Bengali Cooking Techniques (Part 1)

The Wet and the Dry Chef Bill Briwa of the Culinary Institute of America claims that there are four primary cooking techniques: dry heat cooking with fat, dry heat cooking without fat, moist heat cooking and combination cooking. He claims that everything we do in the kitchen to transform foods falls into one of these…

A Taste of Bengal : Bitter

We’ve discussed quite a lot about bitterness already, in our FATS series and our Not Too Sweet series. This time, we will begin our exploration of Bengali home cooking by looking at the role in bitterness in Bengali cuisine. Bitterness is an important component of the Bengali cook’s arsenal. The resourceful Bengali knows how to…

Lockdown, Bong Eats and Rediscovery

For those of you who don’t know me personally, I’m a doctor with a passion for food. I am what most people would call a “foodie”, although I’m not a huge fan of the label. I love to eat, no doubt, but that is just part of it. I actually love all aspects of food;…

The Dalgona Craze

Jung Il-Woo, an actor from South Korea was visiting Macao, where he was served a strange beverage which reminded him of a confection from his childhood; an airy, melt-in-the-mouth candy. Similar to honeycomb in the West, the Koreans call it ppopgi or dalgona. It is a streetside treat popularised in the 1970s and 80s made…

Hakka Noodles and Chilli Chicken

Ask the average Indian to list the names of cuisines and Chinese cuisine is almost always likely to be the second item in the list, just after Indian. Indeed, Chinese cuisine is a big thing in India; although what we call Chinese is very different from traditional Chinese fare. Our version of Chinese is in…