The Roast Dinner Equation (Part 3)

It’s Christmas day, and time for the final part of our series on the roast dinner, and the final article of the year. 2021 has been a difficult year, especially in the early months, and I haven’t been able to post regularly. Well, here’s to ending the year right, and hoping for a brighter one…

The Roast Dinner Equation (Part 2)

In Part 1 of our exploration of the Christmas roast dinner, we talked about the bird, the buying, and the brining. Now, it’s finally time to get cooking…… Utsav: Alright, flavours. What are some of the traditional flavours used when making a roast chicken? Nodee: The baseline has to be a fat with some aromats….

The Roast Dinner Equation (Part 1)

I’ve always posted something special during the Christmas season. In 2019, I went down memory lane and posted my first draft of Food and the Senses, one of my first proper attempts at food writing. And in 2020, it was all about exploring the one thing all Calcuttans associate with Christmas: the Christmas cake. This…

The Mystique of Monochrome (Part 2)

Last time, we started our exploration of monochrome food with a close look at three out of seven dishes from the monochrome menu of Ottimo. This week, we will examine the remaining four dishes. As in every meal, not every course is perfect, and this menu too had its ups and downs. We will work…