Poached Pears with Fig “Custard” and Cinnamon “Crumble”: A “Recipe” Christmastime calls for something special. So far, during Christmas, I’ve looked back at my first ever food article called Food and the Senses in 2019, dissected the Calcutta Christmas Cake in 2020, and collaborated with Nodee di on the Christmas dinner in 2021. This time,…
Month: December 2022
Breads of Bengal : Kochuri, Loochi, and Beyond
Last time, we tackled the porota, comparing and contrasting our Bengali version with variants around the country, particularly the stuffed North Indian variety. It would be wrong to say that stuffed flatbreads do not exist in Bengali cuisine, for they definitely do. The big difference is that these are deep-fried in oil, creating something that…
Breads of Bengal : Porota
Last week, we began our exploration of the breads of Bengal with the humble, ubiquitous ruti. It’s time to throw some indulgence and calories into the mix, and talk about one of the more sinful versions of flatbread: the porota. Or is it paratha? Or parotta? Why so many names? North India is famous for…
Breads of Bengal : Ruti
Bengal is the land of fish and rice. The fertile alluvial soil of the Gangetic delta means that rice is available in plenty, and is the basic food crop here. That being said, cultures intermingle, and the flatbread tradition of North Indian cuisine seeped into Bengal over the years, giving us a varied albeit limited…
The Gourmet Glutton 