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CALCUTTA CHRONICLES
A TASTE OF BENGAL
A Taste of Bengal : Bitter
A Taste of Bengal : Sour
A Taste of Bengal : Sweet
Mishti : The Tale of Milk
Mishti : The Tale of Chhana
Mishti : The Tale of Oil
Mishti : The Tale of Flour
MY CALCUTTA TRILOGY
Hakka Noodles and Chilli Chicken
Ode to the Kolkata Biryani
Christmas, Calcutta, and Cake
BENGALI COOKING TECHNIQUES
The Wet and the Dry
Cooking with Fat
Combination Cooking
MACHH MANGSHO MANIA
Machh : From Market to Kitchen
Machh : In the Kitchen
Machh : From Kitchen to Table
The Magic of Kosha Mangsho
The Magic of Mangsher Jhol
RITURANGA
Basanta-Grishma (Part 1)
Basanta-Grishma (Part 2)
Barsha (Part 1)
Barsha (Part 2)
The Beauty of the Bhog
The Fried Rice Duality
Breakfast, Memories and Simplicity
The Biyebari Formula
The Not-So-Sweet Shop
AROUND THE WORLD
PASTA LA VISTA
Pasta 101
Green, White and Red
From North to South
THE SLOW COOK
The Power of Time
The Braise and Stew Compendium
Meats, Myths, and Marinades
Foundation, Fond, and Flavour
Liquids, Layering, and Long Waits
Simmer, Serve, and Savour
Beyond the Braise
ITALIAN FOOD 101 (PODCAST)
Cold Cuts, Breads, and Beyond
The Glorious Italian Antipasti
Pasta, Pesto, and Pomodoro
Pizza Italiano
Beyond Pastas and Pizzas
From Savoury to Sweet
La Dolce Vita
CURRY TRAVELS THE WORLD
Curry Powder : Britain
Curry Paste : Thailand
Curry Roux : Japan
A Tale of Two Peninsulas
The Tapas Tradition
The Breath of the Wok
REVIEWS AND DISSECTIONS
RESTAURANT REVIEWS
The Ottimo Odyssey (Part 1)
The Ottimo Odyssey (Part 2)
The Rooh Journey (Part 1)
The Rooh Journey (Part 2)
DISH DISSECTIONS
Red, White and Green
Not Too Sweet (Part 1)
Not Too Sweet (Part 2)
Rustic Meets Trendy (Part 1)
Rustic Meets Trendy (Part 2)
Panna Cotta Perfection
A Tale of Mango, Coconut and Ginger
SCIENCE AND TRENDS
FOOD TRENDS
Undercover Veggies
Anatomy of a Cheesecake
Nose to Tail, Root to Stem
Foods, Trends and the 2010s (Part 1)
Foods, Trends and the 2010s (Part 2)
The Case for Molecular Gastronomy (Part 1)
The Case for Molecular Gastronomy (Part 2)
A la carte and beyond
The Dalgona Craze
Up in Flames, Down to Ashes
Red, White and Pink
The Mystique of Monochrome (Part 1)
The Mystique of Monochrome (Part 2)
FOOD SCIENCE
The Ballad of Salt and Sugar
Sour, Bitter and More!
Aroma Therapy
Art on a Plate
Commericial Cunning, Crunch and Crackle
Of Textures and Contrasts
Ring of Fire
Culinary Colours
INGREDIENT SURVEY
THE EGG COURSE
Eggs 101 (Part 1)
Eggs 101 (Part 2)
Eggs 201 (Part 1)
Eggs 201 (Part 2)
ALL ABOUT ALLIUMS
The Alpha Garlic
The Beta Garlic
Onions, Browning, and the West
Onions, Browning, and the East
THE GLOBAL EGGPLANT
Eggplant : Nightshade Custard
Eggplant : Flavour Sponge
Going Bananas
Butter Basics
Roe, Roe, Roe Your Boat
The Miracles of Milk
SWEET TOOTH
FROZEN
Golas and Granitas
Kulfis and Gelatos
BAKING 101 (INTERVIEW)
Part 1
Part 2
Part 3
Part 4
THE PUD THICKENS
Starches and Gels
The Custard Continuum
The Old and the New
PASTRY 101
Shortcrust
Puff
Choux
Say Hello To Halwa
Anatomy of a Pound Cake
ANECDOTES AND OTHERS
Food Memories
The FATS Journey (Part 1)
The FATS Journey (Part 2)
The Ottimo Odyssey (Prologue)
Lockdown, Bong Eats and Rediscovery
Pujo, Inktober and Biryani
The CR Park Saga
Happy 2022!
The Unvanquished
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