Bengali Cuisine : The Traditional and The Trendy The 21st century is an interesting time. The global village is shrinking, and we are reaching a situation where you can savour Venezuelan arepas in the heart of London and a bowl of Korean bibimbap in a cosy cafe in Kolkata. Fusion food is on the rise,…
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Fried, Covered, Devilled
A Tale of Two Cities : Part 2 I am lucky to have spent my college days in the heart of North Kolkata, a place which still retains some of that old-school charm. Just five minutes away from my college was the iconic Dilkhusha cabin, one of those places which give you the feeling of…
Anatomy of Fish and Chips
A Tale of Two Cities : Part 1 The skies were overcast, and there was a slight nip in the air. I briskly made my way towards my destination, one of those hyped fish and chips spots in London that serves you a grand version of the dish at a definitely steep price. But I…
Dosa in a Time Warp : Part 2
I like little islands of patterns in a sea of randomness. This article serves the dual purpose of setting in action one such symmetry, while giving me an excuse to reminisce. Just over two years ago, I went to Bangalore for the first time. And it took me hardly any time to fall in love…
Latke, Tortilla, Hash
The Potato Chronicles: Part 6 We are halfway through the series, and so far we have only dealt with boiled and mashed potatoes in its myriad forms. This time, we take a different approach, where we cut the potato up into pieces instead of dunking them in water as a first step. We could start…
Pies, Dumplings, Croquettes
The Potato Chronicles: Part 5 Last time, we explored the applications of mash in the context of Indian street food. This time, we will take a more of a global approach, exploring instances where the mash is incorporated into a larger dish. Stuffing a dough with a potato and cheese filling followed by poaching it…
Bonda, Tikki, Churmur
The Potato Chronicles: Part 4 Last time, we talked about global applications of the mash before taking a long detour into food science and concluding with a trio of Indian breakfast classics that hero the humble mash. A spiced mash also forms the basis for a huge array of deep-fried streetside treats in India. It’s…
Bhorta, Amylopectin, Palya
The Potato Chronicles: Part 3 So far, we have traced potato’s history upto the early 20th century, and explored some of the variations of the humble (and sometimes not-so-humble) mash all over Europe. This time, let’s set sail and go global, exploring some varieties of mash and mash-based dishes from around the world. The Bengali…
Mash, Famine, Colonization
The Potato Chronicles: Part 2 Last time, we explored the history of the potato upto the mid-18th century, interspersed with a few simple dishes that use the potato skin and boiled potatoes. There are two things you can do with boiled, peeled potatoes: you could cut them up into little pieces, or pulverise it into…
Origins, Peels, Salads
The Potato Chronicles: Part 1 The Gourmet Glutton is back….well, kinda. Although I will try to post on a regular frequency, I will limit it to the first Sunday of every month, in addition to the occasional off-schedule article here and there. The idea is to maintain a certain consistency, albeit spaced out. The agenda?…
The Gourmet Glutton 