The Beauty of the Bhog

I’ve spent thirteen years in a missionary school. It was only when I joined Medical College Kolkata in 2012 that I was introduced to the concept of the school/college Saraswati pujo. From the arrangements and decorations to the pushpanjali, from the innumerable photoshoots in panjabis and saris to the khichuri bhog, it was a magnificent…

Panna Cotta Perfection

A plate with some meticulously piped dots and an untidy dollop, looking like a novice’s attempt at scooping ice-cream, arrives at the table. Confused, I ask the waiter what the dish is, and he shakes the plate a little. And something stirs at the edge of the plate. It’s a panna cotta. Of the two…

Red, White and Green

With its hues of red, white and green, it looked like the Italian flag on a plate. The colours of the dish were reinforced by a liberal dusting of dehydrated tomato, celery and asparagus around the plate. The burrata from the antipasti menu at Ottimo seemed like a literal embodiment of the old adage that…

The Ottimo Odyssey (Part 2)

The tasting menu at Ottimo was an elaborate affair. In case you missed the first part, check it out here. Anyways, with the sorbet sorted and the palate cleansed, it’s time to move on. The next dish in line was a risotto of porcini mushroom and pancetta. This was definitely the lowest point of the…

The Ottimo Odyssey (Part 1)

In this article and the next, I will break down in some detail the amazing meal I had at Ottimo in Hyderabad’s ITC Kohenur, a couple of months ago. The menu is elaborate and we knew that we would be spoiled for choice, so we had left it to the chef to craft a tasting…

The Ottimo Odyssey (Prologue)

I have been interested in food right from my schooldays. From Sanjeev Kapoor’s iconic Khana Khazana and the 5-minute slots of “Ajker Ranna” on Doordarsdhan Bangla; to YouTube channels like Bong Eats and Bon Appetit and a multitude of amazing Netflix series like Cooked and Salt Fat Acid Heat, I have always gorged on food-related…

Foods, Trends and the 2010s (Part 2)

Last week, we talked about some of the quirky foods of the 2010s, from avocado toast to unicorn drinks. If you haven’t checked it out already, read part 1 here. The story doesn’t end there, there are many other things that the millennials have made trendy. Veganism has created things like soy milk and pulled…