A Taste of Bengal : Bitter

We’ve discussed quite a lot about bitterness already, in our FATS series and our Not Too Sweet series. This time, we will begin our exploration of Bengali home cooking by looking at the role in bitterness in Bengali cuisine. Bitterness is an important component of the Bengali cook’s arsenal. The resourceful Bengali knows how to…

Not Too Sweet (Part 1)

Sugar, Lime and Bitters Consider a gulab jamun, that magical orb of khoya or milk solids fried in hot oil and dunked in a sugar syrup. It has a thin crust and a rich, luscious interior. You could elevate it by flavouring the syrup with saffron, rosewater or cardamom; or by stuffing it with dry…