Italian Food 101 (Part 4) Pizza is probably Italy’s most popular culinary export, and over time it has morphed into countless forms, from the classic Neapolitan pizza to Chicago’s deep dish, with toppings as varied as chicken tikka and pineapple. A pizza series will have to wait its turn. This time, we will stick strictly…
Tag: cheese
The Glorious Italian Antipasti
Italian Food 101 (Part 2) The Gourmet Glutton podcast is on its way. Last time, we kick-started our discussion of Italian food with Chef Apar Chatterjee with a look at the Italian antipasti. We looked at some of the integral components of any self-respecting antipasti platter, including the cold cuts and the breads. This time,…
Mishti : The Tale of Chhana
Last time, we started our exploration of Bengali sweets with a look at the milk-based desserts, rabdi and payesh. This time, we move on to chhana, derived from milk and the starting point for two of the most popular Bengali sweets. “The name Sandesh is mentioned in medieval Bengali literature, including Krittibas’ Ramayana and lyrics…
Pasta La Vista (Part 2)
Green, White and Red Last time, we explored the basics of pasta, comparing dried and fresh varieties, with a brief look at the stuffed and baked pastas. This week, we start our exploration of ten classic pasta dishes. All of these involve cooking the pasta and adding it to a sauce. We’ve already talked about…
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 Gourmet Glutton 