যেদিন ঘুম ভাঙলেই মনে হয় এ পৃথিবীতে এত আনন্দ এর আগে কখনও আসেনি, সেই দিনটাই অষ্টমী। পায়ের দিকে জানালা। চোখ খুলেই দেখব বাইরে ঝকঝক করছে রোদ। দূরের ইউক্যালিপটাস গাছটার মাথায় পাশের শহর থেকে আসা তিন-চারটে পাখি। তারা আমাদের শহরে এসে অবাক হয়ে গেছে খুব; সে গল্পই করছে নিজেদের কাছে। বারোয়ারি পুজো মন্ডপ থেকে পুরুতঠাকুরের গলা…
Tag: collab
The Cocktail Chronicles (Part 3)
Anatomy of a Martini The Martini is probably the most famous of all cocktails, not least due to a certain secret service agent (although his way of drinking a martini is undoubtedly unconventional, and to me, is not a martini at all- but more on that later!). However, martini has been well-known long before the…
The Cocktail Chronicles (Part 2)
Whiskey, Sugar, Bitters Last time, we started our exploration of cocktails with a brief historical overview and a quick look at some base spirits and liqueurs. It’s finally time to start mixing. In this part, we will start with the components of a cocktail, and dissect an all-time classic. The primary ingredient of a cocktail…
The Cocktail Chronicles (Part 1)
Beginnings The history of human civilization is intricately linked with the history of alcohol. Yes, that is a bold statement to make- but perhaps not surprising when we realise that alcohol permeates the entire natural world around us. From insects laying their eggs in places where there is an intense odour of ethanol and acetaldehyde,…
The Roast Dinner Equation (Part 3)
It’s Christmas day, and time for the final part of our series on the roast dinner, and the final article of the year. 2021 has been a difficult year, especially in the early months, and I haven’t been able to post regularly. Well, here’s to ending the year right, and hoping for a brighter one…
The Roast Dinner Equation (Part 2)
In Part 1 of our exploration of the Christmas roast dinner, we talked about the bird, the buying, and the brining. Now, it’s finally time to get cooking…… Utsav: Alright, flavours. What are some of the traditional flavours used when making a roast chicken? Nodee: The baseline has to be a fat with some aromats….
The Roast Dinner Equation (Part 1)
I’ve always posted something special during the Christmas season. In 2019, I went down memory lane and posted my first draft of Food and the Senses, one of my first proper attempts at food writing. And in 2020, it was all about exploring the one thing all Calcuttans associate with Christmas: the Christmas cake. This…
Ode to the Kolkata Biryani
Kolkata Biryani is a dish very near and dear to my heart, and I’ve being wanting to write about it ever since I started my blog. However, I’ve been consciously putting it aside for a time I was better equipped to deal with it, doing it justice, so to speak. But unlike pastas or molecular…
Pujo, Inktober and Biryani
Pujo 2020 is downright weird. It is my first pujo away from home and family, and from what I hear from people back home, the vibe isn’t the same. The situation is dire, and under current circumstances, the best thing to do is stay at home and keep our fingers crossed that the next year…
Anatomy of a Cheesecake
Deconstruction isn’t a brand-new concept, but it is a trend that is rapidly catching on, especially in the pastry kitchen. It is all about playing around with the presentation of a dish, while maintaining its overall taste and identity. The purists are strictly against it, always faulting it in some way or the other. Others…
The Gourmet Glutton 