Christmas, Calcutta, and Cake

Yesterday, we examined the basics of cake science, understanding the role each ingredient plays in the making of a simple pound cake. With the basics sorted, let’s crank the level up a notch. I like to think of Christmas cake as a glorified pound cake, since the technique and science remains the same, with the…

Anatomy of a Pound Cake

Nothing says Christmas in Kolkata more than the Christmas cake. With places like Nahoum’s and Flury’s overflowing with cakes and crowds, the plum cake has a much more ubiquitous presence here as compared to other Western seasonal favourites like roast dinner and eggnog. This Christmas, we will take a good look at this seasonal treat…

Say Hello To Halwa

It’s starting to get pretty cold here in Rohtak, and ’tis the season for some hearty comfort food. And for someone with a sweet tooth, nothing shouts comfort food like the good old halwa. Although variants of halwa (or halua as we Bongs would call it) exist back home as well, it is a very…

Mishti : The Tale of Flour

Lakshmi Puja is over, and whatever Pujo fever we could have mustered this year is now slowly dying down. It is time to conclude our series on Bengali food with the final instalment of the mishti series, where we take a look at a variety of flour-based delicacies, which can be broadly divided into those…

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…

Mishti : The Tale of Milk

Pujo is almost here, and in celebration the Gourmet Glutton is going full-on Bengali, with an array of articles based on Bengali cuisine. We have already explored the bitter and sour sides of our cuisine back in April, and this time we will tackle the sweets. The articles in this series are in direct contrast…

Baking 101 (Part 3)

So far, we’ve gone through the basics of baking equipment, along with some ingenious hacks of making whipping cream and cream cheese at home. This time, we talk about a trio of ingredients which don’t do well with compromise, ingredients you need to specially stock up for the baking pantry and without which you’d miss…

Baking 101 (Part 1)

The Gourmet Glutton turns 1 this week, which calls for something special,  and this is a really special series. I’ve talked about Nodee Chowdhury on my blog before, the amateur baker with a penchant for healthy twists to decadent classics. Check out my Undercover Veggies article if you haven’t done so already. I decided to…

Frozen (Part 2)

Kulfis and Gelatos Last time, we looked at the water-based or non-dairy frozen desserts, from the simplest popsicles to the poshest sorbets. This week, we will tackle what most people think of when talking about frozen desserts: dairy-based desserts. Unlike the ones we saw last time, dairy rather than water forms the base for these…

Frozen (Part 1)

Golas and Granitas “Summertime, and the living is easy”. Gershwin’s 1935 lyrics surely don’t seem appropriate in current times. The sweltering heat, not to mention the double whammy of the coronavirus pandemic and the devastation caused by Amphan has left everyone a little short of breath. In this series, let us look at frozen desserts,…