The Custard Continuum Last time, we explored the role of starches and gelatin as thickening agents, primarily in the context of dessert. This week, we will focus on the egg. We’ve already talked about eggs in some detail in our Eggs 101 series. This time though, the focus will be on its role in custard…
Tag: dessert
The Pud Thickens (Part 1)
Starches and Gels There are a number of ways to thicken a sauce, soup or curry. Thickening helps intensify flavour and provide a better texture; a creamy clam chowder is definitely much more appealing than a watery bowl with bits of seafood floating in it. There are a number of possible thickening agents the resourceful…
The Miracles of Milk
Milk. The fluid that nourishes all mammals through infancy, and defines our position in the animal kingdom. It is packed full of nutrients, and is an essential part of a healthy diet. The 90s have really driven home the nutritious benefit of the glass of milk, from the super-catchy Amul ad jingle to that unforgettable…
La Dolce Vita
Italian Food 101 (Part 7) We’ve reached the final part of our Italian odyssey, where we end on a sweet note, talking about treats like gelatos and panna cotta, and finally wrap things up by talking about the importance of traditionalism in this fact-paced world of rapid change, innovation and fusion. Click on the link…
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…
The Gourmet Glutton 