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…
Tag: dessert
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,…
The Rooh Journey (Part 2)
Last time, we started our journey at Rooh by exploring nine out of the fourteen courses of their amazing tasting menu, ending with the sorbet. If you haven’t read it already, check it out here. Well, its time to get going again. The next dish was another tribute to the South. Titled Prawns : Sixty-five,…
Panna Cotta Perfection
A plate with some meticulously piped dots and an untidy dollop, looking like a novice’s attempt at scooping ice-cream, arrives at the table. Confused, I ask the waiter what the dish is, and he shakes the plate a little. And something stirs at the edge of the plate. It’s a panna cotta. Of the two…
The Ottimo Odyssey (Part 2)
The tasting menu at Ottimo was an elaborate affair. In case you missed the first part, check it out here. Anyways, with the sorbet sorted and the palate cleansed, it’s time to move on. The next dish in line was a risotto of porcini mushroom and pancetta. This was definitely the lowest point of the…
Foods, Trends and the 2010s (Part 1)
In a few days, we will be stepping into a new decade, ripe with opportunities. But before we do, it is worthwhile to stop and look back at the decade which saw the Gangnam style and Ice buckets, memes and instalikes, two royal weddings, Modi and Trump and so much more. From a shy kid…
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…
Culinary Colours
As we’ve discussed already, we eat with our eyes first. The appearance of a dish can greatly influence our appetite, and colour plays a particularly important role. This week, let us explore the role of colour in food, ranging from the aesthetic to the psychological. Let’s start with the obvious. Just as a beautiful garden,…
The Gourmet Glutton 