Bengali Cooking Techniques (Part 3)

Combination Cooking So far in this series, we have talked about cooking techniques involving water and fat. This time, we will conclude the series and explore the realm of combination cooking, a loose term that encompasses all dishes that involve both water and fat as cooking media, which actually includes most Bengali dishes. A small…

Bengali Cooking Techniques (Part 2)

Cooking With Fat In Part 1 of our Bengali cooking trilogy, we discussed the moist-heat cooking techniques in the Bengali kitchen. This time, we will take a look at the techniques of cooking with fat. Before we start, it is necessary to clear out some terminology. Dry-heat cooking with fat basically refers to cooking with…

Lockdown, Bong Eats and Rediscovery

For those of you who don’t know me personally, I’m a doctor with a passion for food. I am what most people would call a “foodie”, although I’m not a huge fan of the label. I love to eat, no doubt, but that is just part of it. I actually love all aspects of food;…

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…

Food Memories

Context plays a vital role in a food experience. A baguette wouldn’t taste as crisp and buttery on the busy streets of Kolkata, nor would the flavour explosion of a phuchka be as potent and appealing in a posh Michelin star restaurant in France. While a dish may be good on its own, it is…