Rituranga : Basanta-Grishma (Part 2)

Last time, we started our survey of the spring-summer Bengali meal, with a close look at the first course and the rice-dal duo. This time, we will explore the rest of the meal, starting with course the veggies, and one of my absolute favourite dishes. Aloo posto is an absolute delight. Cubes of potatoes are…

The Mystique of Monochrome (Part 2)

Last time, we started our exploration of monochrome food with a close look at three out of seven dishes from the monochrome menu of Ottimo. This week, we will examine the remaining four dishes. As in every meal, not every course is perfect, and this menu too had its ups and downs. We will work…

Machh : From Kitchen to Table

It’s that time of the year again. Pujo is over, the lights and music have subsided, and we Bengalis, with heavy hearts, are slowly returning to our daily routine. However, to keep some of the Bong spirit alive, we still have two instalments of the Machh series to deal with. Here’s Part 3… Last time,…

Machh : In the Kitchen

In Part 1 of this series, we began our journey with a visit to the fish market and an overview of the major cuts of fish. It’s time to get cooking, and what better to start with than the simplest fish dish possible? The recipe couldn’t be simpler: coat pieces of fish in salt and…

Machh : From Market to Kitchen

It is an understatement to say that fish is an integral portion of Bengali cuisine. It is hard to imagine Bengali food without fish and rice. The fertile delta of the Ganges means that there is never a dearth of freshwater fish, and we Bongs are experts at making the best of it. However, the…

The CR Park Saga

I’ve been writing food articles for over two years now, and I’ve realised that my articles usually fall into two categories. The first type is an expression of the nerd in me, trying to craft meticulously edited articles with extensive internet research tied together into a clear narrative, then edited and re-edited until the day…

The Glorious Italian Antipasti

Italian Food 101 (Part 2) The Gourmet Glutton podcast is on its way. Last time, we kick-started our discussion of Italian food with Chef Apar Chatterjee with a look at the Italian antipasti. We looked at some of the integral components of any self-respecting antipasti platter, including the cold cuts and the breads. This time,…

Beyond the Braise

The Slow Cook (Epilogue) We’ve almost done with our sow cooking series, centered around the humble braise. We’ve slowly worked our steps through the braise and witnessed the transformation of simple ingredients into ambrosia. Before we conclude, it is worth exploring the slow-cooking technique in the context of some other dishes which do not fall…

The Biyebari Formula

It is officially wedding or biyebari season, with social media being inundated with countless posts and photographs of happy couples tying the knot. Although we aren’t totally out of the coronavirus woods yet, there is finally a glimmer of light, a new hope. Of course, the wedding ceremony and reception isn’t a matter of joy…

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…