Onions, Browning, and the West

It is hard to think of a vegetable as ubiquitous as the onion. Starring in everything from Indian curries to Chinese stir-fries, European soups to American snacks, it is one of the most versatile ingredients in the kitchen. Being an allium, onions have a certain potency which, though a lot muted when compared to garlic,…

The Beta Garlic

It was around October last year, midway through my first year of residency. The senior on duty was running a little late and therefore brought breakfast along with her. When the patient rush died down a little, she opened up a piece of paratha and achaar wrapped hastily in aluminium foil, and politely offered me…

A Tale of Two Peninsulas

Growing up, the only exotic cuisines I was exposed to were Chinese (Indo-Chinese to be precise) and the so-called Continental food, a blanket term referring to foods from the continent of Europe. It was only in the past few years that Kolkata has seen an increased influx of global cuisines, including “Italian food”. Even then,…