A Taste of Bengal : Sour

We started our exploration of Bengali home cooking with the bitter side of Bengali cuisine (check it out here), dishes that are primarily eaten in spring and early summer at the start of the meal. This week, let’s bring it home with a look at its sour side. Bengali cuisine has its own separate category…

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 1)

The Wet and the Dry Chef Bill Briwa of the Culinary Institute of America claims that there are four primary cooking techniques: dry heat cooking with fat, dry heat cooking without fat, moist heat cooking and combination cooking. He claims that everything we do in the kitchen to transform foods falls into one of these…

A Taste of Bengal : Bitter

We’ve discussed quite a lot about bitterness already, in our FATS series and our Not Too Sweet series. This time, we will begin our exploration of Bengali home cooking by looking at the role in bitterness in Bengali cuisine. Bitterness is an important component of the Bengali cook’s arsenal. The resourceful Bengali knows how to…