Beyond Pastas and Pizzas

Italian Food 101 (Part 5) Italian food has a lot more to offer than just pastas and pizzas, and it’s time to look at some of the other classics of this amazing cuisine. We begin with the risotto, a particular favourite of our guest, before moving on to some other Italian meat dishes. Click on…

Cold Cuts, Breads, and Beyond

Italian Food 101 (Part 1) Today, The Gourmet Glutton starts something new. A podcast. In the first season, we will talk about Italian cuisine. And who better to show us the way than Chef Apar Chatterjee, one of my oldest school friends who has tremendous knowledge of Italian food. Incidentally, it is also his birthday…

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…

Simmer, Serve, and Savour

The Slow Cook (Part 4) We’ve come a long way in our slow cook series, and we have worked slowly and patiently through the steps of making a braise. We’ve prepped the meat, browned it, and combined it with cooked out aromatics and a flavourful liquid in a pot. The hard work is over, and…

Liquids, Layering, and Long Waits

The Slow Cook (Part 3) Last time, we discussed two of the three basic elements of our braise: the browned meat and the aromatic base. Let’s now move on to the third element, the cooking liquid. The simplest choice is obviously water, which works just fine when the aromatic base is complex enough. There is…

Foundation, Fond, and Flavour

The Slow Cook (Part 2) Last time, we began our stew with the initial steps of salting and marinading the meat, talking about how this rather passive and time-consuming step plays a major role in the flavour of the final dish. It’s finally time to turn on the gas, put on a pot, and start…

The Braise and Stew Compendium

The Slow Cook (Appendix) Here is a list of dishes I’ll be mentioning in my slow cook series. While each of these could do with a separate article, here I will stick to a more restrained approach, describing each dish in a few lines. I’ve chosen a point-wise approach for this than my usual narrative…

The Power of Time

The Slow Cook (Prologue) Here we are again, on the threshold of a brand new year, full of potential and opportunities. The last year has been rough for most of us : plans ruined, expectations thwarted, a whole new array of hardships piled on us all of a sudden. Yet, these testing times have been…

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…