Anatomy of a Masterpiece (Part 2) Last week, we commenced a long, meandering journey through the intricacies of a particular dish from a particular restaurant in central London, a dish that put the vegetable front and center: a piece of cabbage that is cooked in butter and charred on the grill. The charred piece of…
Tag: science
On Vegetables, Umami, and Blackening
Anatomy of a Masterpiece (Part 1) This year’s Christmas offering isn’t exactly Christmas themed, but a deep-dive into a dish that screams winter, among other things. I’ve dissected dishes on my blog before, but this one has to be the most elaborate. With generous forays into a variety of aspects that ultimately converge onto a…
Dark Liaisons : Cardamom
Last time, we commenced our series by exploring the 7 Liaisons of Chocolate with a bit of historical background, and the chilli-chocolate combination. This week, let’s move on to combination number two. “Like a puppeteer’s black velvet curtain, dark chocolate is the perfect smooth background for cardamom to show off its colors. Use the cardamom…
Curry Paste : Thailand
Last week, we traced the origin of the word “curry” from its colonial roots to the skyrocketing numbers of curry houses in the UK. This week, we will examine about another distinct style of curry. Until just 1939, Thailand was referred to as Siam. Although Siam had never been colonised by the West, its cuisine…
Pastry 101 : Shortcrust
The word “pastry” has a different meaning in India and the West, which confuses a lot of beginners. While we use the term pastry to refer to cakes filled and frosted with cream, the term is used differently in the West, and infact, has two meanings. Pastry in the West can refer to the final…
The Pud Thickens (Part 3)
The Old and the New We’ve reached the final part of this interesting trilogy, a survey of thickening methods using five “puddings” as our guide. We’ve explored the phirni, the panna cotta and an array of baked custards. This time, we will look at two more desserts, one very old and another relatively new, which…
The Miracles of Milk
Milk. The fluid that nourishes all mammals through infancy, and defines our position in the animal kingdom. It is packed full of nutrients, and is an essential part of a healthy diet. The 90s have really driven home the nutritious benefit of the glass of milk, from the super-catchy Amul ad jingle to that unforgettable…
Meats, Myths, and Marinades
The Slow Cook (Part 1) Last time, we talked about the concept and charm of the dying art of slow-cooked dishes, braises, stews and pot-roasts, in the context of two of my most favourite food books (check it out here). We discussed the overarching formula of all braises, and went through a glossary of some…
Anatomy of a Pound Cake
Nothing says Christmas in Kolkata more than the Christmas cake. With places like Nahoum’s and Flury’s overflowing with cakes and crowds, the plum cake has a much more ubiquitous presence here as compared to other Western seasonal favourites like roast dinner and eggnog. This Christmas, we will take a good look at this seasonal treat…
The Alpha Garlic
Few vegetable groups are as ubiquitous as the allium. This group includes onions, shallots, garlic, scallions and leek, and forms the basis for almost every world cuisine. Alliums are a powerhouse of flavour which when properly harnessed, can completely transform a dish. This month will be all about bite-sized articles focusing on the humble alliums….
The Gourmet Glutton 