The Pud Thickens (Part 2)

The Custard Continuum Last time, we explored the role of starches and gelatin as thickening agents, primarily in the context of dessert. This week, we will focus on the egg. We’ve already talked about eggs in some detail in our Eggs 101 series. This time though, the focus will be on its role in custard…

From Savoury to Sweet

Italian Food 101 (Part 6) We’re almost near the end of our journey, at that momentous point where we shift from the savoury domain to the realm of dessert. This week, we discuss Italian mains beyond heavy meat dishes, from veggies to seafood to even chicken. From there, we move on to dessert, with heavy…

Say Hello To Halwa

It’s starting to get pretty cold here in Rohtak, and ’tis the season for some hearty comfort food. And for someone with a sweet tooth, nothing shouts comfort food like the good old halwa. Although variants of halwa (or halua as we Bongs would call it) exist back home as well, it is a very…

The Not-So-Sweet Shop

It is the winter of 2017 in Kolkata, and the clock has just struck 8. Thoroughly exhausted after a night shift, I walk out of the of Gate 2 of Medical College, half-staggering. I cross the road, walk over to Surya Sen Street, and into my favourite sweetshop. I order the usual: kochuri, aloor torkari,…

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…

Mishti : The Tale of Flour

Lakshmi Puja is over, and whatever Pujo fever we could have mustered this year is now slowly dying down. It is time to conclude our series on Bengali food with the final instalment of the mishti series, where we take a look at a variety of flour-based delicacies, which can be broadly divided into those…

Mishti : The Tale of Oil

So far in our series, we have talked about sweets that involve reducing milk or cooking chhana in a sugar syrup. We have talked about the basic milk-based desserts like rabri and payesh, and the two heavyweights of chhana-based sweets, the sandesh and the rosogolla. It’s time to step up the game. There is another…

Mishti : The Tale of Chhana

Last time, we started our exploration of Bengali sweets with a look at the milk-based desserts, rabdi and payesh. This time, we move on to chhana, derived from milk and the starting point for two of the most popular Bengali sweets. “The name Sandesh is mentioned in medieval Bengali literature, including Krittibas’ Ramayana and lyrics…

Mishti : The Tale of Milk

Pujo is almost here, and in celebration the Gourmet Glutton is going full-on Bengali, with an array of articles based on Bengali cuisine. We have already explored the bitter and sour sides of our cuisine back in April, and this time we will tackle the sweets. The articles in this series are in direct contrast…

Not Too Sweet (Part 1)

Sugar, Lime and Bitters Consider a gulab jamun, that magical orb of khoya or milk solids fried in hot oil and dunked in a sugar syrup. It has a thin crust and a rich, luscious interior. You could elevate it by flavouring the syrup with saffron, rosewater or cardamom; or by stuffing it with dry…