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food

food

the baghdadi jewish dish that was created in mumbai and kolkata

the taste was sour and sweet, a smooth, compelling aroma filled my mouth and nose, the texture was silky, a depth in it. i’d never tasted a chicken dish like this before. i’d never tasted anything like this before. the first time i had chicken chitannee, i certainly didn’t think of aurangzeb, or the british, or dawud pasha, the last mamluk ruler of baghdad. the dense gravy, mixed with fluffy white gobindobhog rice wouldn’t brook any thinking. the tender yet…

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food

if winter comes, can motorer kochuri be far behind

food is so much about memory, isn’t it? i can’t even hear the words “motorer kochuri” without thinking of my mother. my mother was not a great cook, in fact she was never too keen to visit the kitchen. she had, however, the most discerning sense of taste and understanding of the various stages of cooking. she was particular about the spices and condiments she believed a dish called for. the balance of ingredients was important, getting the right inflection…

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food

how did the salmon get into the shorshe diye machher jhaal

if you’re bengali, you’ve probably grown up eating shorshe diye machher jhaal, or mustard fish curry. it can be made with many kinds of fish, almost any kind: large bhetki (bekti), rui, katla, chitol; smaller tangra, koi, parshe, gurjaoli; of course, prawns, even pomfret. clearly, we love mustard. but it’s made with special enthusiasm in the rainy season, the monsoon months, when the ilish or hilsa fish comes to the mouth of the river, the estuary or mohona, and its…

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food

luchi, anyone?

durga pujo is almost here, soon it’ll be dussehra and diwali, thought i’d share a recipe for these eat joyously times. luchis are lovely things. they traumatise all resolve to not even look at fried stuff, lose weight, eat sensibly and other such notions. luchi is a bengali creation (i am almost sure), a beautiful take on the poori, which is made of atta or whole wheat mainly. here it’s all maida or refined flour. the taste is delicate, the…

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Festive Specials food indi

yes, deep fried, of course.

it’s not possible to think of history while thinking of chops. especially mutton chops. and yet, i tried. one may not think that’s an achievement… and this would only be because one hadn’t had a mutton chop, the way bengalis make it. chop, to a bengali, is not a cut of meat. it’s a beatific smile inducing joyful experience that involves getting lost in another world while recalling exactly how mother or grandmother or boro ma or younger kakima, or…

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aarwen food

What’s Cooking Today?

what is cooking

Apparently, guests are the equivalent of Gods. And the one thing I have learnt over the years is that these categories of gods pay special attention to food and drink. You have dreamt of this perfect summer with you as the perfect host. One that is going to make the Gods happy. You wake up as early as possible; high chances are that an old aunt woke up earlier. So you rush to make her morning tea. By which time…

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food

Rasam – The essence of comfort

Our guest writer Achala Srivatsa loves to cook and ponder the finer points of what we eat. This is her thoughtful take on rasam, with a tadka of flavourful musings. The earliest memories I have of my childhood are of being sick with a sore throat and fever. Those days my food habits were, shall we say, not very refined in that I’d pretty much eat anything I was given, anything I found or otherwise came my way. A group…

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food indi

of chilli chicken, hakka chow, and other such important things.

this morning, a friend who had tracked me down after years, thanks to writersbrew (that thought makes me so happy i listened to a young girl and started writing here), sent me a lovely little video on whatsapp. it was an edited version of the one here. do take a look, bound to touch you. video credit uploader i saw the short video and grinned. so many memories, delightful tastes traipsing in my head, making me hungry. i have always…

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food Rambles, Rhymes and Tales

Food and snacks of Guyana: Indo-Guyanese and other dishes

food snacks indo guyanese

It looks like an ordinary birthday cake, but it is hardly just a cake. It is the famous Guyanese Christmas Black Cake. The icing is also not just simple little whipped up frosting in white and pink. It is the famous Guyanese hard icing underlaid with expensive and delicious marzipan. Come on a fascinating trip of Guyana and Indo-Guyanese food as Writersbrew guest writer Lalita Arya returns to the land of her birth. It is called black cake because once…

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durga Festive Specials food

Have you ever had Pesarattu Upma?

Pesarattu, it’s been a personal favourite since my childhood. Pesarattu is a dosa made from moong dal where pesara means moong and attu means dosa. Yes, that is what a dosa is called in the local regions of Andhra Pradesh and Telangana. In fact the regular dosa which is made from urad dal is called minappattu, where minapa is urad. Actually a festival involving the attus is also celebrated. It is called Atlataddi where young girls and women do Puja…

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