Arnesh Ghose

The best attitude to have, if you are on a gastronomical adventure in Bangkok, is the “don’t ask, don’t tell” policy. If you put it inside your mouth, and like what you are chewing, hold on to that happy memory. But of course, that’s not me. I asked “and what’s this?” everywhere. Read on to [&hellip;]

2020

Bangkok

deep fried

food experiences

Food trends

latest food trends

thai food

weird food

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Deep Fried: Balls, Bats, And Bangkok Back Alleys

One of the most intimate — and educational — experiences in a foreign country is to cook a local meal from scratch. What surprised me about Sri Lanka is that the whole experience of doing so didn’t feel too different from home. Having said that, I don’t go into the Indian Ocean to catch my [&hellip;]

food

food recipes

healthy food

Latest news

sri lankan food

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Deep Fried: The Sun, The Sea, And A Sri Lankan Lunch

While most of us are hook, line, and sinker in love with sugar, it is very important to evaluate our equations with this delicious goodness. Who’s in control, who has all the power, and how toxic is this relationship? I come from a family where every meal is ended with something sweet. I grew up [&hellip;]

Desserts

Drinks

sugar

Sweets

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Deep Fried: My Relationship With Sugar

From being a trustworthy convalescence to a dependable palate cleanser after a string of festive feasts, the Sheddho Bhaat, or an all-boiled courses lunch, is the truest celebration of the flavours of the season’s produce As I grow older, and because of my constantly increasing gastronomical curiosity, I have realised that allowing our palates to [&hellip;]

bengali food

festive food

food and drink

sheddo bhaat

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Deep Fried: The Warm Hug That Is Sheddho Bhaat

Can a mutton curry be vegetarian? Of course not. But when you subtract two important Indian kitchen staples, supposedly, it&#8217;s vegetarian enough. There are specific rules and restrictions on how to cook sacrificial meat served to the goddess, and that also explains why mutton is the main feature for Bengalis on Kali Puja Growing up [&hellip;]

kali puja

mutton curry

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Deep Fried: Kali Puja, And The Tale Of  The “Vegetarian” Mutton Curry

These snack cousins, on either side of the country, have been bringing people together during after-office munchies, quick meals, weekend outings, and sometimes, with no reason at all. Cutting through demographics, these preparations with puffed rice still are the country’s favourite tea-time accompaniments Growing up, my mother was very particular about eating out. Random snacking [&hellip;]

bhel puri

chat

Indian food

indian street food

snacks

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Deep Fried: Bhel Puri And Jhalmuri Stories

Welcome to Bhog season. The Khichuri or Khichdi, is the epitome of desi comfort food, with various iterations around the country. While for most people it is a heartwarming thick gruel mostly had as convalescence, in the East, the Khichuri is a royal lunch affair served with an assortment of vegetable stir fries and fritters, [&hellip;]

foodgasm

foodie

khichri

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Deep Fried: Khichuri – A Convalescent Or A Carnival?

From being a colouring agent in the South-East, to being a crucial fragrance in Lucknawi and Bengali Mughlai cuisine, the Screwpine tree, better known as Pandan in South-East Asia, has been an integral part of various Asian countries’ cuisines – and the flower produces the popular Kewra Jal in India. Years back, Masterchef Australia introduced [&hellip;]

cuisine

Indian

MW Food

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Deep Fried: Annapurna Leaves And The “Vanilla Of The East”

While “gravy” might be a generic term for all curries — irrespective of whether the dish is vegetarian or not, or the consistency of the broth — Bengali curries fall into five distinctive categories, defined by the hero spices, the ingredients, what carbohydrate they should be paired with, and the consistency of the dish. Consider [&hellip;]

durga puja

pujo

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Deep Fried: Jhol, Jhaal, Daalna, Kaalia, And Ombol

For any Mumbaikar in an intimate relationship with food, Jaffer Bhai&#8217;s Delhi Darbar is definitely a regular haunt. A powerhouse veteran restaurateur who built one of the city’s most enduring and dependable brands, his passing away last week felt like a personal loss for many. For those who didn’t know him personally, his restaurants were [&hellip;]