In the first week of December 2015, I visited the Times Lit Fest, it was my first time at this event and I had a wonderful time. One of the sessions that I attended was a discussion between Padma Lakshmi and Top Chef winner Floyd Cardoz (titled 'Greed is Great - whether it's Fancy Dining or Cutting Chai') and the discussion was about….what else? Food of course. Something that Cardoz said struck a chord in my heart – he said that when he cooks something, he often finds it difficult to later recall how he exactly cooked the dish. His mother wanted a recipe of one of his dishes that he had once cooked for her but he just could not remember exactly how he did it. At his restaurant however his sous chef accompanies him and as Cardoz cooks, the sous chef notes down everything.
Tuesday, February 23, 2016
Wednesday, September 30, 2015
As I had mentioned in my previous post, It is Tasty Ma! completed five years on August 4, 2015. I frankly cannot believe that the blog came this far. I always thought of myself as someone who was not too fond of cooking, I cooked because I had to eat. Much to my surprise, I found that, not only have I begun to enjoy cooking but also love sharing whatever I cook. I do not claim to be an expert, but am just someone who is discovering the joys of cooking and just wants to share it with the world.
Wednesday, September 2, 2015
Monday, July 27, 2015
There was a time not so long ago, that is, about ten to fifteen years back, we could enjoy some real good quality Chinese food not just at reasonably priced restaurants but also at roadside outlets. One did not have to always visit a high end restaurant for some good Chinese food. Way back in the eighties, if I remember correctly, a Chinese chef named Col Lee, who used to earlier work for a restaurant, decided to branch out on his own, he set up shop at south Bombay’s prime business district Nariman Point. He sold Chinese food from a hand cart. Needless to mention office goers made a beeline for his cart, after all he was a Chinese selling Chinese food, soon he also attracted the notice of food reviewers. Likewise once while my brother and I were out on professional work, we found this roadside restaurant run by an old Chinese gentleman. It was a makeshift restaurant with plastic chairs and tables, but the food that this gentleman cooked was mind blowing, a high end restaurant would have charged an arm and leg for such good quality food. Now sadly everything has changed, all you get, even in some of the fairly high priced restaurants, is Chinese food with strong flavours, guaranteed to overwhelm your taste buds.
Monday, June 8, 2015
In the summer months what I like is something simple, as it is vegetables are scarce during the summer months and one is not left with much choice. Whenever my mum saw some good quality drumsticks (called shojne daanta in Bengali) in the market, she picked them up to make this dish. I cooked this dish early this summer for the first time, I had never cooked it before. Did I follow my mum’s recipe? I hope so because it tasted just like hers.
Tuesday, May 19, 2015
If you want to unwind and just relax then Lavasa (situated in Pune district, Maharashtra) is the place to be in. Sometimes holidays too can tire you, thanks to all the sight seeing that you normally do in a tourist destination. Lavasa is one of those places where you just take in the scenic beauty all around you and just experience the place. What better way to begin your day than with a sumptuous breakfast. My brother Aroop Bose takes you on a Foodie Jaunt to Mercure's breakfast.
Mercure Lavasa – Where breakfast is a celebration
by Aroop Bose
When you are out on a holiday a hearty breakfast in the morning becomes very important; after a sumptuous breakfast you might want to skip lunch and save time. Mercure, situated in Lavasa near Pune is one hotel where every breakfast is not just a pleasure but is a celebration.
Sunday, April 26, 2015
In my post on Yam in a Bowl, I did mention that I had cooked Sarson Ka Saag this winter. I know summer has set in but I feel it would be a pity not to post it particularly when the video is ready.
I love Sarson Ka Saag. Mustard is widely grown in the north of India and also in the eastern parts of the country. It is not surprising therefore that mustard oil is the primary cooking medium in Bengal and of course in the other states located in the east. Bengalis are therefore not unfamiliar with mustard leaves or shorsher shaak as we Bengalis call it. The way Bengalis prepare shorsher shaak is quite different from the way North Indians prepare Sarson Ka Saag. I have a vague idea of the way it is prepared, my mum used to make it quite often.