Step into the vibrant world of flavors, aromas, and culinary stories with Epicurean Mosaic. Here, we celebrate the rich tapestry of global and local cuisines, uncovering the cultural threads, hidden gems, and unique experiences that make each dish a story worth savoring. From bustling street food corners to elegant dining tables, from timeless recipes to modern culinary innovations, Epicurean Mosaic is your guide to exploring the diversity, creativity, and soul of food—one bite at a time.
Erbil, the capital of the Kurdistan Region in Iraq, boasts a rich culinary scene, particularly at Kebab Farouq Jaafar in Iskan, renowned for its delectable kebabs. During a memorable lunch with colleagues, a variety of grilled meats and traditional dishes showcased the restaurant's authenticity. The meal culminated with fragrant Iraqi chai, reinforcing the joy of shared experiences amidst vibrant local culture, making it a must-visit for food enthusiasts.
In December 2023, I visited Erbil, the capital of the Kurdistan Region of Iraq, where I experienced its vibrant culture and culinary delights. A special highlight was discovering Qazwan, a traditional Kurdish hot drink made from wild pistachios. Paired with Kunefe, a sweet dessert, it created a memorable dining experience. This evening showcased Kurdish hospitality and rich flavors, revealing the region’s heritage.
On this International Tea Day, we are celebrating the samovar, a symbol of warmth, hospitality, and cultural significance in tea brewing. Originating from Russia, it is a multi-chambered device for boiling water, traditionally used for social gatherings. The samovar has evolved, with modern electric versions combining convenience and charm. Beyond brewing tea, it serves various practical purposes, embodying connection and shared experiences in homes globally.
During a stay at Rose Villa Heritage Homestay in Takdah, we experienced the ancient art of Chinese tea brewing. Our host shared the profound ritual that transformed tea preparation into a meditative practice, emphasizing patience, mindfulness, and connection with nature. Through each step, we discovered that the ceremony reflected deeper life philosophies, revealing the beauty in simplicity and the significance of being present in each moment.
'Thor,' the banana stem, embodies the essence of Bengali cuisine, illustrating resourcefulness and sustainability. This often-discarded plant part transforms into dishes like Thor Ghonto and Thor-er Bora, celebrated for their simplicity and depth of flavor. Beyond nourishment, Thor reflects cultural heritage and familial bonds, preserving wisdom from past generations. It symbolizes a connection to nature and the importance of utilizing every part of the harvest.
The memories of Delhi's summer heat evoke thoughts of relief found in Tok Dal, a cherished dish from childhood. In a modest home, Ma expertly combined tangy raw mango with lentils, creating a comforting meal that soothed through its simplicity. Cooking was more than nourishment; it embodied family wisdom, tradition, and love. Even now, making Tok Dal transports me back to those precious moments, reminding me of home.
The essence of chorchori, a beloved Bengali dish, embodies the rich culinary heritage and resourcefulness of our ancestors. Growing up in Delhi, my mother maintained our cultural roots by preparing this versatile vegetable stir-fry, using local ingredients yet honoring traditional flavors. Chorchori became a bridge connecting us to Bengal, nourishing both body and soul while adapting to our life in a bustling city.
Bandel cheese, a unique artisanal cheese from Kolkata, boasts a rich colonial history rooted in Portuguese influence. Originating in the 16th century, it combines local cheesemaking traditions with European techniques, notably through acid-coagulation and smoking for preservation. With a bold, smoky flavor, it’s a standout in India’s culinary landscape. Now rediscovered by food enthusiasts, Bandel cheese faces threats from declining artisan practices, emphasizing the need for preservation to maintain this historical gastronomic treasure.
Holi celebrations are incomplete without drinks, particularly punch, which originated in Surat, Gujarat, during the 1600s. This bustling port city facilitated cultural exchanges among diverse traders, leading to the creation of this communal drink made with five key ingredients. British officers later popularized punch in England, evolving into modern cocktails. Surat’s innovative spirit laid the groundwork for global drinking traditions, highlighting India's vital influence on mixology.
As spring arrives, Bengali kitchens celebrate the seasonal beauty of Sojne Ful, or Moringa Flowers. These delicate blooms, integral to local culinary traditions, can be enjoyed as crispy fritters or comforting stews. Known for their nutritional benefits, including immune support and skin health, they symbolize a seasonal ritual that combines patience and connection to heritage. Cooking with Sojne Ful transcends mere sustenance, embodying nostalgia and cultural significance.
