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.
On May 23, 2024, I bid farewell to Erbil after resigning from the bank. The evening before, at Hiror Restaurant, I cherished the company of friends and indulged in exquisite food. Despite the joy, the impending separation weighed heavily on us. The thought of not seeing Arbab and Joel regularly saddened me. Their friendship made my time in Erbil truly enjoyable, and I hope our paths cross again someday.
Anadi Cabin in Kolkata has been serving its renowned Mughlai Parathas for nearly nine decades. The establishment, founded by Balaram Jana, exudes a timeless charm. Jana's philanthropic spirit led to the establishment of a school near Bengal-Odisha border, fueled by a portion of the shop's earnings. Anadi's Mughlai Parathas are not just a dish; they represent the enduring commitment to quality and tradition, making it a must-visit in Kolkata.
Dubai is a culinary paradise, with Japanese cuisine, particularly at 99 Sushi Bar, offering an exquisite dining experience. During my visit, the ambiance complemented the meal, highlighted by the Burj Khalifa's fountain show. The standout dishes, including the flavorful Toro Tacos and the elegant Dragonfly Maki, along with the premium Heavensake, showcased masterful Japanese artistry. Overall, it was an extraordinary evening celebrating Japan’s rich culinary heritage.
Kahi, the national breakfast of Iraq, consists of buttery, flaky pastry layers served with rich geymar, a thick clotted cream made from water buffalo milk. This breakfast dish is typically accompanied by honey, date molasses, or syrup, creating a decadent experience. The combination of crunchy Kahi and creamy geymar offers a luxurious flavor profile, representing a cherished aspect of Iraqi culinary tradition that's truly satisfying and unforgettable.
Experiencing Iraqi cuisine in Baghdad offered a profound connection to its history and culture, epitomized by the iconic dish Kubbah Saray. As I savored this royal-inspired food at Kubbat al-Baghdady, the blend of spices and textures spoke of Iraq’s rich heritage, from the Abbasid Caliphate to the Ottoman Empire. This culinary journey revealed the importance of food in fostering community and cultural understanding in Iraq.
Google recently celebrated Pani Puri with a fun doodle, marking its world record anniversary. This beloved Indian street snack, bursting with flavors, has various names and regional versions like phuchka in Bengal. Eating it is a social ritual, and its crispy shells and spiced water are a must-try.
The author reflects on the calming experience of drinking tea, specifically oolong, on a rainy day. The tea, evoking feelings of peace and tranquility, is described as a perfect blend, with potential health benefits like weight management and improved heart health. The author notes the pleasure derived from this simple act, emphasizing the joy in appreciating the smaller, joyful aspects of life.
Kolkata's street food is an inseparable part of the city's character, rich in flavors like phuchka and jhal muri. Adi Haridas Modak, near Shyambazar, serves as a nostalgic meeting point, offering classic Bengali breakfasts like kochuri and chholar daal. With a history stretching over 250 years, it embodies authenticity and cultural heritage, where every meal transcends mere sustenance, nurturing connections and memories among generations.
The financial year-end in Iraq is on December 31st, and this year was no exception. After closing the books, colleagues Ali and the author marked the new year with savory shawarma and a visit to Al Halawany Sweets for Kunafeh and Halawet el-jibn. Halawet el-jibn, a cheese dessert, impressed with its sweet semolina and cheese dough, clotted cream, and pistachio topping. Kunafeh, a crispy and gooey Middle Eastern favorite, also stood out. They savored these treats with aromatic coffee, contemplating the dessert's origins and hidden gem status. The visit left a sweet start to 2023, highlighting the joy of shared food experiences.
In Ranchi, I discovered Dal Pitha, a traditional rice flour dumpling filled with spicy lentil mixture. Pithas, similar to pancakes or dumplings, are popular in Bangladesh and India. They are often associated with harvest festivals. I served the pithas with a rich chicken curry. The recipe is vegan, gluten-free, and steamed, making them a nutritious and delicious snack. The joy of exploring new cuisines was truly evident in cooking this delightful meal.
