Category: Epicurean Mosaic

Epicurean Mosaic is a celebration of flavours, aromas, and the stories behind them. Here, food becomes a cultural map—revealing hidden gems, culinary traditions, and personal encounters that give each dish its soul. From bustling street corners to elegant tables, from heirloom recipes to modern interpretations, this is a journey through cuisine as lived experience, savoured one bite at a time.

Starting the Year on a Sweet Note: Kunafeh & Halawet el-Jibn in Baghdad

On By Indrajit Roy ChoudhuryIn Epicurean Mosaic15 Comments

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.

Dal Pitha with Chicken Curry: A Culinary Delight of Jharkhand

On By Jagrata Roy ChoudhuryIn Epicurean Mosaic6 Comments

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.

Lobongo Lotika: A Sweet Hymn to Heritage & Rain-Soaked Memories

On By Jagrata Roy ChoudhuryIn Epicurean Mosaic7 Comments

On a rainy summer evening, nostalgia prompts a reflection on Lobongo Lotika, a cherished Bengali sweet. This recipe, rooted in tradition, symbolizes celebration and family love, particularly reflecting the influence of the author's mother-in-law. Making it becomes a meditative ritual, preserving heritage while fostering connections with loved ones through shared joy and memory.

Rugda: The Elusive Forest Mushroom of Jharkhand

On By Indrajit Roy ChoudhuryIn Epicurean Mosaic14 Comments

Living in Jharkhand offers a rich culinary experience rooted in nature, exemplified by the elusive Rugda mushroom. Found amidst Sal trees post-monsoon, its discovery in a local market feels magical. With unique preparation methods and its umami flavor, Rugda reflects local traditions and nutrition. As it remains relatively unknown outside Jharkhand, it embodies a connection to culture, nature, and the region's enduring culinary heritage.

Tracing the World’s First Written Recipes: The Mesopotamian Cookbook

On By Indrajit Roy ChoudhuryIn Epicurean Mosaic8 Comments

In the cradle of civilization, Mesopotamia not only gave the world writing and the wheel but also its first cookbook. Etched on clay tablets around 1700 BCE, these ancient recipes reveal a sophisticated palate — stews rich with lamb, onions, and spices — and remind us that humanity’s story has always been written in the language of food.

Ajam Emba: Reviving Oraon Culinary Traditions

On By Indrajit Roy ChoudhuryIn Epicurean Mosaic13 Comments

In Ranchi during Durga Puja, the anticipation of a tribal food lunch led me to Ajam Emba, an eatery celebrating Jharkhand's indigenous culinary heritage. Founded by Aruna Tirkey, the restaurant aims to revive tribal food traditions while empowering local communities. The experience combines rustic charm with traditional cooking methods and locally sourced ingredients, resulting in dishes rich in flavor and cultural significance, making it a must-visit destination.

Om Ali — bread pudding of Arab world

Umm Ali: The Dessert Rich in History & Flavour

On By Indrajit Roy ChoudhuryIn Epicurean Mosaic14 Comments

Umm Ali is more than just a recipe; it’s a legacy. It’s a dish that tells a story—one of ambition, power, and the complex dynamics of women in leadership. From its violent origins to its place at the table today, Umm Ali is a testament to the power of food to preserve history, culture, and the human experience. And as you savor each bite, you’re not just indulging in a dessert—you’re partaking in a centuries-old tradition, woven with stories of love, betrayal, and strength.

Dolma

Dolma: The Stuffed Secrets of Togetherness

On By Indrajit Roy ChoudhuryIn Epicurean Mosaic10 Comments

Dolma, a beloved dish with stuffed vegetables like grape leaves, peppers, and eggplants, reflects a culinary evolution across the Mediterranean, Middle East, and India. With origins in the Ottoman Empire, dolma has evolved through Byzantine refinement and Arab influences, reaching diverse regions like Greece, Azerbaijan, and Bengal. Today, it continues to captivate palates with vegetarian and vegan variations, embodying the spirit of cultural exchange and culinary exploration.

Savoury Kebab Stories: Iraq & India Unite

On By Indrajit Roy ChoudhuryIn Epicurean Mosaic7 Comments

The article discusses kebabs from two distinct regions: Iraq and India. Both kebabs, being from rich culinary traditions, vary greatly in their preparation and presentation. Iraqi kebabs like the shish and tikka use chunks of marinated meats, whereas Indian kebabs are made from minced meat mixed with herbs and spices. The Iraqi kebab is often complemented by amba, a fermented mango condiment, while the Indian variant is generally accompanied by yoghurt-based sauces, chutneys, and flatbreads.