Tag: Cheese & Butter

Cheese and butter are both dairy products, commonly used in cooking and baking. Butter is a fat derived from milk, while cheese is a solid food made from milk, produced in a wide range of flavors, textures, and forms.

Smoked Bandel Cheese

Bandel Cheese: A Taste of Colonial Bengal

On By Indrajit Roy ChoudhuryIn Epicurean Odyssey12 Comments

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.

Govardhan Puja: A Celebration of Earth, Faith, & Sustainability

On By Indrajit Roy ChoudhuryIn Cultural Currents2 Comments

Govardhan Puja is an annual Indian festival celebrated after Diwali, honoring Lord Krishna's protection of Vrindavan. It highlights the significance of cow dung as a sacred material in rituals, symbolizing purity and sustainability. The festival emphasizes gratitude, community, and ecological consciousness, linking spiritual values with respect for nature and traditional practices.

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

On By Indrajit Roy ChoudhuryIn Epicurean Odyssey15 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.

The Sweet Atom Bombs of Kuru – A Taste of Jharkhand’s Heartland

On By Indrajit Roy ChoudhuryIn Epicurean Odyssey9 Comments

While on duty at Jharkhand, the writer frequently visited Kuru and discovered a popular sweetmeat, Chhana (known locally as 'atom bombs' due to its size), which traditionally made from milk curdled by adding a sour substance. Despite its evolution in other regions, Kuru stays true to its original recipe, which dates back 50-60 years. Visitors from various parts of India bring these sweets back, testifying to their popularity.

Tsomgo Lake: Where the Mountains Whisper Legends

On By Indrajit Roy ChoudhuryIn Journeys & Mindscapes8 Comments

On a crisp March morning, we set out from Gangtok toward Tsomgo Lake, a shimmering jewel at 12,400 feet. The winding roads revealed forests, waterfalls, and grazing yaks. When we finally reached the serene, mirror-like lake, its calm beauty was both humbling and magical. Between yak rides, steaming momos, and whispered legends, Tsomgo offered pure Himalayan enchantment.