Food coma: Mussels and mutton to rabbit and fishball – my year in stews

While I do occasionally enjoy cooking, I do not like labouring in the kitchen for too long. The heat in Kolkata is merciless and makes cooking a less-than-pleasurable activity. So, for someone like me who lives to eat but finds cooking a task, a stew is always a good idea.

I love the versatility of stews – you can have it as is, pair it with rice or any kind of bread, and if you’re feeling adventurous, pour it over pasta. A stew does not care for a fancy pantry – all you need is a protein of your choice, a few seasonal vegetables, some readily available spices, and you’re all set.

In fact, it is such an accommodating dish that it does not demand constant attention either. Cook your spices and protein, drop the vegetables in, add a generous amount of meat/vegetable stock, let it simmer unattended for an hour or so – and voilà, the perfect dish is ready.

It is impossible to cook stews in reasonable quantities so each time I make a pot, I inevitably overestimate my own appetite and end up with enough to last at least four meals. And that means freedom from cooking duties for at least two days.

Occasionally, I find myself craving stews during my travels too. This year, I tasted rabbit and mussels for the first time, both in rich, delicious stews. The Kerala mutton ishtew remains a favourite and a fish ball stew in Thailand – tangy and spicy – exceeded all expectations.

Needless to say, 2025 was a stewpendous year for me.

All photos by Sayari Debnath.