Melting to Baking, Blanching to Boiling

Why does my cake rise perfectly but dips in the middle in the end. Does it have anything to do with temperatur...

Cooked & ready to serve

The year 2020, without an iota of doubt, has been pretty much a challenging and disruptive one. Among the few ...

Yuletide yum

It’s the last few days of the year and that time when we all reflect on what this year meant for us and ...

Catering is picking up but people are cautious

The big-fat Indian wedding seems like a thing of the past in the current situation where it’s either a s...

C’mon, be seasonable now!

At the outset, I’d start by wishing all the readers festive greetings of the season, may the almighty gr...

Food as eye-candy

Fake food has always been an open secret. Back in the day, enterprising kakimas would nip out and buy sandesh ...

Food  /  Published 29.11.20

C’mon, be seasonable now!

Ingredients ⚫ Local Ripe Tomatoes: 4 For the pesto ⚫ Fresh basil: 50g ⚫ Fresh coriander: 50g ⚫ Fresh baby spinach: 50g ⚫ Walnuts: 40g ⚫ Olive oil: 50ml ⚫ Grated parmesan cheese: ...
By Vikas Kumar in

Food  /  Published 26.11.20

Food as eye-candy

Fake food has always been an open secret. Back in the day, enterprising kakimas would nip out and buy sandesh from the corner store, head home, knead a melted bar of Cadbury’s and sandesh togeth...
By Sulagana Biswas in

Food  /  Published 22.11.20

European comfort food

English Apple Crumble Apples are now in season in India and in particular, I have been enjoying the succulent ones that come down from Himachal Pradesh. This warm and comforting classic English desse...
By Natasha Celmi in

Food  /  Published 15.11.20

Oh! The Temptation

Words fall short to express my love for this exquisite delicacy. So, I had ordered some Doi Illish, Illish Bhapa, Illish Begun Tel Jhal and one of my favourite items, Illish Biryani, for all my friend...
By Anjan Chatterjee in Calcutta

Health  /  Published 15.11.20

Reversing Diabetes

We have seen hundreds of patients reversing their diabetes and if they can do it, I am sure all of us can. It is all about the right mindset, awareness and our day-to-day habits that are going to help...
By Karan Kakkad in Calcutta

Food  /  Published 03.11.20

Cookbooks saviour through the lockdown

A professional acquaintance once gushed about the food served by Zarine Khan, her heaving table at Id and how the food was such a glorious blend of various cultures and cuisines that her family repres...
By Priya Kapoor in

Food  /  Published 02.11.20

Pastry chef Gill storms kitchens in the West

By Amit Roy in London

Food  /  Published 01.11.20

Less is more when it comes to cooking

Boil the red wine/port and simmer till it loses its acidity and turns sweeter. A little sugar can be added if the wines are too dry. If you like spices, add some cinnamon, cloves and orange peel. Lowe...
By Vikas Kumar in

Food  /  Published 24.10.20

Durga Puja brings communities together over bhog

The place where I used to stay, on one side was a family which had come from Eastern part of undivided Bengal (Bangladesh) and on the other side was a family from West Bengal. Though both styles of c...
By Satnam Singh Ahluwalia in

Food  /  Published 05.10.20

The business of food in the new normal

The chief of Speciality Restaurants, Anjan Chatterjee talks from the heart but means business. In Calcutta to take stock of his various brands that dot the city, he spoke to The Telegraph about t...
By Nandini Ganguly in


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