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 ...

The return of the Gondhoraj

Ever wondered what the ramifications of a lockdown can do to the adventurous palate of a probashi Bangali, liv...

Chutney Day: Back to culinary roots

Suddenly, Chandu ki chacha is in demand for all the chutneys he had offered Chandu ki chachi! No, not kidding....

Smart-cooking hacks

Cooking is not a chore — it is an activity to enjoy and, sometimes, can be rather therapeutic! I learnt ...

Trendy for good

I was rather amused the other day when visiting a friend and hearing a small group of adolescents bantering, n...

Back in business: Calcutta’s bars

After months of remaining shut due to the pandemic and no permit to serve alcohol as a precautionary measure a...

Food  /  Published 21.01.20

Chanda Dutt is serving up her Khow Suey again

Chanda Dutt is known for her delicious, hot bowl of comfort food — Burmese Khow Suey — all the way from Myanmar, formerly called Burma, a place she grew up in. What started as pop-ups for close fr...
By Kasturi Sen in

Food  /  Published 18.02.19

A quick guide for your tipple

CognacWhat should one look for on the label of a cognac bottle?It depends on how you like to have your cognac. If you trying to experiment with a cocktail or a longer drink then VSOP (Very Superior Ol...
By Mathures Paul in

West Bengal  /  Published 22.06.19

Street food specialist goes global

The most well-known Spanish dish on the menu is Potato Bravas (priced Rs 252), served as a tapa in bars. Potatoes are cut into irregular cubes, blanched, then dipped in cornflour and fried. They are s...
By Sudeshna Banerjee in Calcutta

Food  /  Published 04.06.19

Recipe: Lagan ki boti, an Awadhi meat preparation

By Smita Tripathi in

Food  /  Published 17.12.19

Recipes: A taste of Italy

Marinated lamb stew with olives and red wineIngredients 2 pounds lamb meat, cubed 2 tablespoons flour 4 tablespoons olive oil 1 large onion, chopped 2 cloves garlic, chopped&n...
By The Telegraph in

Food  /  Published 19.12.19

Recipe: Marzipan for the festive season

Method 1. Fill a pan with enough water to cover the almonds. Bring the water to a boil, turn off the heat, and soak the almonds for about five minutes.2. Drain the water and blanch the almonds....
By Uma Asher in

North East  /  Published 03.12.19

Stunted? Look at all the food!

A state with a high prevalence of stunted children, a sign of chronic malnutrition, will host a mega food show for three days from Wednesday.Billed as Northeast’s first and biggest food innovation e...
By Andrew w. Lyngdoh in Shillong

Food  /  Published 23.12.18

Shaun Kenworthy talks cakes and pudding

Send your questions for Shaun to and
By Shaun Kenworthy in

Food  /  Published 19.11.19

Mini meals and cocktails at Mamagoto

Mamagoto, Azure Hospitality’s first venture in Calcutta, has completed three years on Park Street. From reinventing Asian classics to improvising new flavours, they have done it all. Mamagoto is bac...
By Aatreyee Mohanta in

Food  /  Published 19.11.19

Recipe: Sri Lankan prawn curry

Sri Lankan prawn curryIngredientsPrawn -- 400 gm (around 30-40 pieces)Onion -- 1Garlic -- 5 gmCurry leaves -- 5 gmLime juice -- 5 mlCoconut milk powder -- 10 gm (add hot water to make coconut milk)Gre...
By The Telegraph in


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