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...

Delicious discards: Zero-waste cooking

At the beginning of April this year, while I was waiting for one of my columns to be published for this paper,...

Breakfast truly is a standout meal

Breakfast is that meal of the day which many of us millennials consume half-asleep, lazily in our pyjamas just...

Travel  /  Published 20.07.19

Sun-kissed Sicily

On the map, Sicilia or Sicily is that island just off the toe of Italy’s ‘boot’. This part of Italy was made famous by the Sicilian Mafia which received further attention with the book and movie...
By Natasha Celmi in

Opinion  /  Published 07.07.19

The country's food capital

There is a heaven on earth for everyone. For the serious foodie, some people believe, Calcutta is such a heavenly place. It is not just that the more visible roads flaunt facades of restaurants rangin...
By The Editorial Board in

Food  /  Published 15.09.18

Glam up the greens

By Natasha Celmi in

Health  /  Published 02.10.19

No need to see red in red meat, say scientists

Public health officials for years have urged Americans to limit consumption of red meat and processed meats because of concerns that these foods are linked to heart disease, cancer and other ills.But ...
By Gina Kolata/New York Times News Service in New York

Food  /  Published 17.09.19

An evening complete with good food better sips

American literary giant Mark Twain had said, “Too much of anything is bad, but too much good whiskey is barely enough.” The daily drudgery of a long, tiring day is sufficiently softened and balanc...
By Hia Datta in

Food  /  Published 14.09.19

Palmyra fritters during the monsoon

The monsoon may have come late to Calcutta but when it did hit, it made up for lost time with a vengeance. Especially around the Janmashtami weekend; it was raining just like it was supposed to have d...
By Paromita Sen in

Food  /  Published 13.09.19

Anjan Chatterjee reflects on what makes up the taste of Calcutta during Durga Puja

Since time immemorial when man hunted for his food, it has been an irredeemable fact that people have to eat to live. However, this same adage does not hold true for all Bengalis who live to eat! Whet...
By The Telegraph in

Food  /  Published 07.05.20

Social media is the new restaurant

The threat to public health due to Covid-19 has changed the way the F&B industry functioned. The restaurant owners are now looking at major changes in the way they operate. With uncertainty loomin...
By Nandini Ganguly in

Food  /  Published 26.10.18

Calcutta boy in The Great British Bake Off finals

Why is that Bengali boys appear to flourish only when they get to Britain? That certainly seems to be the case. Take, for example, 30-year-old Rahul Mandal, who moved from Calcutta to Loughborough Uni...
By Amit Roy in London

Food  /  Published 26.10.18

A lamb shanks recipe from a Michelin-star chef

The death toll from flash floods near Jordan’s shore of the Dead Sea rose to 20 on Friday, in what Civil Defense officials said was one of the deadliest incidents in the kingdom involving schoolchil...
By Smita Tripathi in


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