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 02.01.20

The 20-minute challenge

Cauliflower and green onion moilee with koki breadServes: 2IngredientsVegetable oil 1tbspChopped green onion roots 2tbspGrated ginger ½tbspCurry leaves 1 sprigGreen chillies slit 2pcsTurmer...
By Moumita Bhaumik in

Food  /  Published 11.02.20

How single malts came into being

To find out how Scotch Whisky developed on the global stage and gained reputation far beyond the Scottish Highlands, we need to look south and cross the English Channel to France. During the early 19...
By Tristan Campbell in

Food  /  Published 20.03.19

Recipe for Navroz: Classic Parsi chicken pattice

By Smita Tripathi in

Food  /  Published 15.03.19

Recipe: Pork katsudon, a popular Japanese dish

Over the last 30-odd years, Lesley Manville has had a prolific career across stage and screen, but the crowning moment undoubtedly came in 2017 when she was nominated for an Oscar for her turn as Cyri...
By Smita Tripathi in

Food  /  Published 25.01.20

The sixth edition of IIHM YCO is here

What: IIHM presents Young Chef Olympiad, in association with The TelegraphWhere: New Delhi, Bangalore, Pune, Goa and CalcuttaWhen: January 28 to February 2Expect: ‘Cheftestants’ from over 55 count...
By Nandini Ganguly in

Food  /  Published 16.11.19

The inglorious mustard

I was travelling to Dubai to attend a wedding of a very dear friend’s son. For obvious reasons I was carrying a few boxes of assorted Bengali sweets from our confectionery, Sweet Bengal. But, to my ...
By Anjan Chatterjee in

Food  /  Published 04.03.20

Recipe: Lukter, an Arunachal delicacy

The Ashok Hotel in Delhi recently hosted a three-day Arunachal food festival. Arunachal Pradesh is home to 26 tribes and over a 100 sub-tribes and their culture greatly influences the food of the regi...
By The Telegraph in

Food  /  Published 07.05.19

Why must you head to Singapore for its hawker centres

A meal at these places may not dress up pretty for your Instagram shots, but are guaranteed to feed you heartily. Sunmica tables, basic stools, plastic plates, plastic chopsticks are your only guerill...
By Jayeeta Mazumder in

Jharkhand  /  Published 28.02.20

Street-food-hub cheer by mid-2020

Government-authorised street-food hubs will start in Jamshedpur and Ranchi as a pilot project by mid-2020.The health department after getting reports from district administrations has selected Bistupu...
By Animesh Bisoee in Ranchi

Food  /  Published 09.09.18

London's beating us at Indian food

By Karen Anand in


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