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...

Be fast, fresh and flavourful in the kitchen

Natasha Celmi had a very specific idea in mind when she decided to pen her cookbook Fast Fresh and Flavour: Ev...

Incorporating ancient science of Ayurveda in modern life

My journey in health and fitness began three years ago with a trek to Mt Kilimanjaro. I discovered my love for...

Culture  /  Published 08.05.19

Words of wisdom — TEDx organised by St. Xavier’s College, with The Telegraph

TEDx organised by St. Xavier’s College, held in association with The Telegraph, saw six speakers — Divij Shah (para-cycling champion), Sohrab Sitaram (director of Keventers), Leena Kejriwal (autho...
By Vedant Karia in

Food  /  Published 20.04.19

Adda is the secret ingredient at a Bengali potluck

It is “a truth universally acknowledged” that the most invigorating and splendid conversations take place while we have a plateful of food in front of us. Food and conversations have always gone h...
By Anjan Chatterjee in

India  /  Published 21.02.20

Harappa-era food show shies out of non-veg selections

Did folks in the Bronze Age take offence easily? That answer may be locked in the pre-history seals, but an ongoing culinary spread at a Lutyens landmark has thought it fit to do away with non-vegetar...
By Smita Tripathi in New Delhi

Food  /  Published 20.02.20

Shabdeg: A forgotten recipe from Kashmir

Home Chef Shaista Iqbal, loved food from the beginning but was less interested in the art of cooking. That changed soon when she got married and became a part of the Iqbal family. She received encoura...
By The Telegraph in

Jharkhand  /  Published 15.02.20

The power of traditional recipes

Feel like an evening munch? Opt for a dhuska or a ragi momo instead of an egg roll or a conventional momo made of white flour. As health experts blame the fast food addiction for high blood pressure, ...
By Antara Bose in Jamshedpur

Food  /  Published 15.02.20

Black is beautiful

So I was at this fancy restaurant in Italy, being hosted by a well-known chef and he promised me that the pasta dish of the evening will have me wonder if I’ve had my seafood pasta right all this wh...
By Vikas Kumar in

Food  /  Published 20.10.18

Popping a bottle of champagne in Champagne

Even though it is made from the fermented juice of the noble Burgundy grapes, Pinot Noir (just the juice of this red grape is used) and Chardonnay with a little of the juice of the more ordinary red g...
By Karen Anand in

Food  /  Published 26.04.20

Replicating the dining out experience at home

There was a time, whenever we had guests coming home, my father would go early in the morning to the market and bargain for fish and vegetables. My mother would be cooking and cooking all day. The ide...
By Anjan Chatterjee in

Food  /  Published 13.10.18

Hit the sweet spot this festive season

By Rakhi Purnima Dasgupta in

Food  /  Published 30.09.19

The curious case of the Calcutta chop

By Anoothi Vishal in


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