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Jyoti and Chandramukhi are not native to Bengal like the lal alu or badami alu

Chandramukhi or Jyoti? How to choose the right potato for your dish

From texture and taste to price and productivity, culinary experts explain why these two potato varieties are used differently in Bengali cooking

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Food & Recipes

Professional cooks in Bengali households became common only in the early 20th century

The legacy of Odia ‘thakurs’ in Bengali kitchens

On Utakala Dibasha, tracing how migration, skill and adaptation turned Odia cooks into the backbone of Bengal’s ceremonial feasts

Is the Indian habit of having ‘achaar’ with meals healthy?

Kolkata dietitians explain the benefits of pickles when eaten in moderation and how to make healthier choices

Spotlight

A tailor works at Barkat Ali & Brothers in Chowringhee

A threadbare future: Kolkata’s tailoring families battle the online boom

From Bhowanipore to New Market, workers at the city’s legacy tailoring shops speak of shrinking orders, dwindling apprentices and a generation unwilling to inherit the needle

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Blaring Behala: Living in south Kolkata’s most meme-worthy locality… and loving it

Behala isn’t Kolkata, they say. But every third person you meet in the city lives in Behala

Travel

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In pictures: Six beaches near Kolkata to visit this summer beyond Digha, Tajpur and Mandarmani

From serene fishing villages to island shores, these coastal getaways offer a refreshing escape from city’s chaos

Khirai

Where spring blooms and nature dons its florals: 5 flower-field getaways of Bengal

From fiery palash trails to dreamy flower valleys, here are five destinations that look like a Pinterest moodboard