Kolkata Food, Cuisines, Bengali Food

Published 22.02.26, 02:01 PM

Want to level up your Iftar spread? These Ramadan recipes, gleaned from the ’gram, will help

By Shrestha Mukherjee
Published 21.02.26, 01:02 PM

Tangra on a platter: A Chinese New Year food trail in Kolkata

By Jaismita Alexander
Published 20.02.26, 04:47 PM

Sweet strands of tradition: Telling the difference between two iftari treats — lachha and sevaiyan

By Jaismita Alexander
Published 20.02.26, 01:46 PM

‘Give us today, our daily bakarkhani’: The Mughlai breads of Zakaria Street

By Jaismita Alexander
Published 19.02.26, 04:04 PM

From Kashmiri white to American red, here’s what apples are selling in Kolkata’s markets

By Jaismita Alexander
Published 19.02.26, 03:06 PM

Southern comfort: The old-school Chinese restaurants in south Kolkata plating their own legacy

By Jaismita Alexander
Published 18.02.26, 03:46 PM

It’s haleem season in Kolkata: Where to try the meaty, creamy stew this Ramadan

By My Kolkata Web Desk
Published 16.02.26, 04:51 PM

Sushi and the city: A food-lovers’ guide to the different types of ‘Japanese maach-bhaat’ in Kolkata

By My Kolkata Web Desk
Published 13.02.26, 04:19 PM

No reservations: Valentine’s Day dinner ideas that feel like a love letter

By Shrestha Mukherjee
Published 13.02.26, 12:49 PM

An evening with the ‘Dali of Pastry’: French PM’s pastry chef soaks in Kolkata’s sweetness

By Jaismita Alexander
Published 12.02.26, 04:41 PM

Love on a plate: Put a Bengali twist on Valentine’s Day dinner with five easy recipes

By My Kolkata Web Desk
Published 11.02.26, 04:48 PM

Strange or innovative? Kolkata chefs weigh in on President Murmu’s menu debate

By Jaismita Alexander
Published 11.02.26, 11:45 AM

Decoding why Kolkata’s 120-year-old Jewish bakery Nahoum’s chose to discontinue meat

By Jaismita Alexander
Published 10.02.26, 11:58 AM

World Pulses Day: Kolkata foodies on the dal dishes that define comfort, celebration and memory

By Jaismita Alexander
Published 08.02.26, 12:07 PM

How the banana plant, from flower to fibre, feeds Bengal

By Jaismita Alexander

Would you try ‘rasgulle ki sabzi’? Here’s how to make the viral recipe Bengalis are torn over

Haleem, like biryani, changes regionally: Here’s how every bowl tells a distinct story

Iftar sweets in Kolkata: A halwa, firni and jalebi trail through Zakaria Street

Trees full of mango ‘mukul’, but will Kolkata get more of the beloved fruit this year?

In pictures: A sensory journey through Kolkata’s iftar market on Zakaria Street during Ramadan

Want to level up your Iftar spread? These Ramadan recipes, gleaned from the ’gram, will help

Tangra on a platter: A Chinese New Year food trail in Kolkata

Sweet strands of tradition: Telling the difference between two iftari treats — lachha and sevaiyan

‘Give us today, our daily bakarkhani’: The Mughlai breads of Zakaria Street

From Kashmiri white to American red, here’s what apples are selling in Kolkata’s markets

Southern comfort: The old-school Chinese restaurants in south Kolkata plating their own legacy

It’s haleem season in Kolkata: Where to try the meaty, creamy stew this Ramadan

Sushi and the city: A food-lovers’ guide to the different types of ‘Japanese maach-bhaat’ in Kolkata

No reservations: Valentine’s Day dinner ideas that feel like a love letter

An evening with the ‘Dali of Pastry’: French PM’s pastry chef soaks in Kolkata’s sweetness

Love on a plate: Put a Bengali twist on Valentine’s Day dinner with five easy recipes

Strange or innovative? Kolkata chefs weigh in on President Murmu’s menu debate

Decoding why Kolkata’s 120-year-old Jewish bakery Nahoum’s chose to discontinue meat

World Pulses Day: Kolkata foodies on the dal dishes that define comfort, celebration and memory

How the banana plant, from flower to fibre, feeds Bengal