The confection has a spiral shape, uses cashews instead of almonds and looks more like modaks than traditional European macaroons
The Telegraph gets a taste of the lost traditional recipes brought back by the restaurant
Glimpses of the flagship kitchen in Park Circus as the Kolkata biryani brand turns 20
From hot and crispy momos to colourful veggie momos, Zomoz has it all
From aachaar to aamshotto, many items traditionally made by women of the household have now made their way to shops, both online and offline
The eatery specialises in cakes and pastries, with six kinds of cheese cakes as well as a range of breads
Gurjali fish fingers or ‘shol maacher dhoka’ could be your new go-to Sunday staple
Their Banana Pudding, Prawn Delight and Chicken Paosin are as scrumptious as their legendary Coconut Macaroons and Walnut Cake
Stephanie and Henry want more people to experience Kolkata’s signature Chinese flavours, without burning a hole in their pockets
All-day dine menu, scenic view, rustic european decor spread across three levels, makes it the perfect F&B space
Twitter users, including Shashi Tharoor, have a field day with the delicious #PaneerButterMasala hashtag
A stay in the City of Lakes is incomplete without a visit to this famous food street for a taste of barbecued kebabs
The Telegraph took an exclusive walk-through of the warm and comfortable F&B place
A chat with Kookie Jar lady Lovey on the new dine den and her four decades in the business
Crunchy sausage fritters, succulent fish fry, melt-in-the-mouth aloo pakora and more
With world ice cream day just gone by, Anuvrat Pabrai taks about his never-been-tasted-before special ice cream flavours
This cuisine is a unique result of the food of those who migrated from China that was tempered to suit the taste buds of the people of their
Taste-Ride — a small restaurant near Lake Market — serves biryani cooked in a daab, and with coconut water
Goodness of pork, succulent mutton, tender chicken, and seafood musts — recipes that make soup from bland to grand in a moment
An exclusive chat with the Kotharis about their nine-month-old pan-Asian restaurant
