Advertisement


Anjan Dutt
Entertainment  /  Published 20.10.20

Shironam: a nuanced drama

Why did you choose the world of media to tell your story? I chose electronic media because of its undeniable relevance in the contemporary world. I have worked in the industry for a long time. I saw ...
By Arindam Chatterjee in

Entertainment  /  Published 16.10.20

A food musical ‘circus'

During The Bong Connection we did not have the funds for hiring a choreographer. We decided to shoot Pagla hawa ourselves. My theatre colleague and dance teacher Swaroopa Ghosh chipped in to train the...
By Anjan Dutt in

Arts  /  Published 29.09.20

Strumming a tribute to memorable characters

I never felt inspired writing about success stories. Or songs about the affluent part of Calcutta or the very familiar sahibs of my Darjeeling. The Nepali ponywallah or the Land-Rover driver was much ...
By Anjan Dutt in

West Bengal  /  Published 30.12.18

The ‘snow leopard’ I could open my heart to

I first met Mrinal Sen at 21, working as a journalist and directing a Jean-Paul Sartre play in Bengali. I had gone over to the director of Alliance Francaise for funding. Mrinal Sen had come to discus...
By Anjan Dutt in

Entertainment  /  Published 01.10.19

Byomkesh has to survive the test of time

When I first bought the rights of four Byomkesh stories back in 2008, I never thought that I would be walking away from the franchise. I never thought that so many people would jump on to the bandwago...
By Anjan Dutt in Calcutta

Food  /  Published 21.01.20

Chanda Dutt is serving up her Khow Suey again

Chanda Dutt is known for her delicious, hot bowl of comfort food — Burmese Khow Suey — all the way from Myanmar, formerly called Burma, a place she grew up in. What started as pop-ups for close fr...
By Kasturi Sen in


Advertisement

Download our latest App

to get update on the go...

Advertisement

Advertisement
 
Copyright © 2020 The Telegraph. All rights reserved.