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Bengali Cuisine
Food  /  Published 12.05.22

Oh! Calcutta pays culinary tribute to Satyajit Ray with ‘Manikdar Rajbhoj’

Elaborating further, Kundu said, “Satyajit Ray also loved raw mangoes and so we have improvised Aam Posto’r Bora (fritters with poppy seeds and raw mangoes). Regretfully, we cannot turn ou...
By Saurav Roy

Lifestyle  /  Published 22.04.22

How Bengali foodies say the three magic words

Biryani. Kolkata. Kolkata biryani. Different words, one meaning: Love. ’Nuff said!  ...
By Pooja Mitra


Food  /  Published 19.04.22

Thamma’s Cookbook – the taste of childhood favourites

“And then we convinced her to attend a family wedding in the evening, even though she’s been in a self-imposed exile for five years. She didn’t even want to be home early and eventua...
By Ramona Sen

Places  /  Published 02.04.22

Chourangi, off Oxford Street in London, gives a Kolkata boy a taste of home

Worth a return? Definitely. Not least to try out the Biryani and a few more dishes for a fuller appreciation of the menu. Though I suspect the queues will be a lot longer by then.   Subhajit Ba...
By SUBHAJIT BANERJEE

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People  /  Published 08.12.21

Anjan Chatterjee's Chourangi in London puts Bengali food on the global map

How did you come up with the menu? We knew that panch phoron is a hero. We changed the fish tikka to lamb. We put kasundi in all our dips but have done a balance with cream for the local palate. Kosa...
By Anannya Sarkar

News  /  Published 12.11.21

Sector III eatery puts both sides of Bengal on the table

According to chef Bijay Ghosh, the most popular dishes so far are his signature items Dab Bhapa Chingri (Rs 595), Murgh Pulao, Kancha Lonka Dhonepata Murgi (Rs 360), Mochar Cutlet (Rs 185) and Roybaha...
By Sudeshna Banerjee in Salt Lake

Lifestyle  /  Published 28.09.21

6 Ballygunge Place serves up a brand new outlet on Chowringhee

6BP has dug deeper and included new desserts from districts like Nadia, on the menu. What feels like a luscious blend of mishti doi and makha sandesh, the famed Kheer Doi straight from the heritage to...
By Nandini Ganguly

Culture  /  Published 29.08.21

The necessity of bitter beginnings

Bitter is not a pleasant word. Disagreeable facts, experiences and relationships are all called bitter in different languages across different cultures. And yet the main meal in Bengali cuisine &mdash...
By Paromita Sen

Food  /  Published 05.08.21

Bold and robust flavours sum up East India Room’s all-new menu

Paniphal ki Tarkari: This interesting Sheherwali item is made with water chestnut, cooked in a tangy spicy gravy that has sikri piyaz hing, cumin and amchoor powder. It is garnished with strips of fri...
By Pramita Ghosh


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