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...

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...

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...

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...

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...

Satnam Singh Ahluwalia is the food curator of Options Unlimited, Calcutta. He can be reached at satnam.kolkata@gmail.com ...

Finally, I decided to take a stand and this time a very definite one. It was around two in the afternoon one Sunday. My craving for this lemon was increasing in leaps and bounds and even knowing quite...

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I was travelling to Dubai to attend a wedding of a very dear friend’s son. For obvious reasons I was carrying a few boxes of assorted Bengali sweets from our confectionery, Sweet Bengal. But, to my ...

A French friend of mine has just sold her apartment in one of the most central and ‘happening’ areas of Paris and moved to the smaller city of Lyon in the centre of France. Within an hour’s driv...