Bengali Cuisine
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


Food  /  Published 02.05.21

Dishes that make a Bengali meal special

Satnam Singh Ahluwalia is the food curator of Options Unlimited, Calcutta. He can be reached at ...
By Satnam Singh Ahluwalia

Food  /  Published 03.10.20

The return of the Gondhoraj

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...
By Anjan Chatterjee

Food  /  Published 25.05.19

Gondhoraj: The king of limes

By Anjan Chatterjee

Food  /  Published 16.11.19

The inglorious mustard

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 ...
By Anjan Chatterjee

Opinion  /  Published 24.02.20

Re-imagining home as contented city

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...
By Ruchir Joshi


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