Bengali cuisine

Showing 1-10 results for: Bengali cuisine

All Articles

Opinion Feb.25.20

Re-imagining home as contended city

Returning to the local in a changing world
By Ruchir Joshi
Food Feb.2.20

A taste-drive

The Rajbanshis are primarily an indigenous tribe and to date dependent on wild plants as source of food
By Moumita Chaudhuri
Food Nov.16.19

The inglorious mustard

Though the jhaanjh is somewhat lost in the bottled versions, the humble kasundi never fails to brighten up a dull meal
By Anjan Chatterjee
West Bengal Aug.28.19

Taste of Bengal with a twist on American plate

Couple from Chandernagore serve beguni, moghlai and egg roll
By Subhajoy Roy
Food May.25.19

Gondhoraj: The king of limes

A squeeze of the gondhoraj can pep up the dullest of food or drink
By Anjan Chatterjee
Food Apr.20.19

Adda is the secret ingredient at a Bengali potluck

The main topic of conversation before any outing revolves around food
By Anjan Chatterjee
Opinion Apr.15.19

When the music is disconcerting

The portions are generous. The menu is diverse. The only problem: the music is Tagore on guitar. Always.
By Chandrima S. Bhattacharya
Culture Mar.10.19

What's a wedding feast divorced from luchi, chholar dal, begun bhaja and fish kaalia

The author is nostalgic for a past when the only song and dance made at a Bengali wedding was about the food served
By Paromita Sen
Culture Feb.10.19

Scaling fish and other grand lessons from a grandparent

Dadu was very particular about his fish: the roe had to be separated and deep fried, the heads cooked in Bengali style murighonto, and fine gobindobhog rice brought back from Calcutta
By Mousumi Banerjee
Food Nov.17.18

Mistress of spices: Mallika Basu

Inspired by her Bengali-Afghan heritage, Mallika is back with her second cookbook, Masala
By Shrestha Saha

Send us feedback