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...

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

“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...

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...

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...