Bengali Cuisine
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

Food  /  Published 20.04.19

Adda is the secret ingredient at a Bengali potluck

It is “a truth universally acknowledged” that the most invigorating and splendid conversations take place while we have a plateful of food in front of us. Food and conversations have always gone h...
By Anjan Chatterjee


Opinion  /  Published 15.04.19

When the music is disconcerting

A famous Bengali restaurant in the city serves excellent food. The staff greet you warmly. The portions are generous. The menu is diverse. Only one problem persists: the music is Tagore on guitar. Alw...
By Chandrima S. Bhattacharya

Food  /  Published 01.02.20

A taste-drive

Rekha Rai and Hemlata Minch are two middle-aged women. They have come to Calcutta all the way from Madhovita in north Bengal’s Darjeeling district to share a taste of Rajbanshi life through Rajbansh...
By Moumita Chaudhuri

Culture  /  Published 09.03.19

Thoughts on weddings and feasts

In spring, one’s fancy is supposed to turn lightly to love. Here, it turns to thoughts of marriage. The season brings with it a deluge of weddings and I have a stack of invitation cards by way of pr...
By Paromita Sen

Culture  /  Published 09.02.19

Grand lessons from a grandparent

A slim ray of the Fall afternoon sun cut diagonally through the stainless steel platter. Five healthy tilapias lay on it, dressed in turmeric and salt. She had spent the last half hour by the kitchen ...
By Mousumi Banerjee

West Bengal  /  Published 27.08.19

Taste of Bengal with a twist on American plate

By Subhajoy Roy in California


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