Bengali Cuisine
Food  /  Published 03.10.20

The return of the Gondhoraj

They say when life gives you lemons make a lemonade… but what happens when a lockdown doesn’t give you the king of lemons?...
By Anjan Chatterjee

Opinion  /  Published 24.02.20

Re-imagining home as contented city

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

Food  /  Published 01.02.20

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  /  Published 16.11.19

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  /  Published 27.08.19

Taste of Bengal with a twist on American plate

Couple from Chandernagore serve beguni, moghlai and egg roll...
By Subhajoy Roy in California


Food  /  Published 25.05.19

Gondhoraj: The king of limes

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

Food  /  Published 20.04.19

Adda is the secret ingredient at a Bengali potluck

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

Opinion  /  Published 15.04.19

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  /  Published 09.03.19

Thoughts on weddings and feasts

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  /  Published 09.02.19

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


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