Saturday, 28 January 2023
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Science & Tech
All eyes on Taylor Swift-themed ‘break-up bar’
American Diaries | The newly-elected Republican Congressman, George Santos, has been in the news for all the wrong reasons...
By Suhashini Sarkar
From ‘gota sheddho’ to ‘dadhikarma’: Three Bengali recipes for Saraswati Puja
Try these at home to go along with your bhog’er khichuri, labra and kuler tok for a Basant Panchami feast...
By Pooja Mitra
Amar Khamar brings Bengal’s indigenous produce from farms to tables
The Kolkata-based enterprise champions natural ingredients of the region with their organic produce store and a unique culinary experience ...
By Barnini Maitra Chakraborty
The Kolkatan is a thinking diner: Chef Auroni Mookerjee
The executive chef of Sienna Cafe writes a culinary love letter to the only city he would like to cook in...
By Auroni Mookerjee
Dhakai Ponir with Tok Dhyarosh to Doodh Cha Crème Brûlée: Storm in a delicious Sienna cup
The Sienna kitchen team celebrated ‘Bangla ranna’ with Vir Sanghvi and other delegates of the Apeejay Kolkata Literary Festival...
By Nayantara Mazumder
From ‘pice’ to only hotel — the 108-year-old Tarun Niketan’s journey
Tucked inside a lane off Lake Mall, the eatery holds its own with its traditional Bengali fare...
By Saurav Roy
Explaining the Bengali obsession with food and Kolkata’s cosmopolitan cuisine
Vir Sanghvi, Doma Wang, Auroni Mookerjee and Shaun Kenworthy on Kolkata’s gastronomy at AKLF...
By Priyam Marik
Plan an elaborate Aiburobhaat feast at Park Street’s only Bengali restaurant
Ilish Truly Bong is serving a wedding season feast with seasonal produce, Katla Macher Asto Muro, Kosha Mangsho, and more...
By Subhadrika Sen
An excerpt from Karen Anand’s latest book Masala Memsahib, with recipes!
The celebrated food writer talks about relationship with Kolkata and Bengali food as she knows and loves it ...
By Karen Anand
Saptapadi gets an extended space
Spread over 2,000sq ft and with 100 seating, Sutanuti 1910 has a buffet system with a mouth-watering Bengali cuisine menu...
By Rohini Chakraborty (t2 intern)
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