Bengali Food
Food  /  Published 28.09.22

In pictures: A look at Sienna Cafe’s upcoming Durga Puja Menu

The festive feast served from Sep 30 to Oct 9 at the Hindustan Park cafe combines Bengal’s best flavours with international techniques...
By Rumela Basu

Food  /  Published 27.09.22

New restaurants with great food and ambience to visit this Puja

Momos, tingmo, thukpa, ema datshi — is your mouth watering already? This restaurant, also on Park Street, brings the wonders of Himalayan cuisine to the table. Their interiors with soft lighting...
By Aatreyee Mohanta

Food  /  Published 22.09.22

Five restaurants to enjoy authentic Bengali food on the five days of Puja

Anjan Chatterjee’s Oh! Calcutta never leaves an opportunity to shine. For Durga Puja, the champion restaurateur has curated a festive menu that pays homage to the classics while also giving cont...
By Lygeia Gomes

Food  /  Published 16.09.22

Never too ‘maachh’: Lessons in Bengali cooking at a potluck celebrating small fry

“As Bengalis we often tend to get comfortable in our spaces and be content within ourselves. But if we have to grow to be something world class, we cannot do that,” he added. Having chef Z...
By Rumela Basu

Food  /  Published 14.09.22

In pictures: A fishy feast from Bengal’s kitchens

At the Choto Maach Potluck with Sienna Cafe and The Locavore there was ‘maachh’ to celebrate from the region’s culinary techniques...
By Rumela Basu


Culture  /  Published 11.09.22

Eggs In Your Face

Quail eggs These tiny but tasty treats are not as exotic as they sound and quite easily available both online and off, though prices vary widely. These are smaller than chicken eggs but con...
By Paromita Sen

Food  /  Published 01.08.22

Head for a Bangla food fix at Delhi’s ‘Mini Kolkata’

On the first floor, right over Maa Tara, is Amar Shonar Bangla. It is possible that the name — reminiscent of Kobiguru’s words — will draw you in; the restaurant also serves quality ...
By Shayeree Ghosh

Food  /  Published 25.07.22

Stars of Bengali cuisine travel from kitchen to the marketplace

This tiny rice-grain-shaped pithe made from soft flour dough took hours of labour. Women of the house would take tiny bits of the dough and roll it on their palms in a certain way and with a skilful f...
By Barnini Maitra Chakraborty

People  /  Published 23.07.22

‘Whether it was a pop-up, a festival or simply a whim, Pia always offered the best’

The very heart that welcomed one and all to her table let her down in the end. Yet she retained her joie de vivre for life till the end. As she crosses the seven seas and journeys into the other realm...
By Pritha Sen

People  /  Published 15.07.22

Cookout with Ishika Konar, the new executive chef of Hyatt Regency Kolkata

Deconstructed Arabic mezze with green pea hummus, olives, feta cheese, cucumbers, cherry tomatoes and an emulsified orange juice glaze: The pea hummus offers a sweet freshness, which when mixed with t...
By Aatreyee Mohanta


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