Food  /  Published 25.01.23

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

News  /  Published 25.01.23

Indian cuisine, as seen abroad

Vikas Khanna, chef, restaurateur and cookbook author, was part of a panel discussion on Day Three of the Tata Steel Kolkata Literary Meet...
By Debraj Mitra in Kolkata

Food  /  Published 20.01.23

Pithe, puli, payesh and more — Five traditional Bengali mishti recipes with nolen gur

Make the most of the last of winter and jaggery season with these traditional desserts you can make at home...
By Pooja Mitra

Food  /  Published 19.01.23

Turn simple biscuits into crumbly, lip-smacking desserts

Satiate your sweet cravings with these easy biscuit-based dessert recipes...
By Jaismita Alexander

West Bengal  /  Published 16.01.23

Sankranti treats on tourist platter

Sweet surprise by state-run lodge...
By Our Correspondent in Alipurduar


Cook  /  Published 15.01.23

Make delicious Patishaptas at home this winter

Try this recipe for the winter special Bengali pithe from popular Kolkata blog Pikturenama...

Food  /  Published 13.01.23

Know all about pithes of West Bengal, Odisha and Assam and learn how to make them

Poush Sankranti is the celebration of new harvest and marked by the making of pithes...
By Barnini Maitra Chakraborty

Food  /  Published 11.01.23

Cook it Kerala style: Three non-vegetarian dishes to make at home

Try these flavourful south Indian recipes with fish, mutton and beef for your next family feast...
By Jaismita Alexander

Food  /  Published 10.01.23

Nail it with nolen: Delicious fusion jaggery recipes to try this winter

Pudding, candy, cheesecake and more nolen gur confections...
By Pooja Mitra

Food  /  Published 08.01.23

Red dot Punjabi: Recipes of popular non-vegetarian dishes from the state

Much of the cuisine of Punjab is vegetarian, but the northern state offers robust non-vegetarian options as well ...
By Durri Bhalla


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