News  /  Published 30.06.22

Input costs up, restaurants in Kolkata forced to hike rates to sustain business

Many restaurants have increased their food prices over the past month to combat escalating production costs. The increase, marginal in most eateries, did not translate to profitability but was an att...
By Debraj Mitra in Kolkata

Food  /  Published 24.06.22

Raastawala serves Kolkata food on London streets

I started writing in November 2021 and all the 70 recipes in the book were ready by the end of February 2022. In the book, we have the Chicken Stew from Dacres Lane, Chilli Chicken from Tangra, Chelo ...
By Karo Christine Kumar

Places  /  Published 22.06.22

The story that connects Trincas and Flurys on Park Street

In 1965, ten years later, Joseph Flury sold Flurys when he was made “an offer he couldn’t refuse”. In her book, Flurys of Calcutta: The Cake That Walked, which is an ode to...
By Karo Christine Kumar

World  /  Published 21.06.22

Hong Kong's floating restaurant sinks

The floating restaurant sank while being towed away from Hong Kong. The restaurant was forced to shut its doors during the pandemic in 2020 and laid off all of its staff. Hong Kong's iconic Jumbo...
By Deutsche Welle


Eat  /  Published 16.06.22

Care for some mango in your chingri malai paturi?

Monkey Bar’s Mango Talkies has some unmissable hits. The team has come up with quirky recipes featuring mangoes, so you’ll spot picks like Not Your Aam Gupchup shots that come with a sweet...

Visit  /  Published 14.06.22

Have you been to this Auroville-inspired cafe?

Experience a refreshing luxury experience at Sector V’s Rendezvous which is a contemporary French cafe, inspired by Auroville. The cafe offers some great renditions of French recipes which have ...

Food  /  Published 10.06.22

Devilled eggs or Scotch eggs? Niranjan Agar’s dimer devil cuts through the debate

Whether it is a resurfaced colonial expert or simply a Mughal-inspired snack — the dimer devil at Niranjan Agar has held on to its recipe for a 100 years now. It’s still served with a side...
By Barnini Maitra Chakraborty

Food  /  Published 09.06.22

Honey Da Dhaba is all set to turn over a new leaf but with the signature flavours

Mutton Saagwala: Taking you back to your pind in Punjab is this succulent, rich mutton gravy that’s cooked with seasonal saag and spices. It’s a loaded dish that tastes best with roti of a...
By Zeba Akhtar Ali


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