Rural cooking videos have picked up in recent years and the familiar frame of frail, aged women seated in their mud-plastered courtyards or farm fields with traditional earthen cookwares, Shil-nora or Sil-batta (grinding stone) and mortar and pestle, ready at hand and cooking up a
Spurious or artificial ghee can kill. We start with the bad news so that we can give you the good news later. And so that you know that the ghee you're buying from the market may actually be poisoning you. The principal reason for this
Ranjini Guha is an academician and passionate food blogger Rum Balls have been pure intoxication over years. Gooey, chocolaty, boozy Rum Balls are beautiful memories of childhood. Though I do not like the sweetness of Rum Balls anymore, yet I dream of a box of Rum
When Bengal braces romantic Kalbaishakhis or Norwesters in summer and pre monsoon, the thunderstorms bring along with them the fun of falling mangoes in orchards dotting the landscape of Bengal, famous for its mangoes and sweets alike. If Satyajit Ray’s Apu and Durga epitomized the
In around 1820’s, an ambitious Moira (sweetmeat maker) named Ramchandra Das from Debrajhat village in Burdwan-Khandagoshi arrived in Calcutta, then a melting pot of adventurers, businessmen, bootleggers and people from all walks of life to try his luck in this burgeoning city on the banks
Nakamuraya’s curry is a popular Japanese dish, identical to the quintessential Murgir Patla Jhol of Bengal Bengal and Japan have always been like twin sisters, be in their intellectual views, their business proposals or even in their love for Rabindranath Tagore. Hordes of Japanese students flock
The life of a honey collector is not an easy one, particularly for those in the Sundarbans. The reason is easy enough to pinpoint – attacks by man-eating tigers. The Royal Bengal Tiger, pride and joy of the Sundarbans, is also the biggest threat to
To put it blandly, food and Bengal, or food and the Bengali, have always shared a special relationship. The popular theory is that Bengali cuisine is the only traditionally developed ‘multi-course service’ in the Indian subcontinent, similar in structure to the modern ‘service à la
While the world of Bengali sweets is expansive, there are few that have attained ‘cult’ status not only among Bengalis, but in other parts of the country and the world as well. The ‘mishti’ (sweetmeat) that made Bengal famous on the global map, was created
“You think Rs 37 would buy the three of us dinner at Blue Fox?” asks Lalmohan Ganguli alias Jatayu in Satyajit Ray’s immortal Feluda story, Gorosthane Sabdhan, as he picks up a wallet at South Park Street Cemetery, which becomes a clue to solving a