Kolkata’s famous Egg and chicken rolls have literally conquered the world. It has that wow factor that even a global pizza or pasta cannot offer, not to mention the value for money. Imagine a whole meal that has both carbohydrate, protein and veggies in the
Well, contrary to the usual Awadhi and Hyderabadi biriyani, Kolkata Biriyani has its very own recipe and style of cooking. Nawab Wajid Ali Shah included the potato or aloo in it which was an exotic vegetable in those days. The potato cooked with the biriyani
Shushmita Banerjee is a teacher and a foodie. She loves turning her kitchen into a creative hub with freshly plucked fruits and vegetables from her garden In this hot summer, the smell and flavour of lemons are very refreshing and what can be better if it’s
Ranjini Guha is an Associate Professor in History with research interests in Food History. She is author of the upcoming book, Foodscapes, Lockdown and Dinner Diaries Though I had an ancestry from what is now Bangladesh, quite similar to my husband's house, yet we were quite
Mixed fruits jams are probably the next best thing to having the actual fruits themselves, particularly if they are made from 100 percent organic ingredients as ours are. As with all our products, the mixed fruit jams we offer you are completely natural, free of
The office para of Kolkata, that quintessential hub of chaos, where hundreds of feet tread every day in search of fate and livelihood. But Dalhousie is not just about offices, it is also about the city’s famous street food catering to the mobile crowd that
Ranjini Guha is an Associate Professor in History with research interests in Food History. She is author of the upcoming book, Foodscapes, Lockdown and Dinner Diaries Sea fishes do not top the favourite list of fish lovers in the Eastern part of India, unlike Western coasts
Palash Ghosh is the last of the Mohicans who continues to guard the secret recipe of world famous Bengal’s Bandel Cheese. He belongs to the only family of cheese makers who have held on to their secret gourmet art down generations, instead of looking into
As evening descends the skyline of Kolkata turns resplendent. The Hooghly River meanders slowly and shimmers like molten gold as the last rays of the setting sun fall on the water. Sound of temple bells and conch shells reverberate in the air against the river
Call it a Bong food connection of a Thai woman or Bong-Thai food connect, you have it all from Sirattiya Bora’s kitchen in Ghaziabad. And that’s where starts the marriage of authentic Thai cuisine to a bouquet of Bengali food. From Koraishutir Kochuri, Kasha Mansho