Modar/Palva, Pallo Machhi, Pulasa, Ulla Meen. Nope, not gibberish. All valid words, all describing that one object that any Bengali could write a poem (or several) about, an object of veneration, an icon, an emotion –the hilsa or, to use its Bengali name, ilish. To all
People have been eating outside of the home for millennia, buying a quick snack from a street vendor or taking a travel break at a roadside inn for a bowl of stew and a pint of mead. In the West, most early versions of the
Macche Bhaat e Bangali! Really? Well not always. Atleast the earliest cookbooks of Bengal have a different story to tell. ‘Dalna’, ‘Shukto’, ‘Chochhori’, ‘Paanch Mishali torkari’ are not just names, they are considered to be reflection of Bengal’s culture and delicacies of the region. As
'Nolen gur'. The two words calculated to gladden the heart of any Bengali. Somewhat more prosaically translated into English as liquid date jaggery, 'nolen gur', also known as 'jhola gur', is essentially jaggery made from the first flush of juice from the date palm tree
The pandemic was not just about loss of jobs, deaths and migrant workers walking miles to return home. It was also a story of hope and new beginnings, bringing about new entrepreneurship zeal and talents among many, who were in some other profession and or
COVID-19 has affected the entire globe in all ways. Amidst all the uncertainties and crisis, there have been a few positive sides too; baking being a prime one. Home-baking turned out to be a booming business for many entrepreneurs as customers preferred products from the
Lockdown, COVID 19 pandemic was not all about loss of jobs, deaths and migrant workers walking miles to return home. It was also a story of hope and new beginnings, bringing about new entrepreneurship zeal and talents among many, who were in some other profession
Srabani Mukherjee, despite being a senior citizen, has an undaunted spirit of trying new delicacies and feeding people. During lockdown with the insistence of her family members she started ‘Ma’s Soul Kitchen’ where she not just cooked traditional Bengal food but gave people the taste
Pratik Mondal of Aambera village of Bankura is an entrepreneur in his own rights, and so is 30-year-old Radhanath Mandy, who huddle into a fervour every winter from being a sap tapper to running behind locals, boiling huge pots and pans of jaggery, popularly known
They are super busy, their deft hands packing kilos of that golden immunity booster that even Rigveda had mentioned as the antidote to viruses centuries ago. Their sales and orders from across India have suddenly shot up in the past week, their IIT Kharagpur ‘tested’