Times are changing, the city is accelerating its pace and its inhabitants are now open to constant innovation. The city is evolving and Mache Bhate Bangalis are gradually moving away from the age of cold conventions and exploring new cuisine.Since inception, humans have inculcated racism
The queue infront of Peter Cat never ends. Even on weekdays, food lovers do not mind waiting for hours on Park Street and Middleton Row, just to have a taste of that legendary Chelo Kebab, a speciality that has been handed down generations, tickling taste
Lenin’s Marxist Bolsheviks took control of Russia’s imperial capital in October, however, merely one hundred years later, the USSR is a distant memory.But our sentimental ‘Old Dame’ Calcutta has not been able to erase memories of herhoneymoon with USSR. There are vestiges of the erstwhile
“Where the spirit does not work with the hand, there is no art”
Eau Chew is one of the oldest Chinese restaurants of Kolkata, which is still in function. It is approximately 96 years old (assumption is that it started in 1922). Some say it started in 1927. If I am not wrong, then it is the oldest
Want some Shangong, Pakchoy and Cuptai? Well, Chinese gourmet is not just about Hakka noodles or Fried rice!Ask any Chinese foodie and they will rattle names of a couple of Chinese eateries of the city, where you get the best authentic fare. Ajung’s is a
We often read about influences of various world cultures on Bengal's indigenous dishes. Since our land had always been the melting pot of various cultures, from Greece to Armenia, from England to Portugal, from China to Middle East, no wonder Bengal's food is a mix
From spiritual leader Sri Ramkrishna Paramhansa to late Prime Minister Atal Behari Vajpayee to even West Bengal CM Mamata Banerjee, everyone is a fan of Felu Modak’s sweets. Situated on GT Road, one gets to see long queues infront of the shop almost every day.
Did you know Bengal’s favourite Mishti Doi originated in Bulgaria! Well, do not raise your brows. Tracing the sweet trail of Bengal, one realises that majority of Bengal’s sweet box originated in some European nation or another. The yeast that helps to make Mishti Doi
Bengal’s lifeline has always revolved around two passions --- movies and sweets. And when the twain meet, the joy is knows no bounds. As the intellectual capital of India celebrates 100 years of Bengali cinema, the sweetmakers of the city have come up with innovative