Crisp, orange and coiled, Jilipi of Bengal is anytime different from India’s Jalebi. Its unique and its taste is mesmerizing. The very process of making them is no less drool-worthy than the final product on the plate. The fascinating act of dolling out the bright
This is a story that began long, long time ago. In the south-eastern hilly regions of Chattogram (Chittagong) in Bangladesh flows Ruposhi aka Sangu (it means a conch shell), a fast-flowing river. The foamy stream rushes through the emerald-green valley and its gurgling shatters the
As the Queen of Fish reigns Bengali kitchens during monsoon, flooding the markets in abundance, a Dried Hilsa form is often ignored. But Nona Ilish has been an age-old form of the Hilsa that has been considered one of the most pricey fishes on either
Many tales have weaved a complex tapestry around the Jorasanko Thakurbari. The illustrious sons and daughters of the Bonedi Bari are no doubt well known, but the gourmet delights born within these walls are also popular. Currently, in a world where we are losing connection to our roots,
Boroli fish, also known as 'Ilish (Hilsa) of Teesta' Bengalis and their love for fish need no introduction. Fish is not just a delicious addition to daily food but an integral part of many of the rituals and celebrations too. They are even revered, worshipped
The sweet-makers of Bengal’s villages are no less than Nobel-winning scientists when it comes to their craft. Take boondi, for example, a sweet whose name comes from the Sanskrit word Binduka, meaning tiny drops. Normally, we consider it a bright mix of red and yellow. But Bengali sweet-makers
In the historical tapestry of Bengal's cuisine, a humble dish reigns supreme: panta bhaat. Its origins trace back centuries, with Friar Sebastian Manrique's 17th-century accounts shedding light on its pervasive presence among the populace. Across communities, from farmers to city dwellers, the simplicity of a meal
Sweets are an integral part of the Bengali way of life – be it the prosaic or the exceptional. No religious, social or daily ritual is complete without that quintessentially Bengali ‘Mishti’ and in this sphere, variety galore. Incidentally, it was in the 19th century,
Have you heard of Shimurali? If not, probably you never tasted the king of Kaalakand! Not the ones, you get in the North Indian or Marwari sweet shops of Kolkata, but the ones that come straight from Nadia and considered to be an all-time delicacy.
It was my monsoon date on Kolkata’s famous Dacres Lane, where it is said you get any food on earth and that too at the cheapest rates. Its anytime better than the famed Parathawala Galli of Delhi as it has several more food options from