Mango is a quintessential part of Bengal, from the first flowers that come in Spring to the final mangoes ripening in summer. Being a seasonal fruit, and considered as the King of all Fruits, with one of the largest export ratio from Bengal, mangoes are
With the monsoon in full swing, Kolkata is drenched in love, poetry and rains. Khichdi is a soul food for all of us, specially for the warmth it brings during the rains. But Nayana loves experimenting with the usual khichdi and turn it into special
Prime Minister of India, Indira Gandhi, known for ruling the nation on and off with an iron hand and often compared to Britain’s own ‘Iron Lady,’ Margaret Thatcher, had a ‘sweet tooth’ weaknessfor a particular Bengali sweet, known as Kansat. She had tasted it when
Ramazan is the ninth month on the Islamic calendar and is considered to be the most sacred as the Holy Quran was revealed to Prophet Mohammed in this month. It is a period of spiritual reflection, self-discipline, sacrifice, charity and increased devotion. The fast begins at
Taki cuisine has always stood out from the rest, not just because of its Jessore influence, but also because of its less spicy appeal. Delicious, yet not too spicy, making them healthy. A well-known dish of Taki thus happens to be Sada Dalna or Jjalphoroner
I was shocked when Lokman Molla referred to a paddy as Dui Satin (two wives of a polygamous man). Lokman got a jar-full of paddy from his stock. I noticed two pods of fine brown rice lying next to each other, just like two wives
The otherwise quiet lanes of Kustia Road in central Calcutta burst into a flurry of activities on Chaand Raat, the night when the full moon is sighted after a month of Ramzan fasting. Revellers seem to be everywhere, with last minute Eid shopping in full
During the holy month of Ramadan, Kolkata has a new look, just like it has during Durga Puja. Specially Central Kolkata turns a new hub of Mughlai food. Even street-side stalls start selling meat full of well blended spice and flavor orchestrated to be an
Golbarir Mangsho of Kolkata is always synonymous to that quintessential Bengali Sunday lunch. But with news reports around the dead meat being turned to delicious dishes in restaurants, one is skeptical of non-vegetarian dishes. But if you have the Golbari recipe in hand, you can
There was a time when Bengal or Kolkata’s sweets were completely indigenous and linked to the products that were produced in that area. This is long before Kolkata’s sweet shops were flooded and partially taken over by sweets that have a significant North and West