When all is busy celebrating Bengal’s rosogolla winning the GI tag, two persons in Fulia were quietly leading a team making a world record, by creating the biggest Rosogolla of the World. And what was needed to make it? 5 person, 25 assistants, 7 kg cottage
Jhalmuri-wallahs have dotted streets and lanes of Kolkata since time immemorial, precisely since World War II, when this tangy, hot and sweet nutritious street food was introduced by immigrants from neighbouring Bihar and Uttar Pradesh. These days, each Kolkata neighbourhood proudly boasts of their ‘Jhaalmuri
Rosogollar Columbus…. Baghbazaar er Nabin Das; that’s how the inventor of Bengal’s modern rosogolla was often glorified. But flipping through the pages of history actually throws up a different story, of how Nadia brought in the art of making rosogolla in the last part of
Come December, and you will get a chance to buy fish from the state’s fishery department just with a touch of an app on your mobile. You do not need to go to the market again. The fisheries department will celebrate the Fish Festival in
Jubilation and celebration continues across the state, as Bengal clenched the GI tag for Rosogolla. But what is GI and why this sudden need for the tag? The Geographical Indications of Goods (Registration and Protection) Act, 1999 (GI Act) is a sui generis Act of
Now that officially Rosogolla has been declared to be Bengal’s, food lovers would undoubtedly take to that sweet delicacy. But rosogolla doesn’t necessary be had in the quintessentially Bengali way. Thanks to a city girl, Swati Saraf, Kolkata has for a few years witnessed rosogollas
In the 18th century, some important changes came in the food habits of Bengalis. A large number of sweets, both fried and those soft ones made of posset or cottage cheese (chhana), entered Bengali cuisine. Till the 16th century, Bengalis could not be termed as
Just imagine Bengal’s humble mussels and snails, popularly known as geri/gugli, that were used by our mothers and grandmothers, to make delicious dishes, finding their place on the international dish list! Well, they soon will. Bengal government has zeroed on unique edible produce of the
Those small pockets of steaming happiness as you gobble the ever hot and sizzling momos, standing at some bustling street corner of Kolkata. Isn’t that much better than having those cabbage or minced meat laden steamed or fried momos in some AC restaurant that comes
Spinach Omlette: Spinach is full of iron and is a great veggie. Just toss it in your omlette batter and make a yummy omlette, topped with some chopped coriander leaves. Serve it as a great snack to guests. Bhindi and mushrooms: Just stir fry chopped bhindis