Fifty shades of Bengals paddy
Isn’t it amazing that farmers in many parts of Bengal still cultivate 50 well-known traditional varieties of high-yielding paddy? Bahurupi, Bourani, Kerala-Sundari, Tulsibhog, Asitburma
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This Eid savour an age-old recipe from Sufias kitchen
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
Bengals Food Bowl Story of Two Wives
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. This farmer’s family from Mathurapur
Forgotten Cuisine
“ I would like to bring back the huge repertoire of the Bangal ( East Bengal) cuisine which got buried due to the partition and later the refugee status of the our earlier generations” Pritha Sen, a journalist, food researcher and a ‘bangal’ by heart has been travelling