Food

“In the pandemic, I started teaching cooking thinking it would help children pass time and keep their minds happy. I

Once used in Roman wine, mustard oil is now the heart of Bengali kitchens

Food should nourish the body as much as it pleases the soul

There’s something about a plate of steaming rice and fish curry that defines who we are. For a Bengali, food

“Pete Khele Pithe Shoy” — almost everyone in Bengal has heard this proverb, but the question is, how many can

Do food vloggers love “controversy” more than food? Or is their favorite dish actually “abusive language”? While scrolling facebook, you’ll see

In this rapidly changing world convenience foods and packaged snacks make up the majority of the meals we make, once

Bengali 'mishti' makers share their magic with Jaipur’s sweetshops for decades

In Bengal’s villages, food was never just for filling the stomach. It was about survival, health, and using whatever nature

WRadhaballabhi, also known as Beshtonika in Sanskrit, is an ancient vegetarian savoury dish that is also a favourite snacking item

Rosogolla – Whose Is It Really? Bengal and Odisha have been locked in a loud tug-of-war over this sweet delicacy

Does the name Dhakai Paratha transport you straight to Bangladesh, or perhaps to your college street days in Kolkata? For many, it recalls

With the rhythm of the monsoon, memories of Bengal’s most cherished fish, Ilish (Hilsa), come alive on the plate through timeless recipes. The

The European country of Portugal and Bandel, the beautiful town of Bengal, may be separated by continents, but are united

In North Bengal, at the famous Bengal Safari, something new is happening. It’s not inside the animal enclosures or forest trails.

Whenever we think of premium chocolate, Belgium comes to mind—the world’s top-tier confectionery hub. The largest exporters of cocoa beans

Jorasanko Thakurbari had laid the path for several events and ideologies that were part of Bengal Renaissance. Surprisingly, there is

This is an era when West Bengal’s Malda was known as Gour Bangla. During the reign of Sultan Hussain, Chaitanya Dev

When dark clouds gather over Kolkata and raindrops start dropping on the roads, the city’s appetite turns towards warmth, spice,

Most people who know even a little about Kolkata, are aware of the legacy and history of the Bonedi baris

Crisp, orange and coiled, Jilipi of Bengal is anytime different from India’s Jalebi. Its unique and its taste is mesmerizing.

This is a story that began long, long time ago. In the south-eastern hilly regions of Chattogram (Chittagong) in Bangladesh

As the Queen of Fish reigns Bengali kitchens during monsoon, flooding the markets in abundance, a Dried Hilsa form is

Many tales have weaved a complex tapestry around the Jorasanko Thakurbari. The illustrious sons and daughters of the Bonedi Bari are no doubt

Boroli fish, also known as 'Ilish (Hilsa) of Teesta' Bengalis and their love for fish need no introduction. Fish is

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

In the historical tapestry of Bengal's cuisine, a humble dish reigns supreme: panta bhaat. Its origins trace back centuries, with Friar

Sweets are an integral part of the Bengali way of life – be it the prosaic or the exceptional. No

Have you heard of Shimurali? If not, probably you never tasted the king of Kaalakand! Not the ones, you get

It was my monsoon date on Kolkata’s famous Dacres Lane, where it is said you get any food on earth

As the world observes Food Safety Day on June 7, the Government of West Bengal is taking bold strides toward ensuring that

Kochu or Colocasia esculenta aka taro is a tropical plant that grows in abundance sporadically, especially during the monsoons. The

It is a universally accepted fact that Bengalis are foodies. Gastronomes here know no bounds when it comes to devouring

Bengalis are famous for their sweet-tooth and why not? The state boasts of some of the best confectioners in the

Avisit to the Alipore Zoo had always been fun for all of us, though the only burning issue for years

If you are lapping up that favourite aloo posto or jhinge posto on a rainy noon with the piping hot

It was in 1915, when Tarun Niketan started its journey. Yes, that was pre-independent British India. A century has passed,

Kolkatans have a unique way of looking at life. They are resilient and bounce back from all adversities without complaining

Rabindranath Tagore, the universal poet is a vast universe himself, a microcosm of myriad facets, both known and unknown. He

In a heartfelt tribute to Rabindranath Tagore on the occasion of Pochishe Boishakh, the West Bengal Tourism Development Corporation Ltd. (WBTDCL) will be curating

Ranjini Guha is an academician and passionate food blogger It was during a walk in the busy Dalhousie area with a friend amidst

Matinee idol Uttam Kumar was not just an iconic actor who will be remembered in Bengal down generations, but was

Natore is a peaceful and picturesque location in the Rajshahi district of North Bangladesh. The place is not just famous

Well, Bengal does not have a Sea of Poppies that are used to make deadly drugs of the underworld. But

What can be more satisfying for a Bengali in the hot summer noon than a bowl full of piping hot

Legacy and Legends cannot be purchased. Ace photo-journalist and economic advisor to Bengal Chamber of Commerce, Nirmalya Mukherjee tells the

Almost a century-old Samovar Tea Shop still operates at Bentinck Street, where the copper Samovar pulls in hundreds every day

Bengal has always been a land of abundance and the variety of vegetables grown on its fertile soil needed to

According to the Bengali calendar, Dol Jatra, also known as Dol Purnima, is the last festival of the year. People

According to the Bengali calendar, Dol Jatra, also known as Dol Purnima, is the last festival of the year. People

“For sheer inventiveness with milk as the primary ingredient, no country on earth can match India.”- Harold McGee Very true to

Sheherwali cuisine, the Royal Food Of Bengal As I gorged on an exquisite and lesser-known meal of mamra khajoor, resham patti chillies,

The true flavours of Kolkata are not to be found in the rich, commercial biryani handis or the mass produced

Famous playback singer Manna Dey might have sung Coffee House er Shei Adda reminiscing the storm raised over tea cups in College

College Street is a 900-meter-long, busy street in Central Kolkata that derives its name from the presence of numerous colleges

“My problem isn’t that I have a sweet tooth. It’s that I have several of them.” And as everyone knows,

My ancestors are from Barishal, Bangladesh, and we shifted to Kolkata in the ’40s. My grandfather and grandmother started to

The foggy days are already in as monsoon clouds play peek-a-boo with a clear autumn sky. Around October in rural

Winter is here and so is the fragrance and flavor of the first khejur jaggery that goes into the new paddy harvested and

Khichuri has always been the reigning queen of Bengali kitchens. There is an interesting anecdote in the ‘Manasamangal Kavya’, the

Winter crawls slowly all set to cast its short but intense spell in the rural belt of South Bengal. In

A traditional Bengali dessert that is relished by most Bengalis during the winters is “Pithe Puli”. It is famous in

The short-lived winters in West Bengal are synonymous with nolen gur. The sweet, nutty aroma of this form of jaggery)

The J.N. Barua Cake Shop is as inseparable as Kolkata Christmas nostalgia. It reminds you of an almost lost era,

Fish Kochuri of Bagbajar Nilachal Bengalis and their love for fish need no introduction. Bengal being the land of rivers, ponds

Narendranath Mitra’s classic short story, ‘Ras’ is a saga of love, betrayal and hope. It was made into a Hindi

Radhatilak rice - an indigenous paddy variety of Bengal Bengal once was a hub of indigenous rice cultivation, and almost 500

Ma used to make Elo Jhelo every winter morning and we sat patiently to pack them along with the coconut

Bengal is famous for its sweets. Be it Kolkata’s Rosogolla or Bardhaman’s Lyangcha, each region has a specialty of its

Indubala Bhaater Hotel – the web series that has gained a lot of popularity on the OTT platform, where Subhashree

Any discussion about Bengal, the land of poetry, music, dance and legends, will remain incomplete without mentioning its varied range

Eggs are a rich source of protein Be it on the breakfast table, lunch, snacks, winter picnics, protein diet for children,

Bengali shukto is a mild, comforting stew packed with a variety of vegetables like potatoes, sweet potatoes, karela, green bananas,

Rinchen Wangmo Yolmo, a home baker from Siliguri, won a gold medal for her customised cakes at the Asia Cake

800 food items and recipes from all across India were laid in front of the judges. But they had to

Bengal's early encounter with scorching temperatures, such as those soaring to 38 degrees Celsius in districts like Bankura, signals the

3 mouth watering recipes from a mother’s bawarchi khana The Hijri Calendar or the Islamic lunar calendar announces the beginning of

The world of cheese desserts is no longer confined to the creamy and cheesy capitals of Europe or the USA.

Kurkut Chutney, also known as Red Ant Chutney For the immensely politicking and argumentative Bengalis, even food can at times turn

“Let us save what remains: not by vaults and locks which fence them from the public eye and use in

Fish Kabiraji, an exotic Bengali delicacy - Image Courtesy : https://mitracafe.co.in Durga Puja in Bengal, especially Kolkata, has a flavor, essence

Ma Durga's arrival on Earth heralds a season of festivities like no other in West Bengal and adjoining states in

Thanks to the rising use of social media platforms and online encyclopedias, many of us are now updated about the

Who doesn’t know that Bengal is the ‘Sweetest’ destination in the world? It is also a pastry lovers’ paradise with

“Machhe bhate Bangali” is a preconceived notion about Bengalis, which roughly translates, to savour fish and rice is what makes

As the Puja shopping fever catches up, Gariahat area of South Kolkata is all decked up with the road side

Asian palmyra palm, popularly known as Taal in Bengal ‘Taal'er bora khaiya Nando nachite lagilo

The one thing that cannot be bound by barriers of language, race, or borders of countries is food. And when

Kadali Payesh, an age-old dessert from Shibpur’s Roychowdhury Bari Bengal has a rich history that dates back thousands of years. Not

Sabudana, aka tapioca pearl papad, is the easiest and most adored snack savored by Bengalis Bengalis are known for their utmost

Sandesh made of Jackfruit seeds Jackfruit is one of those exotic fruits that often draw mixed reviews from people due to

Ice apple also known as Taal Shansh in Bengal Even though the monsoon has arrived, Bengal is still in the midst

MasterChef Australia 2021 became witness to a startling rendition when participant Kishwar Chowdhury presented her dish named ‘Smoked Rice Water’

As the Hooghly River meanders its way to the Bay of Bengal, its west bank takes a unique crescent moon

Bengalis swear by a spoonful of ghee - a splendid taste enhancer for warm white rice that can ace the

Priyanka Kundu Biswas, the “Queen of Desserts,” a title she received from none other than celebrated chef Vikas Khanna at

Bengalis are widely known for being avid food lovers. Bengali cuisine, which has a long and varied culinary heritage, features

As the scorching heat beats down the city, one corner of Central Kolkata awakes at dawn. Zakaria Street comes alive

It is said there is no age as young or old to become an entrepreneur. What one needs for the

ABengalis are born with sweet tooth – commentators may not see eye to eye with this statement but even the

Different people tided over the financial stress that Lockdown and COVID Pandemic posed in various ways. For young siblings Debjyoti

Apopular food website with 20 million followers across various social media platforms recently recommended Kolkata as one of the top

Did you know Bengali cuisine is the only of its kind in the Indian subcontinent that has a proper multi-course

Bengal is synonymous with ‘Mishti’ (sweets). It is hard to find a Bengali who is not in love with their

We often hear our elders talk about their favourite cakes and their unique tastes. More so in the festive season.

Allah ai buto hameñ dikhlae Lucknow/ Sote meñ bhi ye kahte haiñ ham haae Lucknow/ Aisa hua huuñ hijr meñ

In the middle of the urban city jungle, how about enjoying the food of those for whom the forest is

Those in Kolkata who had lived from 1939 to 1960, had the good luck to savour the taste of Trincas’

Incredible in its potential, pumpkin has always been one of the most underrated vegetables in India. In Bengal pumpkin is

Bengalis are a race of foodies who practically eat to live and live to eat. It’s an inevitable component of

Picture the scene. A girl is running frantically down the platform when the conductor’s whistle blows and the train starts

Think Kolkata food and the taste buds long for luchi-alur dum, macher kaliya, daab-chingri, ilish machh bhapa and mouth-watering sweets.

Munshiganj previously known as Bikrampur (till 1986), is a district in central Bangladesh. It is a part of Dhaka Division

Lord Krishna was often called the Makhhan Chor! The one who stole butter from his milkmaid mother’s pots and pans

When an iconic shop shuts down, it is not just its products that one is left to miss, but even

When you succumb to the culture, history and cuisine of Bengal in the middle of a magical penthouse overlooking the

Dhokar Dalna We are always known as fish-eating or meat-eating Bengalis. There is a general perception that Bengalis are strictly non-vegetarian

Social activist, teacher, molecular geneticist, Mukti Banerjee wears all these hats. She also believes in a better, healthier lifestyle for

Have you ever been offered a Dooars variety tea by any of the cafes worldwide, leave alone the star hotels

The iconic street of North Kolkata, Amherst Street, burst into a mango mania last Saturday, celebrating the 9th year of

Jorasanko Thakur Bari was one of the pioneers of Bengali Renaissance and so was in the art of cooking. The

In the Kaliachak block of Malda stands an ancient town called Bangitola with a history of more than a century.

In August 2020, with the world in the grip of the Covid 19 pandemic, chef Vikramjit Roy abandoned his plans

Summer vegetables rarely excite the Bengali gourmand the way winter offerings seem to do. After all, how far outside of

Our indigenous range of ‘chops’ has failed miserably to make its mark in the international market. While elbowing our way

From ministers to famous players, Chakum Chukum has many patrons – An exclusive GB interview with the owners. People who have

From experience, and from reading and listening to countless interviews, Conversations with Nobel Prize-winning Abhijit Vinayak Banerjee (though he seems

VEvery die-hard foodie of Kolkata has been to Tiretta Bazaar at one point or the other to savour the best

Sindhis are not only great hosts and love their guests, they are also food loving people. The Sindhi cuisine covers

As the mercury starts dipping, we suffer from an irresistible urge for drinking something that offers us the much needed

Mango pickle, mango jelly, mango chutney, and amsotto (mango bar or mango papad, depending on which part of India you

Kalimpong is not just about viewing the Kanchenjungha or the mighty snow-capped peaks adorning like a ring in winter. It

As a child, I had witnessed many rituals at home or in the local temples that involved throwing of the

“At the end of life we will not be judged by how many diplomas we have received, how much money

The fast-vanishing cabin culture of erstwhile Kolkata brings back memories of bygone days. The old cabins of North Kolkata are

Have you heard of Nabadwip-er Lal Doi? The creamy red curd that is heavenly. Also known as Kheer doi or

There is some ingrained chemistry between Bengalis and ‘Mishti’ (sweets) that “age cannot wither nor custom stale…” (with due apology

In November 2019, the Chennai-based Geographical Indications Registry (GIR) announced that Bengal was to retain the Geographical Indications (GI) status

We are indeed living in very difficult times as prices of essential items like edible oil and pulses have shot

Barisal is a major city of Bangladesh on the banks of Kirtankhola river. It is one of the oldest municipalities

Rural cooking videos have picked up in recent years and the familiar frame of frail, aged women seated in their

Spurious or artificial ghee can kill. We start with the bad news so that we can give you the good

Ranjini Guha is an academician and passionate food blogger Rum Balls have been pure intoxication over years. Gooey, chocolaty, boozy Rum

When Bengal braces romantic Kalbaishakhis or Norwesters in summer and pre monsoon, the thunderstorms bring along with them the fun

In around 1820’s, an ambitious Moira (sweetmeat maker) named Ramchandra Das from Debrajhat village in Burdwan-Khandagoshi arrived in Calcutta, then

Nakamuraya’s curry is a popular Japanese dish, identical to the quintessential Murgir Patla Jhol of Bengal Bengal and Japan have always

The life of a honey collector is not an easy one, particularly for those in the Sundarbans. The reason is

To put it blandly, food and Bengal, or food and the Bengali, have always shared a special relationship. The popular

While the world of Bengali sweets is expansive, there are few that have attained ‘cult’ status not only among Bengalis,

“You think Rs 37 would buy the three of us dinner at Blue Fox?” asks Lalmohan Ganguli alias Jatayu in

Kolkata’s famous Egg and chicken rolls have literally conquered the world. It has that wow factor that even a global

Well, contrary to the usual Awadhi and Hyderabadi biriyani, Kolkata Biriyani has its very own recipe and style of cooking.

Shushmita Banerjee is a teacher and a foodie. She loves turning her kitchen into a creative hub with freshly plucked

Ranjini Guha is an Associate Professor in History with research interests in Food History. She is author of the upcoming

Mixed fruits jams are probably the next best thing to having the actual fruits themselves, particularly if they are made

The office para of Kolkata, that quintessential hub of chaos, where hundreds of feet tread every day in search of

Ranjini Guha is an Associate Professor in History with research interests in Food History. She is author of the upcoming

Palash Ghosh is the last of the Mohicans who continues to guard the secret recipe of world famous Bengal’s Bandel

As evening descends the skyline of Kolkata turns resplendent. The Hooghly River meanders slowly and shimmers like molten gold as

Call it a Bong food connection of a Thai woman or Bong-Thai food connect, you have it all from Sirattiya

Modar/Palva, Pallo Machhi, Pulasa, Ulla Meen. Nope, not gibberish. All valid words, all describing that one object that any Bengali

People have been eating outside of the home for millennia, buying a quick snack from a street vendor or taking

Macche Bhaat e Bangali! Really? Well not always. Atleast the earliest cookbooks of Bengal have a different story to tell.

'Nolen gur'. The two words calculated to gladden the heart of any Bengali. Somewhat more prosaically translated into English as

The pandemic was not just about loss of jobs, deaths and migrant workers walking miles to return home. It was

COVID-19 has affected the entire globe in all ways. Amidst all the uncertainties and crisis, there have been a few

Lockdown, COVID 19 pandemic was not all about loss of jobs, deaths and migrant workers walking miles to return home.

Srabani Mukherjee, despite being a senior citizen, has an undaunted spirit of trying new delicacies and feeding people. During lockdown

Pratik Mondal of Aambera village of Bankura is an entrepreneur in his own rights, and so is 30-year-old Radhanath Mandy,

They are super busy, their deft hands packing kilos of that golden immunity booster that even Rigveda had mentioned as

Spinach Omlette: Spinach is full of iron and is a great veggie. Just toss it in your omlette batter and

Guptipara is a small ancient town, some 80 kilometers from Kolkata (Calcutta), on the Bandel-Katwa railway line. Guptipara sits beside

‘Posto’ (poppy seeds), a Bengali favourite around the world, remains untouched by modern culinary experiments. In Bengal, the white poppy

Bengalis are born foodies and they really know their food. An Indian map will certify that. Bengal is situated to

For those who have tasted the round and crunchy and juicy Roshokodombo know exactly why this particular sweet of Bengal

Author, columnist and food critic Vir Sanghvi recently wrote, “…..Almost anything of consequence that has happened to Indian food in

Those sweet, sugary white strands with the perfectly geometrical round brown balls dashed into it --- one of the most

The date was May 7, 1911. Rabindranath Tagore’s 50th birthday. The large Thakur family at Jorasanko decided to celebrate the

Every Sunday, a standard Bengali household kitchen sends a whiff of that spicy aroma, one would die for --- Bangali

Bikrampuri Korma Kolkata residents Subhajit Bhattacharyya and Amit Ghosh Dastidar have been friends and business partners for nearly two decades. For

The drizzles have set in and so has the Hilsa catch. Though in last few weeks the price of 1kg

When it comes to sweet delicacies, none can beat Bengalis. However, in the recent past with introduction of many North

Are you missing Bengal’s favourite Phoolkopir Shingara? Or even the Maacher or Fish Shingaras on a monsoon afternoon? Well, this

If you have been lately missing the  innocuous, small, unassuming, crispy hollow ball of fried dough, filled with a spicy

When sleep is sacrificed in favour of scriptures and storytelling, while churning out artistic Nakshi pithes, the immortal verse of

More than three months! As most of the people are still stuck at home, every other person is seen indulging

Bengal’s love for sweets reaches epical proportions even in times of COVID-19. And why not? If you can infuse a

It all started in 1905, when Lord Curzon divided Bengal. This was the time when Ahmed Hussain, a descendent of

Come every Ramadan, Kolkata’s Zakaria Street turns into a foodie’s paradise. Situated near Mahatma Gandhi Road in Kolkata, this commercial

In days of minimal raw materials available for cooking food, probably many Bengali households are doing good during Lockdown days,

Have you heard of a strangely named dish called begun-puri? You must have heard of begun pora, that many Bengali

Jalpaiguri’s ‘Lalmohan’ sweets have been a gourmet delight for the people of North Bengal since long. Phoolbari of Jalpaiguri was

It is often said Bengalis are born with a sweet tooth. No sweet desserts of any country are as varied

Tucked in a by-lane of Kidderpore, Young Bengal Hotel’s rust-red door leads to modest interiors. A non-frill, table and bench

British chef Angus Denoon fell in love with jhalmuri, the favourite snack of Kolkata while shooting a film about the

Food adulteration has been a constant cause for the rising cancer cases in India. Over the last decade the country

The smoky, dull skyline of Kolkata turns into a riot of colours as dusk descends. Children shrieking and playing in

Nothing can inspire a Bengali soul more than a bite on their favourite sweets or tasting that hot koraishutir kochuri

He loves watching butterflies and birds sitting for hours. That’s how legendary cricketer Arun Lal meditates. In an exclusive rendezvous

For the rest of the world, rice might be just a staple grain for consumption. But for Bengalis, it is

During the late 1800s, passengers took the East Bengal Express connecting urban Calcutta with Goalondo, from where people opted for

Mihidana, the delectable sweet, is synonymous with its place of origin Burdwan. Described as the micro-cousin of the traditional Boondi,

Of all the delectable street food items Calcutta is renowned for, shingara (do not mix it with North Indian samosa)

Having a stuffed turkey meal on Christmas is an age-old tradition. It became popular in Britain in 1950s. It is

It is often said the British left India, but they left behind their legacy among the Anglo-Indian community residing in

Kolkata is often called the street-food capital of the country. First-timers who are coaxed to savor the variety of road-side

The century-old sherbet joint Paramount has witnessed many a storm, from surging prices and customer base complaining at times of

GB was at Aahare Bangla, the mega food event held every year in Kolkata. Watch this vibrant food video to

The European country of Portugal and Bandel, the beautiful town of Bengal, may be separated by continents, but are united

Author Leela Majumdar was a great cook and the way she weaved stories with food has been a great favourite

Durga Puja is not just about festival and festivities, it is also about Pet Pujo, better to say gastronomical delights.

Well, this is no fight over fishes. But battle of spices! With the pattering raindrops, Hilsa catch in Bengal goes

Arpita Chanda is a passionate foodie and an explorer. She loves walking down the streets of Kolkata, documenting life, light,

Burma, Myanmar, has always had a special place in every Bengali's heart, thanks to the connections with Netaji Subhash Chandra

Instead of having cold and stale food from roadside stalls while pandal hopping, city pujo revelers will get a chance

If you are travelling on trains this pujo, get set to enjoy a new and special menu. IRCTC has directed

Want some Shangong, Pakchoy and Cuptai? Well, Chinese gourmet is not just about Hakka noodles or Fried rice!Ask any Chinese

Lenin’s Marxist Bolsheviks took control of Russia’s imperial capital in October, however, merely one hundred years later, the USSR is

The West Bengal Livestock Development Corporation (WBLSDC) are setting up Kaviar outlets to offer exotic dishes like gondhoraj rabbit, duck

Come winter and Kolkata turns into a gastronomical paradise. For foodies fond of Mughlai delicacies, this is the time to

Oriental cuisine has always been a favourite of the people of Kolkata and Korean food is gradually making inroads into

Bengal government indeed turns Goddess Annapurna, by providing low cost healthy meals to its citizens from various outlets across Kolkata.

It’s almost a kind of shock when we get to hear South Indian cuisine is at its best version when

We have been exposed to yummy dishes of turkey, quail and rabbit. Now it’s the turn for duck! And needless

DEBANJANA SAHA AND ANITESH CHAKRABORTY Doesn’t Mughlai food always ring a bell of different types of meat? It is a perception

Kolkata has a special bond with its piping hot kochuris and rajbhogs. It is almost like a foodie’s love story

Two inches by five inches --- well that’s not the size of a miniature book, but that of a hot

Shey prothom prem amar Nilanjana… How about enjoying a steaming cuppa at Nachiketa’s tea shop while listening to this Nachiketa

This pujo if you are planning to be swayed by a sea of humanity that will surely take over the

Times are changing, the city is accelerating its pace and its inhabitants are now open to constant innovation. The city

The festive spirit of the New Year when celebrated through gastronomic delights, brings in a perfect beginning to the days

What does dhop mean in Bengali? Well, it means ‘white lies.’ But imagine gorging on lies! Can dhop be eaten

“Where the spirit does not work with the hand, there is no art”

Biryanishk by The Biryani Company is driven by the indomitable passion for biryani. Regal biryanis are crafted exclusively for the

No one could put them down, because they had their mothers who inspired them to do something different. Sip n

We often read about influences of various world cultures on Bengal's indigenous dishes. Since our land had always been the

Imagine getting a sumptuous fish meal at just Rs 10/20 and that too fresh, almost home-cooked! Well, these are the

Kolkata will be getting a new fish destination at Bhuribhoj at Nalban soon where you will get fish dishes at

In the middle of the glitz and glamour of Kolkata, lies a quaint old-world café at 69B Surya Sen Street,

Kolkata will be getting a new fish destination at Bhuribhoj at Nalban soon where you will get fish dishes at

If you wish to dip into a warm bowl of lamb shorba or some flavoured Yakhni Pulao, then you no

Exclusively dedicated to Greek cuisine, a new café opens doors in Kolkata. Located on Sarat Bose Road opposite to Sishumangal

For all the cricket enthusiasts of Kolkata, and yes, there are hundreds, here is a chance to visit the first

If the five-point crossing of Shyambazar is a vintage locale of Kolkata, then Golbarir Kosha Mangsho at a joint close

Bengalis are known for their telebhaja (deep fried) savouries and it is by their sheer dint of merit, they are

The queue infront of Peter Cat never ends. Even on weekdays, food lovers do not mind waiting for hours on

Eau Chew is one of the oldest Chinese restaurants of Kolkata, which is still in function. It is approximately 96

From spiritual leader Sri Ramkrishna Paramhansa to late Prime Minister Atal Behari Vajpayee to even West Bengal CM Mamata Banerjee,

Did you know Bengal’s favourite Mishti Doi originated in Bulgaria! Well, do not raise your brows. Tracing the sweet trail

Bengal’s lifeline has always revolved around two passions --- movies and sweets. And when the twain meet, the joy is

Street food in Kolkata is like religion, so much so, that we can go for ages singing sentimental paeans on

Well, it is indeed a sad day for food connoisseurs of Bengal and those sweet-toothed foodies across the world, who

When you speak of Bengali sweets, you primarily speak of Misti Doi as it is a hot favourite with sweet

Well, it is indeed a sad day for food connoisseurs of Bengal and those sweet-toothed foodies across the world, who

What is so special about Rajendra Phuchka stall of Dhakuria? Well, it has won the Khaibar Pass Award and has

One of the most famous street food in Dhaka, Bangladesh is Dhakai Paratha. Even a few decades back, Dhakai Paratha

When Rabindranath Tagore turned 50, his friends and family at Joransanko Thakurbari, celebrated it in a big way. Hemendrakumar Tagore’s

Three tea addicts from different parts of Bengal have come together to set up a dream tea bar and boutique

In today’s era of glamorous cafeterias, the cabin nostalgia has still not perished. The cabin restaurants which date back to

The usual Bengali household swears by mutton. But how did the mutton recipe come on the plates of Bengalis? According

Last year, Bengal had received the GI tag as the first Rosogolla maker after a tough tiff and fight with

Khichdi was declared as India’s superfood and promoted as ‘Brand India food,’ a few years ago. But among all the

Be it Chinese, Japanese or Tibetan, Kolkata has always been open and shown a lot of enthusiasm when it comes

While talking about Kolkata street food, Ghugni is one lip smacking delicacy you can never afford to miss. The Ghugni

Imagine a firangi on the streets of London deftly whipping up your favourite Jhaalmuri! A closer look relates his story

Sip N Bite is a café with a difference. Tucked away within the handicraft boutique ‘Motherland’, near Charu Chandra College

Kolkata’s passion for street food is undying. Despite the ever-increasing boutique restaurants and theme cafés in every corner, local shacks

The Mughals, during the 400 years of reign, offered a diverse range of literary, architectural, cultural and various culinary delights

Many a times we remain oblivious to the innumerable gems hidden in our city until it comes to the limelight

If you wish to cool yourself from within this summer and keep your stomach healthy and happy, then try out

They often say that Kolkata is the most pocket-friendly city. This City of Joy offers everything at highly affordable prices

After the comforting chilly seasons of winter, the summer time has finally arrived to squeeze the life out of us.

Taki cuisine has always stood out from the rest, not just because of its Jessore influence, but also because of

Phulbari is a small village located just beside Siliguri which has undergone a lot of change over the years. It

Thakurbarir heshel or the kitchen of Jorasanko Thakurbari was no ordinary place. There were many residents of this famous house

We thought that it would be good to showcase how Bengal, from ancient and medieval times and Kolkata of modern

Alokeparna Ghosh is a food writer and a non-profit consultant Honestly, I am not a summer-friendly person at all. I avoid

Arpita Chanda is a food enthusiast who explores the lanes and by-lanes of Bengal tracing the history of food shops

Bengalis have a bond with rice that cannot be fathomed. There is hardly any Bengali household where rice is not

Arpita is an explorer of the past and loves travelling through the historical tracts of Kolkata to discover hidden gems.

Wish to try a hand at Nakshipithe? Try out the following recipe: INGREDIENTS • Ground short-grained rice • Banana leaf • Oil • Date palm thorns

Here is some sweet first to the New Year! If you mix the extravagance of rosogolla with that of a

A certain news had hit the headlines last week and raised quite a flutter! That of the iconic Jewish bakery

Christmas is incomplete without an apple pie on the table. It truly is a comfort food for many.  The principle

Christmas Plum Pudding is the perfect way to end your Christmas meal. The origin of this dessert lies in medieval

Christmas season surrounds us with an air of festivities and irresistible excitement. In every part of the world, people gear

Je radhe, shey chul-o badhe (the woman who cooks, also knows how to make her hair look good)… in other

Momos have become an integral part of Kolkata’s street food. Food lovers simply love the concept of these soft, juicy

Krishnanagar is not just about dolls, it is also about Sarpuria and Sarvaja. And when it comes to sweets, nothing

Opaar Bangla always carried a whiff of nostalgia for all families whose forefathers had to leave their motherland as refugees.

Plain, Cheese, Rava!! Yes, we are talking about dosa! Apart from offering large and irresistible varieties of dosa, there is

Poush Parbon has been an intrinsic tradition of Bengal. One of the major reasons to embrace winter is this festival.

If you thought Bengal’s rosogolla only has a world-famous tag, you are wrong! After all, sweets have always been an

Pritha Sen is not just a celebrated food historian and journalist from Kolkata, she has been instrumental in bringing Bengali

Satyajit Ray’s Apur Sansar was a classic per se that brought out every emotion of Bibhutibhushan Bandopadhyay’s classic novel. But

The minute one speaks of Noakhali, images that float before us are those of riot-hit areas, ravaged by bloodshed, rape

When Bengal’s all-time favourite Hilsa or Ilish Maach is served in royal style befitting a queen with members of some

The State Government recently took up an initiative to make the mouth-watering street food of Bengal more hygienic for tourists.

Loitte fish also known as Bombay duck fish is apparently an unassuming fish to most Bengalis, thanks to the queens,

Bengal is known for its sweet tooth and the state government has taken different innovativemeasures to encourage food tourism in

Mango is a quintessential part of Bengal, from the first flowers that come in Spring to the final mangoes ripening

With the monsoon in full swing, Kolkata is drenched in love, poetry and rains. Khichdi is a soul food for

Prime Minister of India, Indira Gandhi, known for ruling the nation on and off with an iron hand and often

Ramazan is the ninth month on the Islamic calendar and is considered to be the most sacred as the Holy

Taki cuisine has always stood out from the rest, not just because of its Jessore influence, but also because of

I was shocked when Lokman Molla referred to a paddy as Dui Satin (two wives of a polygamous man). Lokman

The otherwise quiet lanes of Kustia Road in central Calcutta burst into a flurry of activities on Chaand Raat, the

During the holy month of Ramadan, Kolkata has a new look, just like it has during Durga Puja. Specially Central

Golbarir Mangsho of Kolkata is always synonymous to that quintessential Bengali Sunday lunch. But with news reports around the dead

There was a time when Bengal or Kolkata’s sweets were completely indigenous and linked to the products that were produced

Bengalis are foodie by heart and maybe due to this fact we are called “Bhojon Roshik Bangali.” Every Bengali home

This is indeed a Bangali mishti with a difference. It looks like a pillow, is fluffy like one, but is

Patharchapri fair of Birbhum is famous for its Urs festival. And there is one family of Birbhum, who have a

Food is always a big part of our celebrations and festivals and sweets are a must in every Bengali household

It was born out of passion, when foodies Devashis Kuthari, Vikrant Dudhoria and Pooja Baid joined hands to enjoy the

A vegetable Aumbol or chutney called Barar aumbol or Sweet potato aumbol is cooked in Taki during winter season. Vegetables

SadaD alna or Jjalphoroner Dalna is Taki’s special dish.Green chilly or kanchalanka is known as Jhalor Morich in Taki, a

Every region has its specific signature cuisine that becomes important for a particular region, because of the increase of tourists

Here is recipe of Chicken Kasha from Supriya Devi’s cook book. It is said she was not just a great

For those who are used to savouring pancakes, here is some Bangla version to it. The Nabanno festival is here

The minute someone takes the name of Shaktigarh in East Burdwan, one remembers Lyangcha! But how did this famous Bengali

Gur has always been a winter savory of Bengal, linked to the tastes of generations of Bengali who would die

If you thought Kaju Barfi is a North Indian sweet, then think twice. It was invented in East Midnapore and

Atrei Chatterjee and Urvashi Basu. Just imagine having some non-conventional meat at a Kolkata Food Festival! And that too exotic oriental

My first visit to a unique food carnival of Kolkata, Ahaare Bangla was indeed an exciting eye-opener! The venue at

Ahaare Bangla organized by the Animal Husbandry Department of Bengal has a new surprise this year! Coloured crabs. These are

Winter is all about savouring food and tasting dishes in Bengal. And when it comes to sweets, Bengal scores above

Well, when Bengal was reeling under the impact of GI tag and rosogolla craze, there was this rice from Bengal

• Why do you feel ‘gourmet food’ in a home delivery or takeaway format will do great in Kolkata? Kolkata lacked

Radioactive zone in Jadavpur? And sandwiches are being polished off the rack in the blink of an eye! If you

When all is busy celebrating Bengal’s rosogolla winning the GI tag, two persons in Fulia were quietly leading a team

Jhalmuri-wallahs have dotted streets and lanes of Kolkata since time immemorial, precisely since World War II, when this tangy, hot

Rosogollar Columbus…. Baghbazaar er Nabin Das; that’s how the inventor of Bengal’s modern rosogolla was often glorified. But flipping through

Come December, and you will get a chance to buy fish from the state’s fishery department just with a touch

Jubilation and celebration continues across the state, as Bengal clenched the GI tag for Rosogolla. But what is GI and

Now that officially Rosogolla has been declared to be Bengal’s, food lovers would undoubtedly take to that sweet delicacy. But

In the 18th century, some important changes came in the food habits of Bengalis. A large number of sweets, both

Just imagine Bengal’s humble mussels and snails, popularly known as geri/gugli, that were used by our mothers and grandmothers, to

Those small pockets of steaming happiness as you gobble the ever hot and sizzling momos, standing at some bustling street

Spinach Omlette: Spinach is full of iron and is a great veggie. Just toss it in your omlette batter and

Isn’t Kali pujo all about meat? Even a decade back Pantha Boli or goat sacrifice was common. However, with time

With the football fever rocking the city, Bengali’s sweet tooth is not to be left far behind. And their food

With the low pressure reigning over Bengal and Orissa, the rains and cyclone bring to memory different khichudi dishes. That

It is a typical weekday morning at Bishnupur market. People move on busily and the entire place is buzzing with

With the monsoons officially leaving Bengal, markets are still flooded with the queen of fishes that any Bengali will die

Sweet dishes are an essential part of Lakshmi Puja bhog. On this day, special Gur Payesh is served to Goddess

Ingredients Shredded coconut: 3 cups.  Sugar: 1 cup Evaporated Milk: 2 cups. If using whole milk, reduce 4 cups to 2 Condensed Milk: 1/4

If you thought shingara was your para snacks, then change your perception. It happens to be one of the most

With the Hilsa catch going up in the last few days and prices low, every Bengali household must be savoring

It was March 27, 1994 when Sachin Ramesh Tendulkar pleaded with his captain and manager to let him open the

Isn’t it amazing that farmers in many parts of Bengal still cultivate 50 well-known traditional varieties of high-yielding paddy? Bahurupi,