Bengali cuisine is known for its delicate balance of flavours, subtle use of spices, and a deep respect for fresh, seasonal ingredients.
With Sawan just around the corner, many households are planning meals without onion and garlic. If you're looking to refresh your festive menu, we've got you covered.
In a touching tribute on Father's Day, Professor Asim Kumar Mukherjee pens a touching tribute to the most amazing man he has ever known -- his father, Bimal Kumar Mukherjee.
The vegetarian section at a Bengali wedding is always lonely, but here are some popular Bengali veg dishes that can give mutton, prawns and fish, a run for their money.
Jackfruit is one of India's most versatile ingredients, moving effortlessly between savoury and sweet. Used both raw and ripe, Jackfruit finds a place in regional kitchens across the country in remarkably different forms.
Whether it's adding richness to festive desserts or lending silkiness to everyday meals, malai brings an unmistakable depth of flavour to a dish, lifting it into the realm of the scrumptious.
When the sun refuses to get kinder, heavy, stomach-weighing meals are the first thing to lose their appeal. Nothing is more charming in this garmi than bowls of chilled juicy produce. Greens with bright dressings instantly chase away the summer somnolence.
It took years and years to bump into a green banana and learn how to eat it.
Recipes that we learned from our Mothers are almost sacred for us, especially when we no longer have them with us anymore. Here are 14 wonderful Mummy recipes Our Mummies often don't write their recipes down but every time our Ammas make a particular dish, it's more spectacular than the last time they made it! Without doubt, right? We were fortunate to get a few of our Ammis to jot down how she made a certain oh-so-yummy preparation
Each of these photographs tells a powerful story through the universal language of food!
'My preparation for Shorshe Pomfret is a version of a traditional Bengali-style fish in mustard gravy. I used a medium-large pomfret and made a thin gravy out of it. It is best relished with hot steamed rice.'
Asha Bhosle, the legendary playback singer, had a lifelong passion for cooking, which she considered a stress reliever and a way to connect with loved ones.
Utilising banana leaves in cooking is a technique used for centuries across India and other parts of the world too
Ghanta Tarkari is a classic Odia dish prepared using a mix of seasonal vegetables, often cooked in large batches and shared with family and neighbours.
'Today's girls are freer than the earlier generation. They perform more freely.'
In a delightful culinary crossover celebrating Poila Baisakh (Bengali New Year), Kolkata Knight Riders' (KKR) cooking show 'Knight Bite' featured South African cricketers Quinton de Kock and Anrich Nortje alongside Indian star Manish Pandey for a special fusion cooking session.
All about India's favorite summer beverage/dessert indulgences.
TasteAtlas, the online global food guide, has just released its list of top stews. Many Indian dishes make it to this compilation.
As the sun sets in a riot of colours during the days of Ramzan, the call to prayer is heard and Indian streets are transformed into places of both faith and feasting.
Try your hand at yummy dry fry Mangaluru clams. Or attempt this delicious Bengali preparation of prawns with taro leaves.
From coastal rasois to hill homes, festive dishes are usually special to a family and so are the grand meals that families gather for and sit down to eat either on Christmas Eve or on Christmas Day.
Leafy greens are an essential part of Indian cooking, showing up in everyday meals as well as in unique regional specialities.
All of India gets ready for the mid-winter harvest festival, turning out laddoos, Pongal, Puran Poli and other endless delights.
Maamouls are classic Middle Eastern cookies that have a festive appeal even before you take a bite.
'The recipe is very simple with very few ingredients, but the end product is just amazing and mouthwatering. They are visually very attractive with their vibrant dark pink/red colour.'
In a rivalry born of pride and provocation, Bangladesh's one ball victory over Sri Lanka felt like more than just a win, it was a tale of heritage, heartbreak and the unshakable passion that makes the Naagin Derby cricket's most emotional stage.
Create a shrikhand using dragon fruit and enjoy the awesome results.
Bethica unusually uses brown poha and green bananas to make crispy vadas.
Nobel laureate economist Abhijit Banerjee has said the current situation in Bangladesh is unlikely to trigger a fresh round of exodus of minority Hindus into India. He believes that migration is primarily driven by social networks and economic opportunities rather than persecution. Banerjee, known for his work in poverty alleviation, further emphasized that India's overt preference for Hindu migrants from Bangladesh in the past has been a significant factor in their migration, rather than attacks on the community.
Where did the rasgulla originate from? Is the dish originally from Odisha or West Bengal?
This special biryani from north Kerala is known far and wide for its distinctive taste that comes from the use of a distinctive rice.
Rajbaris are a link to Bengal's rich past, of grand mansions, classical fine dining, and allow guests to be pretend zamindars for those few hours or days that they stay.
'We are Indians irrespective whether we are Punjabi, Gujarati, Bengali, Malayali or Tamilian.' 'I am the best example of this integration.'
A year after the RG Kar rape-murder Swarupa Dutt/Rediff look at the city where it happened, Kolkata -- its study in dichotomy, at once the self-proclaimed cultural capital of India as also a petri dish for a peculiar rage that breeds crimes against women.
Rediff readers share their food pics.
Chitrita Banerji's new book, Bengali Cooking, takes readers into the kitchens of West Bengal and Bangladesh through the changing seasons. And if it starts to rain, nothing matters more to the Bengali palate than the hilsa fish and the many ways it can be consumed.
Bite into these alu croquettes and experience the wee explosion of pickle and creaminess.
Spice up your home menus preparing a creamy prawn curry and Bengali-style potatoes.
