Mahalaya, though essentially about the goddess, wasn't religious for us. And it isn't for most Bengalis. Mahalaya is an emotion. It's gooseflesh for a memory. A welling up of happy tears. A celebration of what is to come.
Explore ingredients that you may have never thought to use or need to use better.
Get transported to Bengal with this simple, yum meal.
Here's your opportunity to sample ilish dishes from the royal homes of Bengal, says Avishek Rakshit.
'While we conversed in Marathi, she would always make it a point to ask me in English, "Are you okay? Have you eaten?"' 'I sorely miss that care and concern.'
VJ turned chef and author Maria Goretti talks about how she got interested in food.
'More and more young chefs, instead of inventing new things, are exploring more deeply inside India,' Indian Accent's Manish Mehrotra tells Rahul Jacob.
Celebrated chef Gaggan Anand answered readers' queries on June 9. For those who missed the live chat, here is the unedited chat transcript.
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