A fragrant, spiced yoghurt-cashew curry is the place for fillets of rohu.
Bite into these alu croquettes and experience the wee explosion of pickle and creaminess.
Bethica unusually uses brown poha and green bananas to make crispy vadas.
A favourite among Bengalis, Mutton Rezala has its roots in Mughlai cuisine.
A sister or cousin of paniyarams, these are akin to large pan-fried idlis but are dosas. And utilise millets.
There's room for all kinds on OTT this week, as Sukanya Verma tells us.
This Muri Ghonto recipe has its origins in former East Bengal, present-day Bangladesh.
A canteen owner at a theatre screening the movie Pushpa 2: The Rule in Madhya Pradesh's Gwalior allegedly bit the ear of a man over a dispute on settling the snacks bill, the police said.
'The BJP lacks a credible mass leader who matches Mamata Banerjee's popularity.' 'Given the division of votes among Opposition parties, the West Bengal government's dole-giving strategy, and the consolidation of the poor, significant sections of scheduled caste groups and Muslim minorities behind the ruling party, it will be difficult to dislodge the Trinamool from power.'
'Shreya (Ghoshal) ma'am said she hasn't heard a voice like mine before, and added that even in the future, there won't be another voice like mine.'
An encyclopedia to the best Durga Pujo eating.
The Storyteller has a lot to like and admire about it, observes Mayur Sanap.
'Three hotels with exceptional food left me hankering to go back to feast at their tables,' says Rahul Jacob.
Phirni can taste astoundingly good with nutritious black rice.
Explore ingredients that you may have never thought to use or need to use better.
Fort Kochi's charm lies in its oldness. Put on that cap, lace up your sneakers and those 10,000 steps are easy-peasy!
Why opt for processed rava when you have a healthy, diabetic and heart-friendly recipe onn hand?
What some of our politicians were up to on Friday, October 18, 2024.
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.
With hilsa prices soaring, when you do cook it you need the finest recipe.
The Kumars, like everyone else in Mumbai, are celebrating Ganesh Utsav with dance, excitement, food and of course, prayer.
Netflix has announced a thrilling line-up for 2025.
Panta Bhaat, which is eaten every morning for breakfast, seems to be taking over the world!
Sandesh, Rajbhog, Rosogulla and Chamcham have been revamped to keep up with people's adventurous palates.
'Had anyone asked me if I was Aamir Khan, I would have admitted to it.' Senior movie journalist Roshmila Bhattacharya flips through the pages of her many interactions with Aamir Khan, who turned 60 on March 14.
A poignant political play, needed for today's times, is being staged in Mumbai.
These foodies will take you on a memorable gastronomical journey across Kerala.
'The present generation, either due to historical amnesia or political propaganda, has been fed a narrative that paints India as an adversary rather than an ally.'
Chiranjeevi has a special guest... Tabu turns into a bride... Amy holidays in Budapest...
Prawns cooked inside a tender coconut is a favourite among Bengalis.
Hereditary genes you know... Bengalis have good hair, says model Somana Chakraborty who left Kolkata in 2005 and has ever since become a Mumbai girl.
Ramoji Rao's rise to become the founder of Eenadu, the largest circulated Telugu daily, and a tycoon, from humble beginnings is legendary.
Raakhee, who turns 77 on August 15, remains an enigma wrapped in a riddle. Dinesh Raheja remembers Raakhee telling him how she loves the rains and how she would drive down to Tulsi Lake in the 1970s and float paper boats in the water. He would like to imagine that Raakhee still does that at her farmhouse.
Readers share their food pics. You can share yours too!
Readers share their foodgasm moments.
