Bengali cuisine is known for its delicate balance of flavours, subtle use of spices, and a deep respect for fresh, seasonal ingredients.
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.
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
The Bengalis have their own special variety of spicy-sweet tomato chutney usually had at the end of a meal.
The use of freshly-made mango pickle makes all the difference to this recipe for a yum paneer starter.
Subhash Jana, executive chef at Swissotel Kolkata shares two traditional Bengali recipes.
'We are Indians irrespective whether we are Punjabi, Gujarati, Bengali, Malayali or Tamilian.' 'I am the best example of this integration.'
Chef Ananya Banerjee shares her special recipe for rajgira puri with potato and red pumpkin sabji.
It is comfort food that's perfect for wet, cosy day indoors.
An encyclopedia to the best Durga Pujo eating.
The fast-growing, high-margin branded spices business is turning out to be an interesting growth opportunity, which to an extent was reflected in the Sunrise-ITC deal, with multiple parties from PE to strategic players joining the fray.
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 tomato selling at Rs 120 to Rs 160 per kilo, these desi curries will be your saviours.
Aseem Chhabra watched some great films and some huge disappointments in 2021.
Mini Ribeiro gets top chefs to share the best chutney recipes.
Trekking is a truly transformative experience. Let me tell you why.
Every aspect of Navratri is associated with delectable dishes that are relished across the country during these divine nine days -- from lip-smacking savouries to wholesome sweets.
Having made your point and got bail, it might be useful to reflect and reinvent your brand of journalism that am sure would still be unique, advises Sanjeev Nayyar.
Satvik food is de rigueur this time of the year in most Western and Northern Indian homes, say chefs and food historians Arundhuti Dasgupta and Shally Seth Mohile.
20 years ago this week, India and Australia played one of the greatest Test matches in cricket history. Sreehari Nair relives the sound and the fury of that unforgettable game at the Eden Gardens.
Do we really need to wait for a special day to be reminded of our country's rich heritage and culture, asks author and management guru Virender Kapoor.
The IPL has the potential to make cricketers among the best paid athletes in the world if you look at what they will earn per hour.change that.
From Dudhwa to Veppathur and Havelock Island, the Indian tourism market is booming like never before.
The Kabuliwalas of Kolkata, traditional moneylenders, have seen their numbers shrink.
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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