Try your hand at yummy dry fry Mangaluru clams. Or attempt this delicious Bengali preparation of prawns with taro leaves.
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.
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?
Rediff readers share their food pics.
A few basic ingredients are all you need to make this traditional dish.
He might have been a vegetarian for life, but Prime Minister Manmohan Singh is willing to break his green code, just for a taste of the mouth watering Bengali delicacy Hilsa.
A mix of vegetarian and non-vegetarian delicacies were served at the lunch hosted by PM Modi in honour of visiting US President Barack Obama.
Reader Urmimala shares a traditional recipe of flat beans cooked in a tangy tamarind gravy.
Gujarati popular dish kela methi nu shaak, mouth-watering chicken chettinad from Tamil Nadu, Punjab's dal makhani and Bengali dish Potol Dorma will be served at a private dinner hosted by President Pranab Mukherjee for visiting foreign dignitaries on Monday.
Rediff reader Major Punjab Singh tells us how he found love.
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.
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