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.
Come August and the world's finest athletes from 206 countries will be out to prove their best at the Olympics.
This start-up connects diners with regional cuisines that restaurants do not serve.
It is in coal consumption that India most diverges from the rest of the world
Right in the midst of bustling Kolkata lies what might be the most prominent population of Britons in India.
