Aquib Ahmed·Aug 24Bengal Already Conquered the Global Restaurant Industry. It Never Got the Credit.Bangladeshi migrants built most of Britain’s curry house industry. The world still calls it Indian.
Rita·May 14The Ultimate Crispy Taro Garland Fritters — A Unique Culinary Art!Today, I’ve brought you a truly unique recipe: ‘Kochur Mala Bora’ (Taro Root Rings/Fritters)A response icon1A response icon1
InWriter’s CirclebyRachana Adhikary·May 12When You Get Tagged And Your Lunch Menu Gets Sorted.Aaj ki ranna hoyeche ? ( What is there for lunch today?)A response icon5A response icon5
Althaf Husain IA·Apr 25The Night My Mother Cooked My Favorite Dish — Two Years After She DiedThe Smell at 2:47 AM
Suraj Deep Jaiswara·Dec 27, 2025From Lady Canning to Ledikeni: A bite of colonial sweet.Kolkata has always had a complicated relationship with sweetness.
understudy·Jun 20, 2025An Ode to Rice — Bengali Heirloom VarietiesOn the best rice in the world, our rice.A response icon2A response icon2
Paulami Das·May 26, 2025Aloo Posto and Me: A Love Story Written in Mustard Oil and Poppy SeedsAdobe stockA response icon1A response icon1
InThe DiaristbySai Dutt·Feb 9, 2024Ordering The Same Every Curry Night? Indian Cuisine Has Much More to OfferA historical perspective of thrifty Bengali cuisineA response icon2A response icon2
Drishya·Oct 28, 2023On the Streets of North Kolkata, A Food Trail going back Two Hundred Years in TimeFrom legendary sweets to centuries-old snacks shops, a writer maps out North Kolkata’s historic culinary landscape.
Rhea Arora·Aug 13, 2020This Is Not Fusion — Bengali-French Cuisine Has A New Home In MumbaiMy affair with mustard first stirred up in didar rannaghor, my grandmother’s kitchen. The steam emanating from her concoction of loochi…
