Every Indian home has a range of dry snacks with long shelf life stored for anytime hunger. Mathri, namkeen, murukku, bhujia - the list is endless. Adding to this never-ending list is another ...

If there is one meat that non-vegetarians can simply never get enough of, it has to be chicken. The fact that it is so versatile is what makes it a preferred option among people. Be it in the form of ...

Food holds a special place in Bengali culture. While we do have our grand dishes, it is the simpler dishes that really steal the show. Not everyone has mastered Bengali cuisine, be it for lack of ...

Heat oil in a pan, add cumin seeds. When they begin to change colour, add ginger-garlic paste. Fry for few seconds. Add meat mince, red chilli powder, turmeric powder, garam masala powder, and salt.

Boreli fish has this peculiar smell, which can be easily subdued while cooking shukto by adding a bit of warm ghee. It also accentuates the flavours of the various vegetables and reduces the ...

Wash and soak the split Bengal gram for a few hours. Then pressure cook it with water, salt and turmeric powder until thoroughly cooked. Transfer to a kadai, add sugar to taste, and simmer until thick ...

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Bengalis have their unique way of preparing seasonal vegetables, especially during the winter months. Just like the fragrance of a new book, the East Bengali dishes from the winter kitchen can entice ...

A lover of all things fashion and Bollywood, Srijoni prides herself on being a liberal thinker and a creative soul. She is a graduate of English Journalism and has a total of 7 years of experience in ...

India is going to celebrate its 79th Independence Day this Friday, but the real-life saga of partition remains so real. While growing up, I heard stories from my grandma, originating from Dhaka, about ...

Jata came from Balasore to Calcutta when he was 14 to help his grandfather, who was a professional cook. Even his father used to cook at a boy’s hostel canteen in Balasore and his uncle had his own ...