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Durga Puja: Why Bengal feasts while the rest of the country fasts
The elaborate spread that marks the festival is a vestige of a primitive, even...
Paanch Phoron: The Seduction of Five Little Seeds
How, why and when did the celebrated five-spice mix enter the cuisine of the...
The story of the Pak-Rajeshwar, India’s first printed cookbook
Published in 1831 by Mehtab Chand, the maharaja of Burdwan, in Bengal, the cookbook...
The dark past of the Begun Bhaja
Fried brinjal is as much as part of Bengal as Tagore, but, once upon...
For the love of food: A grave danger stalks the kasundi
Who invented kasundi? Bengal, right? Right? In an age of patents and GIs, it...
