Holi, the festival of colors, holds a special place in Munmun’s heart, not just for the vibrant hues but for the delectable ...

It was Chef Sukanya Ghosh’s thamma, or paternal grandmother, who lovingly taught her the intricate nuances of Bengali cuisine. Sukanya, now a Senior Sous Chef at ITC Royal Bengal, is someone who finds ...

Whether you are sipping on a chilled glass of mango cooler or savouring the rich flavours of fish roe in a sour gravy, these recipes promise to transport you to the heart of Bengali cuisine.

A list of the best Bengali non-vegetarian dishes can’t have a better start. Packed with rich spices and juicy mutton, this dish has thicker gravy compared to other curries. Made with a melange of ...

Bengali cinema has always been known for its artistic excellence and talented actresses who bring beauty and grace to the screen. These actresses have not only won hearts with their performances but ...

In Bengal and Odisha, this technique is known as phoron, but unlike anywhere else in the country, these two communities and cuisines, especially Bengali, use not spices but a five-seed mix called ...

Her off the cuff menu offers Nolen-gur-er-payesh, a rice pudding made with jaggery, and Alu-r-Dal, a potato stew that is a famous recipe ... hot luchi and labra is a quintessential Bengali dish.

Barua's cooking style is a fusion of his Bengali heritage, Midwest upbringing and global culinary experiences. Barua is passionate about showcasing the often-overlooked gems of the Columbus food scene ...

Dry roast moong dal in a pan on low flame until golden and aromatic. Wash and soak in water for 10 minutes. Wash gobindobhog rice and soak for 15 minutes. In a large pan, heat 1 tbsp ghee and temper ...

“I am happy to share some of the recipes that we prepare at Ilish during the winter season of Poush and Magh according to the Bengali calender. These recipes come from my family and are simple and ...