Beat the summer heat with these refreshing drinks and desserts! Enjoy a creamy Cantaloupe Pudding made with muskmelon and milk, a zesty Masala Soda with mint and spices, or a tangy Aam Panna—a traditional mango cooler. Easy to make and perfect for hot days, these treats are pure bliss!
Hilsa fish (Ilish) holds a deep cultural and culinary significance for Bengalis, especially during monsoons. Whether in West Bengal or Bangladesh, this prized fish is celebrated in traditions, festivals, and diverse recipes. Despite soaring prices, Bengalis indulge in their beloved Ilish, fueling a passionate culinary rivalry between the two Bengals.
Nigella Lawson’s Festive Chocolate Cookies are a simple and delicious treat for the holidays. The recipe includes soft butter, cocoa powder, and flour for the cookies, topped with a chocolate glaze and Christmas sprinkles. It’s an easy, festive treat that makes up to 24 cookies, perfect for gifting or sharing.
Tracing the trail of biryani, from Noor Jehan to Wajed Ali Shah, from Awadh to Kolkata and Hyderabad this is a saga of how Biryani came to arouse such strong passions and turned into a comfort food for all.
Tok Dal or raw mango dal is a staple diet durimg the summers. Sanchari, the artist presents the recipe with her beautiful illustrations.
Maundy Thursday is an important day in the Easter celebrations. Deepa Perumal shares a recipe that she makes on this day.
Sreejaya.B.Devi writes about her version of Keteleh mukhor pitha.
Debidutta says that the toughest of all pithas is the Arisa Pitha.
Ishwarya fondly remembers her father on Bhogi by cooking his specialty dish.
Maya, an amazing cook from UP, shares her Amma’s recipe of Bakheer/Rasiaav. for Sankranti.
