A hilarious ode to the delightful pandemonium of Indian breakfast buffets, this piece captures the chaos, charm, and unspoken social dynamics that unfold between the dosa counter and paratha queue. Equal parts relatable and witty, it celebrates the art of over-serving, over-negotiating, and thoroughly enjoying the most chaotic meal of the day.
In a Kolkata tea shop, Tea Leaves, Water, and Milk simmer in a love triangle of strength, clarity, and frothy indulgence. Their tensions, confrontations, and realizations reveal that true harmony lies not in perfection but in balance. This whimsical chai story celebrates love, acceptance, and the art of blending.
The Goalondo Steamer Fowl Curry, born in late 19th-century Bengal on steamers from Calcutta to Dhaka, reflects history, travel, and rustic ingenuity. Cooked by boatmen with simple ingredients like mustard oil, red chilies, and country chicken, it remains a fiery, soulful dish—preserved in memories, literature, and select kitchens even today.
A childhood friendship introduced the author to Indo-Chinese cuisine, sparking a lifelong romance with food. From chicken soup and chilli chicken to college street food and global flavors, each phase of life was marked by meals and memories. Food became her love language, weaving friendships, romance, family, and evolving tastes together.
A journey through history, myth, and culture reveals honey as far more than sweetness—this golden gift embodies healing, divinity, tradition, and the timeless bond between nature, humanity, and the humble bee.
A nostalgic ode to India’s beloved mango season, culminating in the golden delight of Mango Kesari — a simple, soul-satisfying South Indian dessert that sweetly marks the King’s farewell.
For the British residing in 19th-century India, life often felt like an exile. They missed not just the comforts of home but also their familiar
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.
