Bengal - The Locavore

7 min

From the Fields

Bringing Bengal’s Cherished Winter Jaggery to the World

Throvnica Chandrasekar

It’s in the peak of winter that the sap of the date palm trees is sweetest. Sharing their own memories of eating nolen gur in winter, the co-founders of Earth Story Farms talk to Throvnica Chandrasekar about making date palm jaggery, and its skilled makers.

0 min

Main Course

Biye Bari Shukto

Sienna Cafe

Sienna cafe shares their recipe for a staple ‘bitters’ dish in Bengali cuisine. Traditionally eaten at the start of a meal, this biye bari shukto is nourshing and fragrant, with soft flavours that whet your appetite.

4 min

Producers

Earth Story Farms: Bengal’s Native Flavours

The Locavore Team

Based in the Segunsara village, around 200 kilometres from Kolkata, Earth Story Farms aims to bring urban consumers back to the traditional and earthy flavours of Bengal.

0 min

Main Course

Mourola Maach er Tok Jhal

Dolon Dutta Chowdhury

Dolon Dutta Chowdhury shares her mother’s version of Mourola Maach er Tok Jhal, her take on the traditional Bengali Tok – a light sweet-and-sour dish served towards the end of a Bengali meal.

9 min

Food Memories

‘Being a father transformed my relationship to food and cooking’

The Locavore Team

Moving across continents makes everyday practices such as cooking and feeding much more self-conscious, Krishnendu Ray tells us. A renowned food studies scholar, Ray talks to us about his changed perception of cooking, parenting, and his Didu’s jaggery-sweetened moorki.