How do we understand the knowledge required to make sweets? Ishita Dey’s book Sweet Excess discovers that it is an embodied knowledge, largely determined by caste- and class-realities.
This classic Bengali preparation transforms fish bones, head pieces, and fatty trimmings into a slow-cooked, flavourful, crisp-edged dish.
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…
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.
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.
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.
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, p…
As pro-vegetarian and vegan narratives gain gumption in India, a closer look at the ethical, environmental, and social realities of this dialogue.