Madhushree as a judge gets covered in my Kolkata
Lau er Shukto recipe of Madhushree and Anindya at My Kolkata
Winter Special PathiShapta from Madhushree and Anindya gets featured in My Kolkata
The Flagship Progressive South Indian restaurant of ITC Hotels is now in Kolkata. Anindya S Basu writes a review for the same.
With partition amongst many things that was lost, sweets of undivided Bengal was one of them. Madhushree and Anindya spoke to Mallika Basu for this beautiful write up.
Even if the Mango season is over we cannot get over it and here Madshushree with other chefs shares some tips on how to keep the feel good feeling of mango alive for some more days.
This is the city of Rasogolla. In this write up in CondeNast Traveller, Anindya Sundar Basu identifies some of his best Rasogolla places in Kolkata.
Anindya Sundar basu speaks about his favourite Phuchka joints in Kolkata. Its not Golgappa, Panipuri or dahi batashe – its Kolkata Phuchka and the layers of it. Arundhati Ail writes.
Anindya Sundar Basu speaks on his favourite Biryani from Kolkata. This is a wonderful article written by Arundhati Ail and some evergreen names come up as always.
Dharitri Ganguly writes about various artisanal cheeses across India and Madhushree and Anindya speaks on various aspects of Bandel Cheese
Madhushree speaks about how Ranga Alur Roshopuli was a family tradition and got passed on to to her from her morther in law
Anindya and Madhushree speak on frood photography and some tips on the style in Times of India. This article got published in various cities including Pune, Ahmedabad, Kolkata and others
Anindya Sundar Basu shares his recipe of Khichuri with Lonely Planet India where Anubhuti Krishna writes about three monsoon recipes across India.
Shukto is one of the most popular dishes of Bengali Cuisine. In this wonderful piece Priyadarshini Chatterjee explores many faces of Shukto and Madhushree Basu Roy shares her family recipe of Kolmi shaker bora diye Shukto
As a food writer and content creator life is always tough when you lose taste and smell . Here is Anindya’s experience as told to Debolina Sen on his journey as a covid survivor
Peels are not always meant to be thrown away. Here is a beautiful write up by Nikhita Venugopal where Madhushree speaks about her experiences in the kitchen and Bengali cuisine and the use of peels
Suman Mahfuz Quazi writes an interesting piece on Zero waste and sustainable Bengali eating. Anindya speaks on some nuances of Bengali food and how we manage no waste.
Anindya speaks aboutr Poila baishakh food in calcutta Times
Shrishti Dasgupta writes this article on pickled vegetables and Madhushree Basu Roy speaks on the family recipe of Pickled vegetables
Food writer Anubhuti Krishna writes about Patishapta and other Sankranti details and we speak about our recipe of Patishapta nad
Anindya Sundar Basu speaks on Makar Sankranti celebration and Pithe and Puli for this day.
Madhushree and Anindya on Food styling in Kolkata written by Debasmita Chakraborty
Anindya and Madhushree get quoted in Roundglass Thali for this wonderful piece by Swati Tarafdar on Bitter in Bengali Cuisine
Anindya gets featured amongst top 50 travel bloggers in twitter
Madhushree spoke about use and importance of Ghee in food in this article by Srishti Dasgupta
Anindya speaks about Projapoti Biscuit in Kolkata in this beautiful piece by Anubhuti Krishna
Madhushree gets quoted in this piece on Durga Puja and its food by Ruth D Souza Prabhu
Quick bengali recipes by Tweak India where our Maacher Kochuri gets featured
When authenticity of food gets discussed and dissected by Tanushree Bhomik in the this article. Quoted in The Hindu for the same
We have been doing our weekend kitchen for sometime now and this weekend it gets covered by the leading Bengali daily – Bartaman on their saturday special section Chotushporni
Prittle Prattle covers the journey of Pikturenama and the way it has shaped up.
The Bengal Story shares our weekend kitchen as one of the positives during the Pandemic
What is Chinese India food for Anindya Sundar Basu ? Got quoted for my love for India Chinese food and and Joanna Lobo writes a wonderful piece
Sudipto De captures our journey in The New Indian Express from the corporate life, ex restaurateur to creating content for food and travel
During Pandemic some of the home chefs had started delivering food fron their kitchen . Madhushree gets featured as one of the home chefs
For the 5th Consecutive year , Pikturenama gets featured in Indian DIrectory of Top Blogs
Madhushree gets quoted in Economic Times for zero waste