GMR Aerocity Delhi showcases how Pikturenama emphasizes the essential role of Bhoger Khichuri in Bengali Puja
Media Mentions
My Kolkata features how Pikturenama is ready to deliver the taste of Kolkata in Bengaluru this festive season
Experience the flavors of Kolkata in Bangalore with Pikturenama’s ‘Calcutta Calling’ pop-up at La Utsav Restaurant, Grand Mercure Bengaluru.
Conde Nast Traveller featues how Pikturenama introduces Kolkata’s culinary delights in Bengaluru during Pujo
Pikturenama’s founders, Anindya and Madhushree Basu, introduce Kolkata’s culinary delights in Bengaluru during Pujo season at La Utsav Restaurant.
The Better India features how Kolkata Classics is documenting the Heritage Eateries of Kolkata
Kolkata Classics not only highlight the culinary delights but also delve into the stories that accompany them.
Kolkata Classics gets featured by My Kolkata
Kolkata Classics not only focus on showcasing the cuisine but also the narratives intertwined with it.
The Bengali food Festival at the Grand Mercure Gopalan Mall, Bengaluru gets featured by Indulge – The New Indian Express
Indulge in the culinary delights of the Bengali Food Festival at Grand Mercure Gopalan Mall, Bengaluru, as featured by The New Indian Express. Explore the flavors of Bengal in this exclusive coverage!
Travel and Leisure Features how home chefs are bringing Traditional Bengali Dishes for Durga puja
Discover the flavors of Durga Puja as home chefs showcase Traditional Bengali Dishes. Travel and Leisure explores the culinary traditions of this festive season. Dive into the delectable world of Bengali cuisine!”
Pikturenama’s Bangalore Food Pop up gets featured by Bangalore’s Explore City
The Explore city Bangalore Shares the details of the Bengali food Festival, at La Utsav restaurant in Grand Mercure Bengaluru Gopalan Mall, Bangalore.
Mourala Macher Peyaji recipe gets featured in Calcutta Times
Madhushree Roy Basu featured as The Custodian of Bengali Food by Femina
Madhushree Basu Roy among the judges of Dawat Biryani Contest
Madhushree Basu Roy as judge at Dawat Biryani contest at my Kolkata
Madhushree as a judge gets covered in my Kolkata
How about making some Lau’er Shukto today? at mY Kolkata
Lau er Shukto recipe of Madhushree and Anindya at My Kolkata
Make delicious Patishaptas at home this winter at My Kolkata
Winter Special PathiShapta from Madhushree and Anindya gets featured in My Kolkata
Avartana by ITC hotels at ITC Royal Bengal review by Anindya Sundar Basu
The Flagship Progressive South Indian restaurant of ITC Hotels is now in Kolkata. Anindya S Basu writes a review for the same.
Anindya and Madhushree speaks on sweets of partition on The JuggerNaut
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.
Madhushree speaks with Caltimes on King of fruits and how to conserve it
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.
Kolkata’s best Rasogolla as identified by Anindya Sundar Basu in CondeNast Traveller
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.
Kolakata’s best Phuchka as Anindya Sundar Basu speaks with CondeNast Traveller
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 about his favourite Biryani on Conde Nast Traveller
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.
Madhushree and Anindya speak on Bandel Cheese in Times of India
Dharitri Ganguly writes about various artisanal cheeses across India and Madhushree and Anindya speaks on various aspects of Bandel Cheese
Madhushree speaks about Roshopuli and family tradition
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 food photography in Times of India
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 for monsoon
Anindya Sundar Basu shares his recipe of Khichuri with Lonely Planet India where Anubhuti Krishna writes about three monsoon recipes across India.
Madhushree Basu Roy at Mint Lounge with her share of Shukto
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
Anindya Sundar Basu on Cal Times on recovery from COVID
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
Madhushree Basu Roy on use of Vegetable peels in Bengali cooking at The News Minute
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
Anindya Sundar Basu on Zero waste Bengali food on Zeezest
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 Sundar Basu on Poila Baishakh food in Cal Times
Anindya speaks aboutr Poila baishakh food in calcutta Times
Madhushree on Pickled vegetables in Times of India
Shrishti Dasgupta writes this article on pickled vegetables and Madhushree Basu Roy speaks on the family recipe of Pickled vegetables
Anindya and Madhushree’s recipe of Patishapta in Lonely Planet
Food writer Anubhuti Krishna writes about Patishapta and other Sankranti details and we speak about our recipe of Patishapta nad
Anindya Sundar Basu on Pithe and Puli for Calcutta Times
Anindya Sundar Basu speaks on Makar Sankranti celebration and Pithe and Puli for this day.
Interview on Food Styling in TV9 Web
Madhushree and Anindya on Food styling in Kolkata written by Debasmita Chakraborty
Roundglass Thali – Bitter The essential flavour of a sweet cuisine
Anindya and Madhushree get quoted in Roundglass Thali for this wonderful piece by Swati Tarafdar on Bitter in Bengali Cuisine
Top 50 travel Blogger on twitter
Anindya gets featured amongst top 50 travel bloggers in twitter
Times of India – The importance of Ghee
Madhushree spoke about use and importance of Ghee in food in this article by Srishti Dasgupta
Goya Journal – The layered History of Biscuits in India
Anindya speaks about Projapoti Biscuit in Kolkata in this beautiful piece by Anubhuti Krishna
Roundglass Thali – Durgapuja An Exuberant Bengali Affair
Madhushree gets quoted in this piece on Durga Puja and its food by Ruth D Souza Prabhu
Tweak India – Quick Pujo recipes
Quick bengali recipes by Tweak India where our Maacher Kochuri gets featured
The cult of food
When authenticity of food gets discussed and dissected by Tanushree Bhomik in the this article. Quoted in The Hindu for the same