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Lemon and Coconut Slice with Aniseed Myrtle- A perfect afternoon snack

Lemon and Coconut Slice with Aniseed Myrtle- A perfect afternoon snack

by Madhushree Basu Roy | Mar 19, 2021

As promised, I am back with another post on the Tourism Australia project with Native Australian Ingredients. It was Masterchef Australia where we had come to...

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Kasturi Banerjee and Rushdah Humaira creating new Rum and Chocolate

Kasturi Banerjee and Rushdah Humaira creating new Rum and Chocolate

by Anindya | Mar 8, 2021

In 2016 when I first met Neha Panchal, I was awestruck. She was one of the first lady mixologists that I met. Urban Foundry on then-upcoming Balewadi High...

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How to use Native Australian Ingredients in Bengali cooking?

How to use Native Australian Ingredients in Bengali cooking?

by Madhushree Basu Roy | Mar 1, 2021

Like many, I am an ardent follower of Masterchef Australia right from its inception. Way back, I wasn't documenting recipes anywhere, but I loved cooking for...

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Hotel Sidheshwari Ashram Kolkata – How three women are carrying ahead the legacy of pice hotels

Hotel Sidheshwari Ashram Kolkata – How three women are carrying ahead the legacy of pice hotels

by Anindya | Feb 26, 2021

Paramount, Aminia, Dilkhusha Cabin, Mitra Cafe, Royal India Hotel Chitpur are some of the names which come together when we speak about old eateries in...

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Tiramisu – there is no ‘authentic’ recipe

Tiramisu – there is no ‘authentic’ recipe

by Madhushree Basu Roy | Feb 23, 2021

Tiramisu is not a dessert I make often. I can actually count on my fingers and tell you how many times I made tiramisu in the last decade. However, each time,...

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Dal Gosht  With Sadaf Hussain and Late Sadia Dehlvi

Dal Gosht With Sadaf Hussain and Late Sadia Dehlvi

by Anindya | Feb 18, 2021

Finally, the dots connected over Dal Gosht Often in life, we rarely fathom how some unfulfilled wishes become a reality. Dal Gosht is not a story of dream...

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Bengali Masoor Dal Khichuri/ Khichdi with Dimer Mamlette

Bengali Masoor Dal Khichuri/ Khichdi with Dimer Mamlette

by Madhushree Basu Roy | Feb 12, 2021

There is khichdi for the rest of the country but we Bongs, take immense pride in our different types of khichdi. We have bhuni khichuri, which is the dry...

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Motor Dal Bhate | Matar Dal Mash

Motor Dal Bhate | Matar Dal Mash

by Madhushree Basu Roy | Feb 4, 2021

Oh my! I don't think I can come up with an appropriate title for this post. How do I translate motor dal bhate in English? Just a 'mash' cannot possibly...

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Mulo Diye Motor Dal | Yellow Split Pea Cooked With Radish

Mulo Diye Motor Dal | Yellow Split Pea Cooked With Radish

by Madhushree Basu Roy | Feb 2, 2021

On the 8th day on #11daysofdal, I realised how much we have learned about the various uses of dal in the Indian subcontinent. It has been a huge learning and...

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Narkel Diye Cholar Dal- the best half of luchi or kochuri

Narkel Diye Cholar Dal- the best half of luchi or kochuri

by Anindya | Jan 31, 2021

Cholar Dal and Luchi are inseparable. I have often wondered what makes Cholar Dal so desirable? Isn't it like any other dal? In the larger classification,...

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About Me

Pikturenama is a blog about our travel and food escapades along with stories to share through photography.

Badges of Honour

Winner of The Indian Blogger Awards 2017 - Lifestyle

Rayna Tours

Travel Blogger of the Year 2020

Recent Posts

  • How to Choose the Perfect Forged Knife for Your Culinary Needs
  • Getting the Singapore Arrival Card for Indian Citizens Explained by Natvisa
  • Exploring the Delectable World of Mooncakes: Unveiling the Best Flavors and Brands

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