Rum Balls- Festive and Boozy
The first time I tried rum balls from Kolkata bakeries was much before the legal age for alcohol consumption. But then, Bengalis of our generation grew up...
Mary Memsahib’s Fish Finger for Christmas
Was Mary Ann the person who became Mary maemsaib later? May be or may not be. For many of us in our generation, growing up meant Anjan Dutta's Mary Ann and if...
Roshun Bhapa Machh- Steamed fish in garlic flavour
When you are always on the lookout for interesting recipes, you end up buying cookbooks. It's been a thing for me since my college days. I still remember my...
Dhokar Dalna- The Pure Vegetarian Treat
Some dishes quietly define Bengali cooking. It's not because they are fancy, but because of the thought and care that goes into making them. One of these...
Pabda Machh’er Jhal- A wedding delicacy
Some recipes are for special occasions, while others are for everyday meals. Pabda machh'er jhal fits in well with both worlds. You can make it for a Sunday...
Phulkopir Ghonto- When Recipes Make a Come Back
We share recipes almost every day on Instagram, Facebook, and YouTube. Recently, we added a new channel to the mix- Bong Recipe Tales, a shorts-only YouTube...
Beet Bhaja- A Winter Speciality
Who doesn’t love beet bhaja? It's beetroot stir-fried. We Bengalis do, especially in winter, when the produce arrives fresh and deep red. Like the potato,...
Things to do in Asakusa- Tokyo Travel Diary
We had a whirlwind Tokyo trip. One day went into the Nikon Film and Photo Contest at Nikon HQ, and that was definitely the high point. The second day, we...
Bhapa Aloo- steamed with panchphoron
Cooking has been my love for the longest time. From college, I have experimented in the kitchen and jotted down recipes from TV shows (back in the day of...
Tomato Chop or Tomatom ?
Tomato Chop - the first interface My hometown Chandannagore is famous for many reasons and one of them is definitely for Mishti. Jolbhora is definitely the...
