There’s more to Bengali mishti than the rosogolla
Anindya speaks about his Chandannagore Jolbhora in Conde Nast Traveller
Anindya speaks about his Chandannagore Jolbhora in Conde Nast Traveller
Anindya’s favourite Kosha Mangsho gets released in Scroll
The Bhapa Doi gets published in Scroll as a part of the recipe book
An excellent write up on Fermented food and the dishes out of it One of our recipes get featured
Uncommon recipes for Diwali where our recipe gets featured