by Madhushree Basu Roy | Jul 2, 2025 | Food, Foodblog |
Let’s get this straight—Kolkata chicken biryani is nice, but mutton biryani is the real deal. That slow-cooked meat-on-the-bone, the ghee-kissed long-grain rice, and that one perfect aloo—nothing comes close. Chicken biryani, somehow, never quite hits the same depth...
by Madhushree Basu Roy | Jul 2, 2025 | Food, Foodblog |
If you grew up in Bengal, you know macher chop—the deep-fried, golden snack made with spiced fish filling, mashed potato, and a crunchy breadcrumb coating. This soya chop is a vegetarian version that captures the same spirit, minus the fish. Made with pulsed soya...
by Madhushree Basu Roy | Jun 21, 2025 | Food, Foodblog |
Talk about food influences, and niramish potol’er dorma is a prime example. Yes, it’s dorma, not dolma, but it comes from the Armenian dolmas. When we went to Greece for a holiday, we found dolmas served at every restaurant buffet. It intrigued us how the name is so...
by Madhushree Basu Roy | Jun 17, 2025 | Food, Foodblog |
Every monsoon, a familiar leafy bunch appears in the neighbourhood markets – paat shaak, or jute leaves. Most people know jute as a fibre, but the tender leaves are a delicacy in Bengali homes. The leaves become slippery and slimy when cooked into a jhol, but they...
by Madhushree Basu Roy | Jun 5, 2025 | Food, Foodblog |
What’s a biryani? In simple terms, it’s rice layered with meat, cooked together in dum for a long time. The flavours build over time, the meat gets tender, and the rice soaks up all the spices. One day, while trying something quick for lunch, I ended up layering...
Pikturenama is a blog about our travel and food escapades along with stories to share through photography. 
