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...
by Madhushree Basu Roy | May 29, 2025 | Food, Foodblog |
Prawns are perhaps one of the most sought-after ingredients across coastal regions, sometimes even more than fish. Naturally, there’s a version of prawn pulao or biryani in every part of the coast—Goa, Kerala, Odisha, Andhra, and Bengal. We call them chingri, and...
by Madhushree Basu Roy | May 22, 2025 | Food, Foodblog |
It’s simply too hot. The fan spins all day, but the appetite disappears. In Kolkata, summers can be relentless. And on days like these, the only thing that works is a light, home-cooked lunch. In most Bengali homes, that means soft mashed kumro bhate, a bitter uchhe...
by Madhushree Basu Roy | May 21, 2025 | Food, Foodblog |
Bengalis and their macher jhol — it’s an undying love. From the mighty ilish to the small mourala, we cook fish in a hundred different ways. But when it comes to everyday comfort, a simple rui macher jhol with rice is hard to beat. It’s light, satisfying, and carries...
Pikturenama is a blog about our travel and food escapades along with stories to share through photography. 
