"Bengal"

Key Highlights India is home to an incredible variety of mangoes, with around 1500 different types. The mango season typically runs from mid-April to August, bringing joy to many. Each …

Key Highlights The cuisine of Andaman & Nicobar is a paradise for seafood lovers, with dishes like Fish Curry and Grilled Lobsters being local favourites. Many recipes are heavily influenced …

Duck Curry with Coconut Milk is a dish I learned from my mother in law during my first visit to Kerala. She made it for Sunday lunch, and I remember …

Erachi Urundai (Mutton Balls) showed up at nearly every family gathering when I was growing up, always disappearing faster than anything else on the table. My aunt would make them …

Chettinad Chicken is one of those recipes I keep making because it delivers big flavor without asking for much. I first tasted it at a friend’s place in Bangalore years …

Stir Fried Mutton Podimas is something I started making after tasting a similar dish at a friend’s place in Chennai. She made it with leftover dal from the previous night, …

Kalojam is one of those Bengali sweets I learned to make after watching my neighbor prepare trays of them for Durga Puja. She would fry the balls the day before, …

Masala Kadala is the kind of dish I first saw at a wedding feast in Kerala, where it was served on banana leaves with puffed puris. The sheer drama of …

Pulippu (Tamarind) Kootu is something my mother made on days when we had run out of sambar but still needed something tangy and filling to go with rice. She would …

Parwal Kocheko is a dish I first tasted at a Bengali friend’s dinner party about six years ago, and I spent the next week trying to replicate it. The stuffed …

Key Highlights Chamthong, Eromba, and Singju highlight the core flavors of Manipuri cuisine Fermented ingredients like ngari, soibum, and hawaijar add depth and umami Chak-Hao Kheer stands out as a …

Capsicum Kairas is one of those recipes my aunt used to make during the monsoon months when we wanted something warm but not too heavy. She would pressure cook the …

Key Highlights Fat-burning foods support metabolism, appetite control, and energy balance. Foods that burn belly fat are typically high in protein, fibre, or healthy fats. No single food burns fat …

Shorshe Maach (Fish Cooked in Mustard) is the dish my mother in law made the first time I visited her home in Kolkata, and I remember thinking mustard could taste …

Vazhakkai Usili is something my aunt used to make every other week, and I always wondered why she went through the trouble of steaming dal separately before mixing it with …

Murungai Keerai Adai (Drumstick Leaves Adai) showed up in my kitchen the year I moved closer to my grandmother and started visiting her Saturday morning market runs. She would buy …

Paruppu Urundai Rasam was something my aunt made whenever we visited during the monsoons, and I remember thinking it was strange at first to eat rasam with little solid things …

Sagalay (Stuffed Brinjal Poriyal) is something I learnt from my aunt during a summer visit to her home in Palakkad. She made it on a weeknight without much fuss, and …

Nadir Gadh is one of those dishes that reminds me why I love cooking traditional recipes at home. The way the lotus stems soften while still keeping a slight crunch …

Chettinad Kozhi Rasam is a traditional chicken broth that balances heat, spice, and lightness in a single bowl. The recipe begins with dry roasting whole spices until they release their …

Tamarind Idiyappam is one of those recipes that surprises you with how much flavor you can pack into humble rice noodles. The tangy tamarind base gets a boost from toasted …