A tryst with the sea @ The Coastal Macha

The coastal culture in India is dense, manifold and distinguished. The coastal cuisine is colossal and varies distinctively with the geography of the peninsular India. Just like the continental mainland cuisine, the flavors from the coast have always been tempered with from one part of the country to another. Thus except for the coasts, the…

Kancha Tomator Jhaal

How does one define comfort food? Something that imparts a sentimental value to you or something that makes you feel at ease? What is comfort food? Can you relate to it? For me comfort food has a nostalgic value attached to it, something that makes me cherish a memory from the time left behind. This…

The Biryani post

Biryani, it is probably the only dish which has never seen the face of rejection, I have never come across a single entity who has turned down Biryani for something better. Honestly I never understood the impetus that over hyped Biryani, maybe it was people’s inability to master the art of Biryani making or maybe…

Sanjha Chulha: 15 sumptuous years!

Earning distinction in a competitive world takes a lot of hard work and resolution but being at par with oneself, living up to the fame one has achieved requires double the amount of resilience and obstinacy. Sanjha Chulha made the impossible possible by providing unwavering quality of food and hospitality  for 15 years in the…

The Palms turns 2!

The month of October has been quite a month of jollifications for The Palms Restaurant not just because it has been the month of festivals but also because this prodigious brainchild of Priyadarshini Dey completed 2 years of existence in the food hub of Kolkata. Offering a fine dining experience in the city without serving…

Diwali special coconut crescents

The thing about Indian festivals is, they are too many in number and double are the number of ways to celebrate them. The festival of lights, Deepavali is celebrated across the country with fire, colors and sweets. Needless to say the revelry varies from one part of the country to another. Deepavali at my place…

The breakfast post.

I can categorize people into three genres. First up are people who break the morning fast religiously with much poise. Next up are people who prefer simpler rather a quicker start to the day sticking to minimal and fast. The last category is for people like me for whom breakfast is a long told myth….

Benjamin Bangalee

A bengali who has retained bengaliness with a touch of west. The makers of Benjamin Bangalee, Bina Ghosh and Arup Ghosh chose to name their restaurant so to stress on the fusion of West with Bangaliyana! Situated in James Long Sarani near Behala this eatery is more of a family restaurant than a quick diner….

From Awadh with love

The tale of Awadh and Mughals is as old as history itself. The ascendancy of Mughlai cuisine over the region of Awadh was inevitable during the mughal rule. The flair of Awadhi cuisine despite of having striking similarities with Central Asian and Middle Eastern cooking patterns is indigenous to India today. Amidst all the brands…

FRIED AND ROLLED OVER!

The fried or ice pan ice cream made its way to India quite a while ago. This skillful mixing and rolling of  milk or cream with desired fillings over a chilled teppan, a favorite of East Asia has wooed the Indian ice cream lovers victoriously! Branding this style to kolkata is FROLLZ or more conveniently ‘Fried…

BREAKING THE FAST WITH ELEGANCE: EDESIA

Breakfast, according to many is the most relevant meal of the day. While few tend to avoid it, others break the fast religiously and with style.Breakfast is essentially not a meal as celebrated as an evening snack in Kolkata. This might be due a scarcity of classic breakfast options offered by the city. To quench…

WHITE CHOCOLATE TERRINE ON A BED OF EGG HALWA

Whipped cream isn’t whipped cream until it’s been whipped by whips, just as poached egg isn’t a  poached egg unless it’s been stolen from the woods in the middle of the night. ~ Willy Wonka   Egg forms a major part of everyday nutrition, we generally consume it as a savory than a dessert. But…