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Ol Chingri (Prawns with Ol / Jimikand / Elephant Foot Yam)

You do not need to be a wizard in the kitchen to do justice to prawns. Add them to a stir-fry, throw them ...

It's about a year back, in a quaint little cafe in Lower Manhattan, that I first came across chocolate and ...

And it would be supremely unfair if I did not publish a sequel to my post last week on the sublime Sylheti ...

I think it would not be a hyperbole if I remarked that all cooks, amateur or professional, have an unabashed ...

The humble katla goes for a facelift this morning. Neither the ubiquitous coriander powder scented jhol ...

I love my tea. Darjeeling would be the undisputed favorite and even within the bouquet of beautiful teas ...

One of those mad hatter mornings with a daunting roster of to-dos. And as it inevitably happens on such ...

It was largely Bengali cuisine that I grew up on. Clean flavours, austere usage of spices, abundance of ...

I grew up in a sylvan sleepy hamlet in the far-flung Barak Valley of Assam. Amidst pristine verdant greens. ...

My bedroom wall is awash again with honey sunshine. There's a nip in the air. A flimsy veil of post ...

Memories of Grandma come fleeting back as I grate my coconut for Narkel Lau this morning. Grandma was a ...

It's yet another lazy do-nothing Sunday morning. I lie on my couch, watching the truant winter sun project ...