Meat

Mete Peyajkoli (Stir-fried Goat Liver with Onion Stalks)

Just a couple of days before I head back home, Maa and I are at our local vegetable market and that the array ...

Wake up, Bapi whispers into my ears, the bus shall be here at six sharp. Ten more minutes, I request ...

The shrill of the telephone bell punctuates the serene tranquil of a mist-laced autumn-melting-into-winter ...

One day to go and She shall be arriving. My lal-par saree has been laundered and ironed. The kansa has ...

Food, they say, is all about nostalgia. The exhilarating aroma wafting from the ancient soot-blackened ...

Talk to a Mumbaikar and he shall flaunt about the best pav bhajis and vada paos that money can buy. Talk ...

Carefree clouds, a gorgeous crimson sky and a gaggle of geese, pristine white against a backdrop of violent ...

The Raj, as any colonial historian would remind you, was perpetually on the move. Administering a ...

As a run up to Christmas, I am cooking Anglo-Indian recipes this entire fortnight. Pies and puddings. ...

I sit ruminating this morning, thinking of the origins of Bengali cuisine and the influences that have shaped ...

Another one of those family favorites for a lazy Sunday lunch. Tear-jerking spicy, yet so delectable that you ...