You will not find any Bengali sweet list without the quintessential Mishti Doi. This famous dessert is made with condensed milk, yogurt and caramelized sugar. The sweet blend of milk, yogurt and sugar ...

In the northeast corner of Urban Harvest Farmers Market, Ely, the Congolese farmer who runs Sustainable Vegetable Garden welcomes me with a warm bright smile every Saturday. I can tell just by looking ...

When we think of Bengali cuisine, the image of fish curry served with steaming rice often springs to mind. However, this perception barely scratches the surface of Bengal’s diverse culinary tapestry.

The only thing better than a good recipe? When something’s so easy to make that you don’t even need one. Welcome to It’s That Simple, a column where we talk you through the process of making the ...

Chef Hari Nayak, author of My Indian Kitchen (Tuttle, August 2011), wants you to spice up your vegan life with the bold spices and authentic ingredients of Indian cooking. Here’s his recipe, featured ...

Once considered a foraged ingredient meant only for village kitchens, kucho or phool chingri has risen in prominence in the Bengali culinary scene. What was earlier bought at local haats is now being ...

From intimate dining rooms in Delhi NCR to cosy flats in London, a new generation of home chefs is changing the narrative around Bengali food. Moving beyond stereotypes of fish curry and mishti doi, ...