Shorot is a time of clear blue skies with wispy white puffs of clouds floating here and there, with bright sunny days and cool evenings. The clouds of autumn, like its kaashful are iconic, soft, white ...

The internet is no stranger to unique recipes. From fusion food to modern twists on classic dishes, food enthusiasts have been witnesses to several novel food concoctions. While most of them make for ...

About 260 years after the Nawab of Bengal, Siraj ud-Daulah’s ignominious loss to Robert Clive’s East India Company troops in Palashi, the Bengali has tasted victory in The Great Roshogolla War (GRW).

Being a Bengali myself, I am privileged to have grown up savouring these delicacies and thank god I did. We love our mishti doi and roshogolla, and we are not to be blamed. For us, it’s not just a ...

What’s common between the nutmeg-scented darbesh crammed with raisins and khoya, the glistening orange grains of the mihidana, a joynagarer moa and the syrup-soaked sar bhaja? For one, each of these ...

Malay Bhanjo was happiest when he was at his sweet shop. The smell of sweets pervaded the air and slowly made its way to the small counter where he sat with his back to the portraits of Durga, Kali, ...

Step into a Kolkata sweet shop and the place stirs with life. Steel trays clink, steam fogs the glass, and syrup glistens under the lights. Bengali sweets are not just about sugar or milk; they are ...

As soon as news broke about West Bengal having won the GI tag battle over the rasgulla, or the ‘roshogolla’ as a good Bengali would say, the first related post I saw on Facebook By Invitation Pritha ...