At first glance, Chettinad, Kashmiri, and Bengali food feel like they belong to completely different worlds. Chettinad dishes are fiery and packed with spices, Kashmiri food is slow-cooked and ...

It was Chef Sukanya Ghosh’s thamma, or paternal grandmother, who lovingly taught her the intricate nuances of Bengali cuisine. Sukanya, now a Senior Sous Chef at ITC Royal Bengal, is someone who finds ...

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 ...