There are two camps when it comes about views on Ilish. Conventional and adventurous. Ethnic and fusion. I belong to the old school where I plead that dont innovate Ilish to an extent to kill the basic flavour of the fish.
Bodega Cantina Y Bar is the new entrant in the food scene of Kolkata and its different . The top three criteria to make a restaurant successful in Kolkata doesn’t get a tick, yet we are hopeful and ecstatic about Bodega Cantina Y Bar. Keeping fingers crossed.
The people behind the food is always as interesting as the food they prepare to delight us. In our series of knowing the people behind the food – we present Chef Sonu Koithara, Executive chef Taj Bengal Kolkata. A journey into his life, his food philosophy and what Kolkata can expect from Taj Bengal in the coming days.
Not everyday you get a chance to meet the judges of Masterchef Australia up close!! A dream comes true moment for the both of us when we got this opportunity brought about by Brittania Chunkies. They shared their stories, they cheered with the frenzy crowd and they opened up their hearts in an unbelievable manner with the gorgeous Maria Goretti. This is definitely a cherished moment of our lives, one that we will always remember.
This is a story of a couple and what role does dessert play in their lives. Raspberry semifreddo is a great frozen dessert to try out this summer . This was inspired by the autumn in Cardiff where Madhushree has spent some wonderful times.
At times the picture says a lot more than the words. One our way to Gulmarg from Pahalgam we came across this small home bakery . A family baking together and running the store embraced us the travellers as if we were a part of the family. Known as Kandoor, they bake these small breads for the village community