Durga Puja 2017 Special: Kasundi, Bengali Cuisine’s Favourite Mustard Sauce

A Bengali feast is an elaborate spread of myriad flavours that will have you raving about the delicacies for days to come. With Durga Puja right round the corner, this is the perfect time to indulge in authentic Bengali dishes, best had at a Bengali friend’s residence. From Fish Chops and Devilled Eggs to Kosha Mangsho, Bhapa Ilish, Bhetki Paturi and Mishti Doi, you will be spoilt for choice. And if you are among those who enjoy pungency in your food, then you definitely will notice the potency of Bengal’s favourite mustard sauce…

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Like Chhaunk and Cheese: The ongoing revival of French food and restaurants in India invites a comparison between these two great cuisines

Years ago, Paris-based filmmaker and novelist Vijay Singh recalls taking an Indian friend to a dinner at a French friend’s house. “When the main dish arrived, I turned to him and asked, ‘Is the steak okay for you?’ He smiled and said, ‘Excellent’. A minute later, he muttered from behind his napkin, ‘Rest is fine, it just needs a little chhaunk’” (an Indian mode of tempering to release the flavours of spices). This delightful little anecdote illustrates how differently French and Indians view food. At first look (and taste), the…

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Uttarakhand Food: A Beginner’s Guide to the Cuisines of Kumaon and Garhwal

In an old wooden house in Bhatoli, a small village a few kilometres away from Mussoorie, Kiran, the sarpanch’s young daughter-in-law is cooking us breakfast. Bhatoli is a relatively prosperous village. The villagers here largely depend on the maize they grow for food and fodder. Yet, the food here-as in all regions of Uttaranchal-remains simple, basic fare. Whatever is locally grown is consumed: There is no complex spicing, no rich ingredients and even the feasts are relatively simple. It is ironical then that so much of what has been part of the…

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5 South Indian Regional Cuisines You Need to Try if You Haven’t Already

For many years, South Indian cuisine was often painted with the same brush. That’s changed across the country as a combination of evolved diners and a plethora of restaurant openings showcases the differences between the cuisines of major South Indian states. But anyone who has travelled for food in India will know that flavours and ingredients change almost every 100 kms. It’s the same in almost all parts of South India. Almost every state’s culinary specialities are in fact a medley of some very distinct regional cuisines that have been…

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