From The Magazine
Deep Fried: Annapurna Leaves And The “Vanilla Of The East”
From being a colouring agent in the South-East, to being…
Deep Fried: Jhol, Jhaal, Daalna, Kaalia, And Ombol
While “gravy” might be a generic term for all curries…
Where To Order Dinner Tonight In Bengaluru And Chennai
With the slow but steady unlock in the country, ordering…
Deep Fried: The Secrets Of The Perfect Kosha Mangsho
Rarely anybody makes this emblematic Bengali delicacy perfectly these days….
Deep Fried: The Romance And Relish Of Eating With Hands
While the present scenario might not be the right time…
Deep Fried: Growing Up With Jaffer Bhai
For any Mumbaikar in an intimate relationship with food, Jaffer…
Deep Fried: Bhetki Paturi And The Prodigal Son
The queen of Bengali festive menus, the Bhetki Paturi is…
Deep Fried: The Homeliness Of Steel Plates
There is something homely and comfortable about eating from steel…
Deep Fried: The Many Moods Of The Tadgola
Consumed at every stage of its life cycle, the sugar…