The Meunire, from its name, is quite French. However, it is both a method of cooking as well as a sauce.

All the brands that had opened their doors to the city have brought forth a city-specific menu that has an interesting array of dishes that the city is experiencing currently.

Here's a list of ten places in Kolkata that have recently opened its doors and are getting a good deal of attention.

The cauliflower, for example, in a Bengali household, is a treasure during winters. Read below for the recipe of Bengali-Style pan roasted cauliflower and potato.

The rasmalai, created by KC Das, is now a beloved sweet across India, and is a sweet, decadent dessert that is a great way to end a meal. Read on to know about the tips and tricks of making rasmalai.

The term "bhorta" in Chattagram, Bangladesh, refers to an array of mashed dishes, which are eaten with rice. It wasn't till the last decade or so when the humble bhorta was noted.

Hilsa or Ilish or Tenualosa ilisha is possibly the most popular fish from Bengal. Related to the Herring family, the fish is not only consumed in the Indian subcontinent, but also extensively consumed in Myanmar, Malaysia, Vietnam, Indonesia.

Want to make the perfect chow mein? Then we have some useful tips and tricks.

In Bengal, food forms a huge part of the cultural milieu, where fish and meat are both seen as essentials to be served to the Goddess, a part of the ritual that enforces her rites as a 'sawdhoba' or married woman, who is able to ...

Three iconic restaurants of Kolkata - Trincas, Kwality, and Mocambo - have been presented with the heritage tag by the prestigious INTACH (Indian Trust for Art and Cultural Heritage).

One of the fruits often associated with Lord Krishna, taal or sugar palm fruit is eaten in different forms, and is even the inspiration for one of the most well-known sweets from the state - the jolbhora.

In Bengal, ripe mangoes are used in many avatars, from being put in salads to getting added to desserts, they are virtually everywhere during this season. Here's an interesting mango recipe from Kolkata that will just please your taste buds

Sundays are synonymous with a goat meat jhol, also called "robibarer mangsho", made in either a pressure cooker or in a heavy-bottomed vessel, simmered for hours till the meat and potatoes soften up.

The two major kinds of aloo dum in Bengal are "amish" and "niramish", based on the addition of onion and garlic to the recipe

To make panta bhat, the first step is fermentation. The quality of the rice is important, and panta shouldn't ideally be made with rice that's too fine or aromatic (like long-grain Basmati).

Aloo-r chop, muri and tea in an earthen vessel is part of quintessential Bengali life in Kolkata. It is a simple but delectable snack when made well.

Flavourful, simple and full of nutrients, tetor dal (Bengali Moong Dal) is sure to get an amalgamation of great taste with wholesome goodness. And yes, it does help to boost your immunity in summers.

With the rapid popularity of ice cream as an alternative to mishti for dessert, the dessert scape of West Bengal was forever changed with the introduction of the Ice Cream Sandesh.

Back in the 80s, Egg Tadka was sold in small eateries which would primarily serve 'fast food'. Find the recipe for this delicious Bengali recipe inside.

Tomato chutney is one of the most popular chutneys that is prepared in almost every part of the Indian sub-continent but comes with its own regional twist. Here is a Bengali tomato chutney recipe that you must try!