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Poorna Banerjee

Poorna Banerjee is a food writer, restaurant critic, and social media strategist. Her blog, Presented by P, was the first significant (and still-running) blog from Kolkata. She has written for numerous regional and national publications and has been invited to hold discussions on topics like food and popular culture in the Kolkata Literary Meet. A literature graduate, she started her career in food writing from her blog, which features easy recipes, quick meal plans, reviews of restaurants, hotels and products that she finds interesting. Apart from her blog, she is also a successful social media strategist and consultant, with quite a few well-known brands collaborating with her to create effective social media campaigns. She is also extremely interested in food history, culinary anthropology, sustainable development, and loves books, music, travelling, and a glass of wine, in that order.
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Content by Poorna Banerjee

    • Bhetki Meunire Recipe: How To Make This Classic Continental Dish From Calcutta

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

    • 5 National Restaurant Brands That Recently Opened Their Doors In Kolkata

      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.

    • 10 New Places that Have Recently Opened in Kolkata

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

    • Phulkopi Aloor Roast: This Bengali-Style Pan-Roasted Cauliflower And Potato Recipe Tugs At Heartstrings

      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.

    • Decoding Rasmalai: How To Make Saffron Rasmalai For Festive Fare (Recipe Inside)

      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.

    • Kalojeere Roshuner Bhorta: This Bengali-Style Kalonji Bharta May Help Boost Immunity Too

      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.

    • Shorshe Ilish: The One Bengali Fish Recipe You Need to Learn

      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.

    • Tips And Tricks To Make The Perfect Hakka Noodles Every Single Time

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

    • Bhog-er Mangsho Recipe: This Bengali-Style Meat Dish Is Served To The Gods

      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 Legendary Kolkata Restaurants Honoured With Prestigious Heritage Tag

      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).

    • Taal-er Bora Recipe: This Sugar Palm Fritter From Bengal Includes All Things Flavourful

      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.

    • Aam Doi: A Quick And Easy Mango Dessert From Kolkata

      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

    • Robibarer Mangsho: Sunday Mutton Curry Recipe That Amps Up Weekends In Bengal

      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.

    • How To Make Amish Aloo Dum - A Quick and Simple Bengali-Style Aloo Recipe

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

    • Panta Bhat Recipe: History, Myths And What To Pair With This Fermented Rice Dish

      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).

    • Aaloo-r Chop (Potato Chop) - A Fabulous Rainy-Day Snack

      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.

    • Tetor Dal - A Healthy Immunity Booster During Summer

      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.

    • Ice Cream Sandesh: The Pioneer of Kolkata's Fusion Sweets (Recipe Inside)

      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.

    • Egg Tadka: An Example Of The Frugal Bengali's Love For Eggs

      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: A Sweet And Sour Ending To A Bengali Meal

      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!

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    Poorna Banerjee

    Poorna Banerjee is a food writer, restaurant critic, and social media strategist. Her blog, Presented by P, was the first significant (and still-running) blog from Kolkata. She has written for numerous regional and national publications and has been invited to hold discussions on topics like food and popular culture in the Kolkata Literary Meet. A literature graduate, she started her career in food writing from her blog, which features easy recipes, quick meal plans, reviews of restaurants, hotels and products that she finds interesting. Apart from her blog, she is also a successful social media strategist and consultant, with quite a few well-known brands collaborating with her to create effective social media campaigns. She is also extremely interested in food history, culinary anthropology, sustainable development, and loves books, music, travelling, and a glass of wine, in that order.