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Priyadarshini Nandy

Priyadarshini Nandy would love to call herself the writer who "divides her time between London and Prague", but being able to call both Bengaluru and Kolkata her home is equally gratifying. Well, almost. As an independent journalist, she explores food with a vengeance, can't quite decide between a book and a film, needs more sleep, cannot tolerate discrimination, and is constantly planning her next holiday, even if it doesn't work out. Other times, she writes about food, theatre, travel, and more food, for various publications - new age, and old school. She also believes that unicorns, and both Calvin and Hobbes are for real, and she stalks a few chefs online that she would not like to name here. She's also the unofficial brand ambassador for sushi.
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Content by Priyadarshini Nandy

    • The Dal Glossary: 8 Types of Lentils and Their Benefits

      Dal is one of best-known sources of proteins for vegetarians, and comes with plenty of other benefits as well, which we shall get to as the article progresses.

    • 5 Superhit Desi Cocktails for Your Next Party

      Let's do something different, my friend said, and that was enough for me to break into a cold sweat. Something different meant something experimental in the food and drink department.

    • Load up on Mangosteen: What Makes this Tropical Fruit Such a Treat?

      Titled as the -queen of tropical fruits- around 1903 by David Fairchild, an American plant explorer and botanist, and later in his 1930-book Exploring for Plants, the delicious purple mangosteen has been known by that name since. And its not called so without reason.

    • Banana Flower or Kele Ka Phool: How to Cook this Marvelous Vegetable

      The health benefits of the banana flower are simply brilliant. For instance, did you know that it contains protein, a lot of fiber, calcium, phosphorus, iron, copper, potassium, magnesium, and even vitamin E.

    • 8 Amazing Strawberry Benefits: From Boosting Immunity to Regulating Blood Pressure

      One of the most beautiful fruits found in nature, the strawberry, with its plump red appearance, and delicate texture, is rarely disliked by people.

    • 10 Interesting Benefits of Tomato: Plump Up with Essential Nutrients

      Benefits of tomato - A fruit that's often treated as a vegetable, the tomato in Indian food is used in most preparations, its benefits far surpassing its usage.

    • Where to Get the Best Kathi Rolls in Kolkata

      As far as the story goes, which is pretty much common knowledge, Nizams at Hoggs Street (near New Market) is credited to have come up with the idea of the Kathi Roll in the early 30s.

    • 10 Health Benefits of Radish: The Power Source of Potassium, Vitamin C and Fiber

      Radish benefits: Even though not everyone likes radish, it comes with a host of health benefits - from protecting the heart to aiding in digestion.

    • How to Save Money on Groceries: 7 Smart Shopping Tips

      Admit it, you've often walked into a supermarket and walked out with more groceries than you'd set out to buy. So here are a few tips on how to save money on groceries.

    • Oyster Mushrooms: The Potassium Booster You Should Add to Your Diet

      A little chewy, and most often white, with a flavour so delicate, the oyster mushroom could do with a little more credit in our kitchens than the common button mushrooms.

    • Chicken Ghee Roast: Mangalore's Pride and Joy

      Even today, when I don't live within the easy reach of this restaurant, the combination of ghee roast and neer dosa is one of the most frequent suggestions made.

    • Sattu, the Healthy Flour You Should Add to Your Diet

      One of the most indigenous protein sources of India, sattu is no stranger to the locals of Bihar, Punjab, Madhya Pradesh, UP & West Bengal.

    • Cheat Sheet to Help You Order Lebanese Food Like a Pro

      If the cuisine of a nation can be used to trace its cultural and political revolutions, Lebanon would be an ideal example to prove the point.

    • Holi Celebrations: How to Make Thandai, the Popular Festive Drink

      If you like the taste of spices, you can even add cinnamon to the list of ingredients. Some people like their thandai thicker, in which case they use only milk and no water.

    • How to Make Rasmalai: A Sinful Dessert from East India

      I have to confess that for the longest time I didnt know the difference between Rasmalai and Rosogollar Payesh, till I actually ate the former, which literally translates to 'juice' from 'ras', and 'cream' from 'malai'.

    • Chicken Chaap: Bengal's Love Affair with Awadhi Food

      Every now and then, especially if we had unexpected guests at home, the chicken chaap would make an appearance.

    • Basant Panchami 2017: Celebrating the First Day of Spring with Saraswati Puja

      There is so much more to this day than just asking for last minute blessings. Saraswati pooja coincides with Basant Panchami, the first day of spring, and its also observed as the day of birth of the goddess.

    • Experimenting with Cholar Dal in a Bengali Kitchen

      While my grandmothers wing woman always cooked the other dishes, she would take personal interest to make sure that the dal was nothing short of perfect.

    • Chhena Poda: The Showstopper Dessert of Odisha Cuisine

      Literally meaning burnt cheese, this desi cheesecake might not look like its come out of a gourmet patisserie, but it does require precision.

    • Jhal Muri: What Makes This Kolkata Street Food So Popular?

      Jhalmuriwalas dot the streets and lanes of the city, and each neighbourhood proudly boasts of their 'guy'.

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    Priyadarshini Nandy

    Priyadarshini Nandy would love to call herself the writer who "divides her time between London and Prague", but being able to call both Bengaluru and Kolkata her home is equally gratifying. Well, almost. As an independent journalist, she explores food with a vengeance, can't quite decide between a book and a film, needs more sleep, cannot tolerate discrimination, and is constantly planning her next holiday, even if it doesn't work out. Other times, she writes about food, theatre, travel, and more food, for various publications - new age, and old school. She also believes that unicorns, and both Calvin and Hobbes are for real, and she stalks a few chefs online that she would not like to name here. She's also the unofficial brand ambassador for sushi.