Picture this: a rickety old steamer chugging along the mighty Padma River, belching smoke like a grumpy uncle after a heavy meal. Onboard, hungry passengers and weary boatmen (or khalasis, if you want to sound...
I Grew Up on Rice Like many Bengalis (and South Indians), I grew up thinking rice was non-negotiable. A plate didn’t feel complete unless there was a fluffy pile of rice on it—fragrant basmati...
There are few dishes as deeply woven into Bengali identity as Shorshe Ilish — hilsa fish steamed in a sharp, golden mustard sauce. It’s a monsoon delicacy, made when fresh hilsa floods the markets...
Few ingredients define Indian regional cooking as boldly as mustard oil (sarson ka tel). With its eye-watering aroma, golden glow, and assertive flavor, this isn’t just oil—it’s a cultural fingerprint. From Bengali fish curries...
The curry leaf, or kariveppilai in Tamil, is the quiet soul of South Indian cooking. Not to be confused with curry powder, this small, glossy leaf from the curry tree (Murraya koenigii) imparts a...
Mooli, also known as daikon in Japan (and the US), is a long, white radish with a gentle heat and a surprisingly versatile nature. Found across winter markets in India and East Asia, it’s...
In the sunlit kitchens of southern France, Spain, and Italy, bread isn’t just food—it’s a cultural institution. Not the mass-produced, shelf-stable loaves we mindlessly toss into our shopping carts, but the real deal: crusty,...
Suquet de peix is a traditional Catalan seafood stew that originated with fishermen along the Mediterranean coast of northeastern Spain. “Suquet” comes from suquejar, meaning "to release juice"—a nod to the rich broth created...
Arròs negre (literally “black rice”) is a striking rice dish from the Catalan and Valencian coasts of Spain, known for its inky black colour and rich, savoury flavour. Made with cuttlefish or squid and...
There’s something magical about olives—the way their rich, briny depth can transform a simple dish into something extraordinary. I still remember my first taste of a truly great olive: a plump, buttery Nyon, slightly...
