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Bengal traditional food | Tracing the culinary and social history of gota sheddho, a Bengali dish made as an offering to Shashthi Devi

Tracing the customs and rituals around a popular culinary tradition of Vasant Panchami, which celebrates Shashthi Devi

India generalWest bengalMadhya pradeshUnited statesUttar pradeshChitrita banerjiSitala mataShashthi maChhathi maiyaMary guinanAranya shashthiCorneliae davisShashthi deviIndira gandhiSital shashthiMa sitala

The Legal Battle Over the Invention of Butter Chicken: Moti Mahal vs Daryaganj |

Times Special News: Discover the ongoing legal battle between Moti Mahal and Daryaganj over the claim of inventing butter chicken. Learn about the fascinating history and origin of this iconic dish.

India generalUnited statesNorth west frontierTaj mahalCity ofUnited kingdomKundan lal gujralNaomi cantonGarima aroraChitrita banerjiRichard nixonKundan lalsKornelija norbutateJawaharlal nehruPanchali mahendraChiquita gulati

From Chutney to Curries, This Beguiling Fruit Has Enlivened Indian Dishes For Millennia

Originally carried to the subcontinent from Africa by traders, tamarind has fastened itself to India's culinary identity.

United kingdomCity ofTamil naduMadhya pradeshNik sharmaHarini nagendraGhiyath shahiChitrita banerjiBrahma samhitaNasir shahSaee koranne khandekarArthur robert kenney herbertArchana pidathalaSeema mundoliTrees in indianSanskrit brahma samhita

Author-historian Chitrita Banerji hopes Gen Z will adapt, if needed, to keep Bengali food traditions alive

Author-historian Chitrita Banerji hopes Gen Z will adapt, if needed, to keep Bengali food traditions alive
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When literature meets food

The author paints an engrossing picture of her experiences and memories, both influenced by food, which is true for most of the people in this world, and particularly for South Asians.

United statesBangladesh generalChitrita banerjeeChitrita banerjiKadam bhaiPicador indiaHeating indiaBloomsbury united statesBengali cookingBook reviewNonfiction reviewBooks about foodSouth asian cuisineSouth asian literature