for the love of food | The Daily Star
  • Food tales

    I got in the dog house with some of my friends for saying Shubho is not the appropriate salutation for Mahalaya since it is a sombre and solemn occasion. So, I’ll steer clear of all arguments and say this instead.

  • InstaKC 2

    Here is another gem from my in-law’s family — succulent jute greens or ‘paat shaak.’ Very seasonal. Cooked with little prawns in shell and enough garlic to have Dracula skip this city for some time to come.

  • Indian all along

    From the north to the south, India has many diverse cuisines to offer. From the north, a Kashmiri meat dish and from the south, a rice porridge that is offered to the gods. The Kashmiri yakhni is usually served for special occasions; it is simple yet allows the unique blend of spices, making it a crowd pleaser.

  • InstaKC

    The very famous and iconic Mughlai paratha. This particular one was made with duck egg, as opposed to chicken egg. The cubed potatoes on the side were an added attraction in my salad days. The Mughlai paratha in Dhaka is a crispier version.

  • Eating well within limitations

    When the tasked with writing this, I mentally balked. After all, I have not done a long piece in a while. But then I thought, maybe this is a journey worth telling.

  • Kallu is king

    Kallu is king!

    Stray away from the confines of a fancy menu, eye pleasing décor and cosy environment. Only then you will be able to savour the spiciest kababs from Kallu Kabab Ghar.


    Ladies and gentlemen, on your left are cubes of a type of mango whose season is as short as my attention span. This is Haribhanga.

  • Calcutta – the possibly untold story

    I was reading an article by Fiona Caulfield that got published in The Guardian.

  • Café Sienna

    Tucked on a quiet lane, near bustling Gariahat, is Café Sienna.

  • Mostakim – a tale of broken dreams

    In my first stint in Dhaka, I had the good fortune of visiting Mostakim in Mohammadpur.

  • Aroyee – truly delicious

    I have been very lucky lately. I have been invited to two brilliant efforts, which are at two ends of the cuisine spectrum.

  • Tingama – pure love

    My friend Piplu, who is a filmmaker of great repute, had a dream.

  • Not just another lunch

    Possibly my last lunch at O Kitchen/Holey Artisan Bakery.

  • Ahdoos the other Srinagar

    Removed from the touristy scenic beauty.

  • Karim's - such a let down

    My favourite place to go is around Jama Masjid, in the lane where there is the original Karim. But I seldom go to Karim's, which is known to be a veritable institution.

  • Down the memory lane

    My grandfather was a lawyer. Not the glamorous world of criminal law for him.

  • Fusion cuisine

    Dhaka, as a buzzing metropolis of an emerging economy is now a confluence of cultures, with numerous eateries, boutiques, and shops, offering a slice of global trends. A growing urgency is also felt for presenting a piece of Bangladesh to the people who now frequent this city and also to the Bangladeshi audience who are ever keen to rediscovering their heritage.

  • Ammini –a treasure trove

    Tucked away in a residential area, just off one of the busiest streets of Kolkata is a small eatery, Ammini. It specialises in non-vegetarian South Indian food.

  • Jimmy's Italian Kitchen – pizzas and more

    Venturing out for dinner at -1C is no mean feat. We did just that in McLeodganj. And it was fun.

  • Woeser Bakery – a hidden gem

    McLeodganj is studded with great, easy-on-the-pocket eateries. The steady stream of tourists, mostly people from different countries...

  • Moon Peak Espresso – coffee, tea and more

    The intrepid travellers went to McLeodganj. Upper Dharmashala, in Himachal Pradesh, a beautiful, sleepy, quaint town that hits headlines thanks to His Holiness Dalai Lama who lives there.

  • Bijoya Sammilani

    The much vaunted meet after Pujo celebrations. Primarily because we do not want to let go of festivities and look for any excuses to carry on.

  • Less Green, More Lean

    Boil sliced hog plum pieces in salt water. Wash, clean and then prepare the prawns in a bowl with turmeric and salt. Then gently fry them off in a pan.

  • Ode to greens

    Lady fingers and pumpkin curry with mustard and poppy seeds

  • Boudi'r Dokan

    A very big attraction for us in Shantiniketan is this little shack by the Prantik rail station.

  • Mitali Homestay – an oasis of calm

    We went back to Shantiniketan. After 4 long years. And found that the place has changed almost beyond recognition.

  • Singapore again

    Singapore grows on you. Once you look beyond the antiseptic and the template.

  • Chowzter magic – III

    The second night of Chowzter Asia gathering took us to the birthplace of an iconic Singapore dish - Roland. Where Singapore chilli crab was invented. The country has a fairly recent history compared to our part of the world.


    I am a proud Chowzter - a great group of passionate food bloggers who scout their home cities in search of the good and the authentic. Chowzter is not about fine dining. Chowzter is all about the connection between the place and its people.