The history of Mango began thousands of years ago in the Indian subcontinent. The national fruit of India, Pakistan and Philippines, the mango tree is
‘Shutki Maach’ as we call the ‘dried fish’ is an acquired taste. You’d only have to look at the love people have for dried, smoked
Hibiscus is a genus, of which two species are mainly grown in West Bengal, Hibiscus rosa sinesnis, locally known as 'Jaba' and Hibiscus mutabilis.
The Tamil culinary tradition believes in the principle of ‘arusuvai’ or the six different tastes – sweet, sour, bitter, spicy, salty, astringent (pungent), which helps
A normal adult lady expels one egg (ovum) each month from a fluid filled sac. It enters the Fallopian Tube, one on each side of
The marketplace was love at first sight for me. Being an avid foodie, a market which had splendorous food shops spread over more than two
He has created a community educational and medical haven in the heart of Tikiapara, Howrah, and mobilized a movement for social change in an extremely
The complexity In Burmese food is found more by focusing on each mouthful rather than expecting it to immediately overwhelm the tastebuds.In short, flavours of
According to an article published by New York Times, a study conducted by FranklinCovey, a time management firm revealed that one third of people who
One such beautiful festival of ‘Thanksgiving’ is Pongal. It is a spring festival celebrated in the south of India specially by the Tamil community.
Thailand and the saga of street food is a different story altogether. Our journey began in Pattaya and ended in Chatuchak Market in Bangkok. The
You can plant them in November. But first, the rooted sapling should be planted in a 4 inches diameter pot for hardening.
Children must also have ideal role models they can emulate. Whether it’s a sportsman, a superhero, a celebrity or their own parents and guardians. One
Bengali cuisine is marked by certain typicality…first, there are no set masalas for preparing a particular dish, and second, vegetables have to be cut in
The hilsa is the star of Bengali cuisine on both sides of the Indo-Bangladesh border. An elaborate festive spread is considered incomplete without the Ilish.
with tea, we had to taste the most favoured accompaniments—the telebhajas (fried fritters and savouries). My first stopover was Allen’s Kitchen on 1, Jatindra Mohan
