@rituparnaroy
Journalist | food, travel & culture
‘Maach’, ‘mangsho’ and ‘mishti’ on this tasting menu from Bengal | Mint Lounge
‘Maach’, ‘mangsho’ and ‘mishti’ on this tasting menu from Bengal | Mint Lounge
Chef Asma Khan's guide to Indian food in London | BBC Travel
Chef Asma Khan's guide to Indian food in London | BBC Travel
The new wave of Himalayan cuisine | Eater
The new wave of Himalayan cuisine | Eater
Rediscovering Telangana: A culinary journey with Terrāi | Mint Lounge
Rediscovering Telangana: A culinary journey with Terrāi | Mint Lounge
Mango in home cooking | Eater
Mango in home cooking | Eater
Mangoes are great for making pickles, chutneys, curries, and so much more
A local chef's favourite street food picks in Kolkata | BBC Travel
A local chef's favourite street food picks in Kolkata | BBC Travel
The best restaurants in Fort and Colaba, South Mumbai | Roadbook
The best restaurants in Fort and Colaba, South Mumbai | Roadbook
Beyond the bhut jolokia | The Nod
Beyond the bhut jolokia | The Nod
Chefs and bartenders from Meghalaya, Assam, and Nagaland are challenging culinary stereotypes with innovative tasting menus, pop-ups, and collaborations
A recipe for shutki bata from pre-Partition times | Mint Lounge
A recipe for shutki bata from pre-Partition times | Mint Lounge
The Partition of India led to one of the biggest human migrations in history. Food became a means to hold on to some part of a home that once was. Five people recall food memories that have grown stronger with time
Restaurant review: Ground Up, Pune | Conde Nast Traveller
Restaurant review: Ground Up, Pune | Conde Nast Traveller
Cocktail bar review: Shad Skye, Shillong | Mint Lounge
Cocktail bar review: Shad Skye, Shillong | Mint Lounge
Four Mumbai-based chefs redefining Indian food | Roadbook
Four Mumbai-based chefs redefining Indian food | Roadbook
We catch up with four leading Mumbai-based chefs to discuss their contribution to modern Indian cuisine
Shillong food guide | Conde Nast Traveller
Shillong food guide | Conde Nast Traveller
From jadoh stalls to locally inspired craft cocktails, here are the city’s best food and drink offerings
The new Santiniketan | Mint Lounge
The new Santiniketan | Mint Lounge
Nolen gur: The Bengali liquid gold | Conde Nast Traveller
Nolen gur: The Bengali liquid gold | Conde Nast Traveller
While the demand for this gourmet gur grows in Bengal and beyond, climate change, overtapping and a host of other factors are putting this prized product at risk
How regional Indian food defined 2023 | Zee Zest
How regional Indian food defined 2023 | Zee Zest
From collaborations that put local ingredients on the map to hyper-local cuisines finding the spotlight, it's been a fabulously productive year for regional Indian cuisines in 2023.
Interview with Michelin-Starred Chef Ken Sakamoto | Zee Zest
Interview with Michelin-Starred Chef Ken Sakamoto | Zee Zest
For chef Ken Sakamoto, umami flavours of Japan reign supreme—even as he infuses them in his Italian creations at his Michelin-star restaurant Cenci in Kyoto.
Sukhat enters gourmet menus | Mint Lounge
Sukhat enters gourmet menus | Mint Lounge
A handful of chefs have come up with experimental menus to try and promote dried fish in the premium dining space
A peek inside the monsoon kitchens of Maharashtra | Conde Nast Traveller
A peek inside the monsoon kitchens of Maharashtra | Conde Nast Traveller
Review: Naga Belly, Mumbai | Conde Nast Traveller
Review: Naga Belly, Mumbai | Conde Nast Traveller
Fermented, fiery and foraged foods of Nagaland are on the menu at this new restaurant in Mumbai
Come rains, and it's time for 'shevala' | Mint Lounge
Come rains, and it's time for 'shevala' | Mint Lounge
The best things to eat in Tagore’s Shantiniketan | CNT
The best things to eat in Tagore’s Shantiniketan | CNT
Interview with YouTube channel Bong Eats | Mint Lounge
Interview with YouTube channel Bong Eats | Mint Lounge
Pumpkin leaf fritters | Bon Appetit
Pumpkin leaf fritters | Bon Appetit
The new wave of Naga cuisine | CNT
The new wave of Naga cuisine | CNT
Ghee explainer | Eater
Ghee explainer | Eater
Condiment brands give Indian chillies a makeover | CNT
Condiment brands give Indian chillies a makeover | CNT
Self-taught bakers from the Northeast | Mint Lounge
Self-taught bakers from the Northeast | Mint Lounge
Meaty feasts for the Gods | Whetstone South Asia
Meaty feasts for the Gods | Whetstone South Asia
Chinese New Year in India | Conde Nast Traveller
Chinese New Year in India | Conde Nast Traveller
'Nolen gur' goes gourmet | Mint Lounge
'Nolen gur' goes gourmet | Mint Lounge
Nokshi pithe: The sweet tradition of edible art | Mint Lounge
Nokshi pithe: The sweet tradition of edible art | Mint Lounge
How Satyajit Ray described the world through food | Conde Nast Traveller
How Satyajit Ray described the world through food | Conde Nast Traveller
Thamma’s shidoor kouto - Museum of Material Memory
Thamma’s shidoor kouto - Museum of Material Memory
Christmas in the North East | Mint Lounge
Christmas in the North East | Mint Lounge
Eat like a local in Sikkim | Mint Lounge
Eat like a local in Sikkim | Mint Lounge
Top food brands from the North East | Mint Lounge
Top food brands from the North East | Mint Lounge
Role of alkali in the cuisines of NE India | Mint Lounge
Role of alkali in the cuisines of NE India | Mint Lounge
Black clay pottery of Meghalaya | Mint Lounge
Black clay pottery of Meghalaya | Mint Lounge
Fermented fish: salt cured ‘nona ilish’ | Mint Lounge
Fermented fish: salt cured ‘nona ilish’ | Mint Lounge
Decoding the Assamese jolpan - Mint Lounge
Decoding the Assamese jolpan - Mint Lounge
Panch Phoron is greater than the sum of its parts - Whetstone Mag
Panch Phoron is greater than the sum of its parts - Whetstone Mag
Amar Khamar - Mint Lounge
Amar Khamar - Mint Lounge
Chapchar Kut is Mizoram’s spring festival - Mint Lounge
Chapchar Kut is Mizoram’s spring festival - Mint Lounge
Lakadong turmeric of Meghalaya - Mint Lounge
Lakadong turmeric of Meghalaya - Mint Lounge
Why Jhola Gur is like liquid gold - Mint Lounge
Why Jhola Gur is like liquid gold - Mint Lounge
Bringing back the Bonti - Mint Lounge
Bringing back the Bonti - Mint Lounge
The art and science of cutting vegetables for Indian cooking - Mint Lounge
The art and science of cutting vegetables for Indian cooking - Mint Lounge
The story of daab chingri - Conde Nast Traveller
The story of daab chingri - Conde Nast Traveller
Sour bombs of the Indian kitchen - Mint Lounge
Sour bombs of the Indian kitchen - Mint Lounge
Malpuas of India - Mint Lounge
Malpuas of India - Mint Lounge
Shidol - fermented fish from the Northeast - Conde Nast Traveller India
Shidol - fermented fish from the Northeast - Conde Nast Traveller India
The story of Taal palm - Roundglass Thali
The story of Taal palm - Roundglass Thali
Pressure cooker cake - Mint Lounge
Pressure cooker cake - Mint Lounge
Growing a kitchen garden in lockdown - Mint Lounge
Growing a kitchen garden in lockdown - Mint Lounge
Food activism 2020 - Mint Lounge
Food activism 2020 - Mint Lounge
Cooking with fish roe - Mint Lounge
Cooking with fish roe - Mint Lounge
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