@rituparnaroy

‘Maach’, ‘mangsho’ and ‘mishti’ on this tasting menu from Bengal | Mint Lounge

Chef Asma Khan's guide to Indian food in London | BBC Travel

The new wave of Himalayan cuisine | Eater

Rediscovering Telangana: A culinary journey with Terrāi | Mint Lounge

Mango in home cooking | Eater

A local chef's favourite street food picks in Kolkata | BBC Travel

The best restaurants in Fort and Colaba, South Mumbai | Roadbook

Beyond the bhut jolokia | The Nod

A recipe for shutki bata from pre-Partition times | Mint Lounge

Restaurant review: Ground Up, Pune | Conde Nast Traveller

Cocktail bar review: Shad Skye, Shillong | Mint Lounge

Four Mumbai-based chefs redefining Indian food | Roadbook

Shillong food guide | Conde Nast Traveller

The new Santiniketan | Mint Lounge

Nolen gur: The Bengali liquid gold | Conde Nast Traveller

How regional Indian food defined 2023 | Zee Zest

Interview with Michelin-Starred Chef Ken Sakamoto | Zee Zest

Sukhat enters gourmet menus | Mint Lounge

A peek inside the monsoon kitchens of Maharashtra | Conde Nast Traveller

Review: Naga Belly, Mumbai | Conde Nast Traveller

Come rains, and it's time for 'shevala' | Mint Lounge

The best things to eat in Tagore’s Shantiniketan | CNT

Interview with YouTube channel Bong Eats | Mint Lounge

Pumpkin leaf fritters | Bon Appetit

The new wave of Naga cuisine | CNT

Ghee explainer | Eater

Condiment brands give Indian chillies a makeover | CNT

Self-taught bakers from the Northeast | Mint Lounge

Meaty feasts for the Gods | Whetstone South Asia

Chinese New Year in India | Conde Nast Traveller

'Nolen gur' goes gourmet | Mint Lounge

Nokshi pithe: The sweet tradition of edible art | Mint Lounge

How Satyajit Ray described the world through food | Conde Nast Traveller

Thamma’s shidoor kouto - Museum of Material Memory

Christmas in the North East | Mint Lounge

Eat like a local in Sikkim | Mint Lounge

Top food brands from the North East | Mint Lounge

Role of alkali in the cuisines of NE India | Mint Lounge

Black clay pottery of Meghalaya | Mint Lounge

Fermented fish: salt cured ‘nona ilish’ | Mint Lounge

Decoding the Assamese jolpan - Mint Lounge

Panch Phoron is greater than the sum of its parts - Whetstone Mag

Amar Khamar - Mint Lounge

Chapchar Kut is Mizoram’s spring festival - Mint Lounge

Lakadong turmeric of Meghalaya - Mint Lounge

Why Jhola Gur is like liquid gold - Mint Lounge

Bringing back the Bonti - Mint Lounge

The art and science of cutting vegetables for Indian cooking - Mint Lounge

The story of daab chingri - Conde Nast Traveller

Sour bombs of the Indian kitchen - Mint Lounge

Malpuas of India - Mint Lounge

Shidol - fermented fish from the Northeast - Conde Nast Traveller India

The story of Taal palm - Roundglass Thali

Pressure cooker cake - Mint Lounge

Growing a kitchen garden in lockdown - Mint Lounge

Food activism 2020 - Mint Lounge

Cooking with fish roe - Mint Lounge

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