While desserts are predominantly served at the end of a meal, those with a serious sweet-tooth well agree that anytime is dessert time! Eid-ul-Azha is just a few days away and there is no better way to celebrate the festive occasion than to prepare and serve traditional Bengali sweets.

Some recipes and techniques have stood the test of time and are still loved many generations later. The use of yoghurt in some of the recipes takes the marinade to the next level and tenderises the meat to make it a scrumptious dish. Do not forget to execute the following easy-to-follow steps to setup a grand dinner table.

Organ meats, sometimes referred to as 'offal' are the organs of animals that humans prepare and consume as food. Are you looking for new ways to incorporate organ meats into your diet?

Curling your fingers around a steaming hot cup of tea, slowly sipping the invigoratingly flavoured and aromatic beverage...

Fish is consumed as food by many species, just like us! It is a great and important source of protein and other nutrients.

Legend has it that the korma was created in the royal kitchen of Akbar in the mid-1500 century.

If you were to select one quintessential iftar dish, hands down chickpea will be it.

Ever heard of a food item that promises health and exhibits an exciting play of flavour and colour on our plates?

Spread out three layers of newspapers on the floor or your table. Apply generous amounts of oil onto your knife/sickle blade and onto your hands to prevent the sap from sticking to your knife, fingers and hands.

Along with dal, bhortas are possibly the quintessential Bengali food, a staple in our diet.

Planning for a tea party with your favourite acquaintances? And confused as how to go about dishing up that unique, yet easy-to-do recipe? Tea is very much part of our Bengali lifestyle without which occasions remain incomplete. So, sit back, get relaxed and have a cup of tea. Celebrate summer with a candlelit evening high tea, and serve season-inspired recipes your guests are sure to enjoy.

As any mistress or master of the kitchen will tell you, leftovers are inevitable.

The element that takes the atomic number 20, calcium is essential for all living beings.

Bitterness is perceived as an unpleasant, sharp, and disagreeable taste, but it is sometimes deliberately added in dishes to make them more palatable.

People associate olives with pickles, but it can also be used to make other delicious preparations. Olives are classified into three groups according to the ripeness of the harvest and one needs to use the right type to get the right flavour and tangy taste.

This is a delicious Bengali side dish, easy to rustle up and goes well with rice. Sheem shorshe tastes heavenly when simmered in mustard paste until soft and tender.

Preheat the oven to 180 degrees. Coat a baking pan with butter. Place the cooked, sweet potato flesh, eggs, coconut oil, honey, and vanilla extract in the base of a food processor.

The weddings may be over but the long list of post-wedding luncheons and dinners have just begun. The following are some recipes

Boil milk on medium flame, add condense milk and grated mawa. Keep cooking till the milk boils down to half.

Festival season is around the corner with Durga Puja kicking off the celebrations. The festive period is a foodies' paradise with plenty of mouth-watering dishes to savour.