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Business News > Mint Authors > Priyadarshini Chatterjee

Priyadarshini Chatterjee

Mint Author

ARTICLES BY PRIYADARSHINI CHATTERJEE

The decorated facade of Zera Noya on the day of its launch in February 2023.

Warm breads, strawberry sloffen hearts at a Dutch bakery in Kochi

5 min read . 07 May 2024

Tsarina Abrao Vacha’s ‘musaadth’.

The secret sauce of Kochi's Luso-Indians

5 min read . 15 Mar 2024

Plum is one of the fruits mentioned in a lyrical verse in Bengali literature. (Istockphoto)

Songs that document Bengal’s seasonal food calendar

5 min read . 20 Jul 2023

A fresh bunch of dill leaves ready to be cooked. (Istockphoto)

How dill is used in regional Indian kitchens

6 min read . 12 Jul 2023

Podo pitha gets its name from the technique of dry-roasting a paste or batter of rice flour wrapped in leaves in an open fire (Sweta Biswal)

In Odisha, ‘podo pitha’ is a sentiment

5 min read . 16 Jun 2023

Silkworm pupa stir-fried. Picture: Gitika Saikia

The remarkable history of bar snacks in India

7 min read . 22 May 2023

The crumbly residue of ghee is used to make an array of laddoos, snacks and sweets. (Istockphoto)

My mother-in-law's meethe parathes are a lesson in zero waste cooking

5 min read . 04 May 2023

A photo of Gaylord from 2006. (Photo: Kunal Patil / HT Archive)

Dining out in Mumbai's glittering restaurant row in the 1950s

5 min read . 28 Apr 2023

‘Bael pana’, with ingredients like wood apple, jaggery and ginger. (Photo: Swetak Mohapatra)

‘Pana’, the drink of gods in Odisha

5 min read . 14 Apr 2023

Some temples, like Kamakhya in Assam, have a tradition of matsya bali, ritualistic sacrifice of fish. (Istockphoto)

Where fish is the food of the gods

4 min read . 25 Mar 2023

Bengali literature – across time and genre – is strewn with references to the hilsa

How Bengali literature pays homage to hilsa

7 min read . 21 Aug 2022

Pinwheel fritters made with colocasia leaves layered with spiced Bengal gram or rice flour batter are a popular monsoon snack in many parts. Photo: iSTOCKPHOTO

What makes colocasia leaves the stars of the monsoon

6 min read . 16 Jul 2022

Peeyajkoli posto (Maumita Paul Ghosh)

A love letter to Bengal's peeyaj koli

7 min read . 09 Dec 2021

Slow-cooking extracts the flavours and natural gelatine from the trotters into a delicately-spiced broth. (Photo: Istockphoto) (iStockphoto)

The many ways to warm up with paya this winter

5 min read . 20 Nov 2021

Kheer kodom from Kolkata's Balaram Mullick and Radharaman Mallick sweetshop (Photo: Sudip Mullick)

On a mishti trail in Kolkata during Durga Puja

6 min read . 11 Oct 2021

(From left) Kerala-style beef and gongura pickle; Mustard pork and fermented bamboo shoot pickle inspired by the Bengali-style shorshe maach. (Photo: Gautam Krishnankutty)

How regional condiments got a gourmet makeover

7 min read . 27 Sep 2021

Bottle gourd kofta at Rooh, New Delhi

Why the kofta is a fine-dining favourite

5 min read . 14 Sep 2021

Pandi Curry Sausage by Curly Sue Pork.

Going beyond the Goan 'choris'

5 min read . 07 Aug 2021

A miniature painting of angels bringing food to an ascetic, from the collection of the San Diego Museum of Art, US. (Wikimedia Commons)

When artists create food for thought

8 min read . 02 Jul 2021

Kolmi shaak’er bora shukto. (Photo: Anindya Sundar Basu)

The many 'shuktos' of Bengal

5 min read . 08 Jun 2021