As the winter chill sets in, the Bengali culinary landscape transforms with the arrival of the beloved white and red radishes (Mulo). From simple stir-fries, daal, and fish curries to innovative desserts like pithe, here’s more about generational recipes from East Bengal (Bangladesh) and West Bengal, featuring cherished family traditions and exclusive chef-curated recipes

The shaadi season comes with its own script. Amidst the clink of choodas, shimmering kaleere, and somewhere between the vidaai and moving to a new home, millions of Indian homes observe a tradition - Pehli Rasoi. Marking the first step of a new bride into her marital kitchen, the ritual has travelled from wood-fired chulhas to Instagram-ready kitchens. Here’s how the ritual has shaped up, bridging the gender gap.

One could imagine Rannaghor by Sienna as a space where each dish has a backstory. While some draw attention to products or cuisines that are frequently disregarded, others highlight the eating customs of a certain part or community of Bengal. Some dishes encourage contemplation of the customs, culture, and history that influence how food is prepared and consumed. While a place like Sienna allows you to ponder and make your own decisions, Rannaghor wants you to be a little more open, according to Chef Avinandan. The tasting menu demonstrates how closely food is linked to individuals, their customs, and their communities through sight, smell, and taste. It serves as a gentle reminder of the complexity of each item and dish.