Turmeric - Different Truths

March 29, 2018
Ruchira Adhikari Ghosh
Food

Scrumptious Namkeen, Anyone?

Ruchira tells us about various namkeens, from different parts of India, in the weekly column, exclusively for Different Truths. Indians are probably the most notorious foodies in the world....

February 16, 2018
Shameena Abdurahiman
Fashion

India has over Eighty Ways of Draping a Sari

There are more than 80 recorded ways to wear a sari. The most common style is for the sari to be wrapped around the waist, with the loose end...

January 17, 2018
Lily Swarn
Food, Religion

The Tamil Harvest Festival Pongal Celebrates Bounty and Camaraderie

Lily tells us about the four-day harvest festival, dedicated to the sun, in Tamil Nadu. It’s also celebrated in other states in South India. It means ‘spilling over’ of...

January 10, 2018
Lily Swarn
Food

Gatte ki Sabzi

Lily tells us about Gatte ki Sabzi and the rich cultural heritage of Rajasthan, in the weekly column, exclusively for Different Truths. The land of Maharajas, deserts and scenic...

December 15, 2017
Sarika Sarkar Das
Food, Relationship & Lifestyle

Of Wedding Anniversary and Two Yummy Bengali Style Fish Recipes

Sarika tells us about her 13th wedding anniversary, the loving care of her husband, who makes it grand every year and two fish recipes that her man loves. Read more...

November 24, 2017
Sarika Sarkar Das
Food, History & Culture

Of Udaipur, Padmavati Controversy and Yummy Laal Maans, a Rajasthani Dish

Sarika takes us through enchanting Udaipur, its palaces, and forts, the many tales of valour, the controversy surrounding a film, Padmavati. She shares a yummy Rajasthani cuisine, Laal Maans,...

October 6, 2017
Sarika Sarkar Das
Food

Of Durga Puja, Wedding and Yummy Radhaballabhi

Radhaballabhi makes Sarika nostalgic. She recalls foodie Bengalis enjoy these and other eatables during Durga Puja. Interestingly, it brings back memories of her wedding. Read more, including its recipe,...

September 20, 2017
Lily Swarn
Food

Shukto: An Essential Bengali Cuisine not Influenced by the Portuguese Cooking

The Portuguese arrived very late, in the 16th century in India, but the medicinal value of eating bitter at the start of the meal was laid down by the great...

September 1, 2017
Sarika Sarkar Das
Food

Bengali Cuisine: Stuffed Teasel Gourd Fritters, Delicious Accompaniment with Dal-Bhat

Sarika shares a delicious dish from Bengali cuisine, stuffed teasel gourd (Kakrol) fritters that are a hit with dal-bhat (lentil and rice), in the weekly column, exclusively in Different...

August 30, 2017
Lily Swarn
Food, History & Culture

Patraani Machi and Macher Paturi: Parsi and Bengali Styles of Making Fish Wrapped in Banana Leaves

The Parsi dish Patraani Machhi, which literally means fish cooked in a leaf, has an almost identical cooking process as the Bengali favourite known as Macher Paturi. The spices...

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