The Kitchen

Recipes

Bengali, Italian, Chinese, North Indian, Fast Food — every recipe comes with an opinion and a reason. Cook with instinct, not just instructions.

Sorshe Ilish

The taste of a Bengali monsoon — mustard, hilsa, and memory on a plate

The taste of a Bengali monsoon — mustard, hilsa, and memory on a plate

Tiger prawns in full-fat milk gravy — the recipe that converted a non-fish eater

Rome's greatest pasta — three ingredients, infinite technique

Sichuan street food — numbing, spicy, deeply satisfying

The slow-cooked North Indian classic — rich, smoky, unapologetic

Thin, crispy-edged, double-stacked — the only burger worth making at home