Pritha Sen

Profile

Former journalist Pritha Sen is a Gurgaon-based development consultant who wandered accidentally into food. She enjoys delving into the history of regional cuisines, and the cuisine of Bengal is her forte. She believes that there is no such thing as a lost recipe, you just have to find it.

Eat, Pray, Eat. Then Repeat
Sun, Sep 24, 2017

Durga puja and pet puja are BFFs. All good grub, whether meat or mishti, is sacred at the street food carnival it inspires.

A fishy fable: If it’s monsoon, it must rain hilsas
Sun, Jul 09, 2017

We are literally eating the subcontinental king of fishes to death.

It’s a Wrap
Tue, Jun 13, 2017

Why the case for ajinomoto in momos holds no meat.

Eat Shoots and Leaves
Sat, Apr 01, 2017

It’s heartening to note, then, that there are others aware of their roots.

The melting pot: An account of new India’s culinary identity
Sat, Jun 25, 2016

Curiosity is high about the real India and the food we actually eat — not sell. It’s been a rather complex cauldron for the uninitiated to dip into, both at home and abroad.

What would you serve Rabindranath Tagore if he came home for lunch?
Sat, May 07, 2016

On the Bengali polymath's 155th birth anniversary, we wrack our brains to put together a menu worthy of his whimsical tastes. Hint: garlic vadas, Bengal goat curry, Horlicks, and "sandesh and pantua prepared by lovely hands" would work.

The dark past of the Begun Bhaja
Mon, Apr 18, 2016

Fried brinjal is as much as part of Bengal as Tagore, but, once upon a time, the vegetable was deeply unpopular, thanks, in part, to Lord Shiva.

How British greed spurred the creation of one of Bengal’s most loved dishes
Thu, Mar 31, 2016

The story of alu-posto is also the story of drug trade, exploitation and the Opium Wars.

For the love of food: A grave danger stalks the Kasundi
Sun, Dec 13, 2015

Who invented kasundi? Bengal, right? Right? In an age of patents and GIs, it is better to be safe than sorry.