Pritha Sen

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.

Articles By Pritha Sen

The Minimalist Plate

Scrape the veneer off Bengali cuisine, and you’ll find a tradition that is about health and nutrition.

Eat, Pray, Eat. Then Repeat

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

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

It’s a Wrap

Why the case for ajinomoto in momos holds no meat.

Eat Shoots and Leaves

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

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?

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

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

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

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