@CPriyadarshini Profile picture

Priyadarshini Chatterjee

@CPriyadarshini

Food Writer. Words in @Mint_Lounge @scroll_in BBC @CNTIndia @Eater @whetstone_mag @enthucutletmag @the_hindu @lonelyplanet_in etc @SussexUni alumni

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I wrote about the rice-loving Bengali’s single-minded devotion to Luchi! For the @whetstone_mag South Asia Journal. Thrilled to see my byline in a publication I do admire! whetstonemagazine.com/south-asia-jou…


Another Bengal patachitra inspired work …in the spirit of the season.

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An attempt at Kalighat Patachitra…

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Somehow the artist in me surfaces just when I should totally absolutely completely immerse myself in work. Tried my hands at Banglar patachitra….

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Priyadarshini Chatterjee Reposted

#Replug | In some Bengali homes, women sing songs on special occasions while preparing a confection called ananda nadu with rice flour, sesame and jaggery. scroll.in/magazine/10586… @CPriyadarshini ✍️about the reference of food in #bengali folk songs.


Priyadarshini Chatterjee Reposted

#Magazine | Preserving and protecting the body was a constant challenge but, at the same time, crucial to the success of the colonial project. scroll.in/magazine/10477… One way the colonists tried to deal with this challenge was through food and drinks. By: @CPriyadarshini


Priyadarshini Chatterjee Reposted

#History| In the United States, by the 1920s, there was rancour about the entry of rice-and-curry-eating Indians into the Royal British Navy, says food historian Krishnendu Ray. scroll.in/magazine/10492… @CPriyadarshini writes about the oppression of Indian sailors.


Priyadarshini Chatterjee Reposted

The Dimasa tribe of Assam prepare a fermented rice-based alcoholic drink called Judima, which is synonymous with the community. Today it is bottled and sold through cooperatives, writes @CPriyadarshini t.ly/7Yr7i

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Priyadarshini Chatterjee Reposted

Traditionally, around Kerala, fish curry is slow-cooked in meenchatti or manchatti – a flat-bottomed terracotta pot with a wide mouth. scroll.in/magazine/10488… @CPriyadarshini writes about India’s little-known cookware and their significance.


When In Vogue Life Magazine got in touch showing interest in my art and asking me to write about it, I was a little reluctant. I am artist, I thought, at least not in a professional, invested-for-life, formally trained kind of way. But I wrote it anyway….

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One of my personal favourites! For @scroll_in

#Food | In India, as is in most tropical countries where banana trees abound, the large, waxy and versatile leaves are used prolifically to wrap and cook food in and eat on. scroll.in/magazine/91154… By:@CPriyadarshini



Looking to get in touch with old families/residents of Varanasi/ Kashi for a story. Help connect please!


Just finished reading Knife by @SalmanRushdie At a time when I am wading through (barely) the sticky, sludgy waters of grief, I didn’t quite expect this book to bring me, of all things, comfort.

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Priyadarshini Chatterjee Reposted

#FoodHistory | As the meat furiously hisses on the searing slab of stone, swirls of smoke mingle with the spices to deliver olfactory rapture. scroll.in/magazine/10419… In this piece, @CPriyadarshini writes about her quest across India for food that is cooked on stones


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