Steam curls off a banana leaf. Somewhere between the sharp hit of curry leaves crackling in coconut oil and the low, patient simmer of a rasam finding its pepper, Kolkata has quietly fallen for a cuisine it once only enjoyed at breakfast counters.
Steam curls off a banana leaf. Somewhere between the sharp hit of curry leaves crackling in coconut oil and the low, patient simmer of a rasam finding its pepper, Kolkata has quietly fallen for a cuisine it once only enjoyed at breakfast counters.
