An Ode To Khichuri
Picture this – it’s a cloudy afternoon, lightning and thunder accompany an intermittent rain – which at times, lashes, and at others, heavily drizzles. The wind sways the raindrops – angling
The Rise of Vegetarianism in Bengal-Shukto
There is an urban legend among a lot of Bengali families that in the early 1500s, Chaitanya Mahaprabhu came across a rather stubborn fisherman who wouldn’t budge an inch from his staunch
About Me
Deepali Ray – A Chartered Accountant (FCA) , Management Accountant (ICWAI) with a Master’s Degree in Commerce, from the University of Calcutta had no idea she would end up in the F&B industry. Arriving in Singapore in 1998 she started out in an IT company employing a little over 400 people. After trying the different cuisines in Singapore, she knew that it was missing just one more cuisine in its representation: Indian-Chinese. A cuisine that unites two of the world’s super powers and caters to people of all diets – from veganism to non-vegetarianism.