Amitav Ghosh, in his novel The Hungry Tide, masterfully portrays the Sundarbans as a palimpsest where colonial and ecological ...

State awaits Parliament approval to formalise name change in Constitution ...

Across rural Bangladesh, women entrepreneurs are transforming adversity into opportunity, building successful businesses that strengthen families, communities, and the national economy ...

A creature older than the Himalayas, central to Southeast Asian folklore and forest ecology, yet in Bangladesh it exists only as rumour, confusion, and unanswered questions ...

How a ruby red summer tonic from 1906 became the most beloved iftar drink across Bangladesh, India and Pakistan ...

Decades after its release into the wild, a super-ageing, bone-crunching vulture called Balthazar reveals a major conservation ...

When it comes to Bengal’s favourite course, how sweet is too sweet? In her book, Dey explores perceptions and traditions. An excerpt.

Hindus are currently celebrating Holi, widely known as the festival of colors and one of the world’s oldest living celebrations — a joyful annual event rooted in ancient myth, spiritual renewal and ...

This labour-intensive dish has crossed empires, borders and belief systems, becoming a shared language of generosity around the world.

Dayashankar Sharma, former head chef at Michelin-starred Tamarind, is opening his new restaurant, BAUJI, located at 67 Rowlands Road, Worthing, ...

Why does Bengal have a sweet for every occasion? Ishita Dey’s book explores how the treats have been shaped by distress, ...