@rituparnaroy

rituparnaroy has been a member of Linktree for 5 years and joined in August 2020. Besides social media accounts, rituparnaroy has populated their site with ‘Maach’, ‘mangsho’ and ‘mishti’ on this tasting menu from Bengal | Mint Lounge, Chef Asma Khan's guide to Indian food in London | BBC Travel, The new wave of Himalayan cuisine | Eater, Rediscovering Telangana: A culinary journey with Terrāi | Mint Lounge, Mango in home cooking | Eater, A local chef's favourite street food picks in Kolkata | BBC Travel, The best restaurants in Fort and Colaba, South Mumbai | Roadbook, Beyond the bhut jolokia | The Nod, A recipe for shutki bata from pre-Partition times | Mint Lounge, Restaurant review: Ground Up, Pune | Conde Nast Traveller, Cocktail bar review: Shad Skye, Shillong | Mint Lounge, Four Mumbai-based chefs redefining Indian food | Roadbook, Shillong food guide | Conde Nast Traveller, The new Santiniketan | Mint Lounge, Nolen gur: The Bengali liquid gold | Conde Nast Traveller, How regional Indian food defined 2023 | Zee Zest, Interview with Michelin-Starred Chef Ken Sakamoto | Zee Zest, Sukhat enters gourmet menus | Mint Lounge, A peek inside the monsoon kitchens of Maharashtra | Conde Nast Traveller, Review: Naga Belly, Mumbai | Conde Nast Traveller, Come rains, and it's time for 'shevala' | Mint Lounge, The best things to eat in Tagore’s Shantiniketan | CNT, Interview with YouTube channel Bong Eats | Mint Lounge, Pumpkin leaf fritters | Bon Appetit, The new wave of Naga cuisine | CNT, Ghee explainer | Eater, Condiment brands give Indian chillies a makeover | CNT, Self-taught bakers from the Northeast | Mint Lounge, Meaty feasts for the Gods | Whetstone South Asia, Chinese New Year in India | Conde Nast Traveller, 'Nolen gur' goes gourmet | Mint Lounge, Nokshi pithe: The sweet tradition of edible art | Mint Lounge, How Satyajit Ray described the world through food | Conde Nast Traveller, Thamma’s shidoor kouto - Museum of Material Memory, Christmas in the North East | Mint Lounge, Eat like a local in Sikkim | Mint Lounge, Top food brands from the North East | Mint Lounge, Role of alkali in the cuisines of NE India | Mint Lounge, Black clay pottery of Meghalaya | Mint Lounge, Fermented fish: salt cured ‘nona ilish’ | Mint Lounge, Decoding the Assamese jolpan - Mint Lounge, Panch Phoron is greater than the sum of its parts - Whetstone Mag, Amar Khamar - Mint Lounge, Chapchar Kut is Mizoram’s spring festival - Mint Lounge, Lakadong turmeric of Meghalaya - Mint Lounge, Why Jhola Gur is like liquid gold - Mint Lounge, Bringing back the Bonti - Mint Lounge, The art and science of cutting vegetables for Indian cooking - Mint Lounge, The story of daab chingri - Conde Nast Traveller, Sour bombs of the Indian kitchen - Mint Lounge, Malpuas of India - Mint Lounge, Shidol - fermented fish from the Northeast - Conde Nast Traveller India, The story of Taal palm - Roundglass Thali, Pressure cooker cake - Mint Lounge, Growing a kitchen garden in lockdown - Mint Lounge, Food activism 2020 - Mint Lounge, Cooking with fish roe - Mint Lounge, Portfolio.