HeyJaredAatreyee Mohanta
- Indexed articles, last 90 days
- 4
- Latest publication
- Oct 1, 2026
- Outlet visibility, for The Times of India
- Top 1K sites
- Earliest in this view
- Jul 15, 2026
Latest articles
Kolkata likes its coffee strong and sweet with some adda: ‘Cold brews, Vietnamese iced coffees steal all the attention’ (opens the original)
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Vienna roast is my favourite. I like my coffee freshly ground, so I have a little grinding machine at home and a French press. The whole process is so comforting. Coffee is my morning reset button I love making coffee for myself. I’m particular about the grind, dose and extraction. I have a coffee setup at home. I’d rather spend time making a proper cup than drink a bad one I’ve loved an Americano without sugar for a decade now. I’d carry an aeropress to work earlier, but now I have a portable e
Deep Dive: Is Kolkata ready for a true 1920s-style speakeasy? (opens the original)
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You should have to look for it, and once you find the speakeasy, there should be that feeling of – okay, I found it What I don't see thinning is the rise of cocktail-forward bars — Kolkata's bartenders getting braver with their concepts and menus, and the audience genuinely backing them. That's not a trend. That's here to stay – Rituparna Banerjee Secrecy is the invitation; theatricality is the seduction; craftsmanship is the substantiation; hospitality is the perpetuation
Chicken 65, Malabari biryani, Appam & Ishtu: Kolkata foodies go South beyond idli, dosa and vada (opens the original)
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Kerala food isn't performative – it shows up at every wedding, simple and clean. And Bengal already understands us: both our cultures are coastal, fish-loving people I don't really change the food to make it 'Kolkata South Indian.' I keep the flavours as they should be, but I'm sensible with the chilli Kolkata isn't just eating more South Indian food; it is actively seeking out regional authenticity, depth of flavour, and uncompromising heat profiles
Your Local Scene: Honey, they shrunk the kankras from Sundarbans (opens the original)
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We tried this delicacy for the first time in the homes of the farmers we work with. Instantly, we knew that the city would love it. With all logistics in place, we plan to experiment more next year This menu is deeply nostalgic for me. Bringing this to diners in Kolkata feels like hosting a meal in my own home. The chiti kankra’r tetul tok was a yearly staple for us, combined with indigenous rice, it’s a real treat`
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Top 1K sites
For The Times of India, the outlet · Measured Aug 1, 2026
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