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Rinku Bhattacharya is a creative Indian cooking teacher and writer, who began teaching Indian cooking almost a decade ago, to share the culture and home flavors of her native India.  Passionate about a conscious lifestyle and seasonal living, Rinku began writing about meshing Indian flavors with local ingredients procured from local markets and her own backyard. Her recipes and experiences are chronicled on her blog Spice Chronicles.

This concept has translated to two cookbooks. The first is a part memoir, part narrative-style cookbook, "The Bengali Five Spice Chronicles," which was the winner of the 2013 Gourmand Awards for Best Indian Cuisine cookbook. In her second cookbook -- "Spices and Seasons, Simple, Sustainable Indian Flavors" -- Rinku offers recipes inspired by the local bounty of the Hudson Valley. The book also offers tips and ideas on creating a green kitchen and reducing your food footprint.

When not in the kitchen, Rinku can be found in local farmer markets, doing spice-based seasonal demos, or on the soccer fields chasing her two lovely children, Deepta and Aadi, with a camera in tow.

Rinku has a doctoral degree in business from Pace University.

Kadhi Pakora. Credit: Copyright 2017 Rinku Bhattacharya

When the weather outside turns cold and chilly, I reach for chickpea flour to make Kadhi Pakora in all its comforting glory. Kadhi is

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Cilantro and Jalapeño Hummus. Credit: Copyright 2016 Rinku Bhattacharya

My first taste of hummus came years ago, at a potluck dinner I was organizing. Even before tasting the dip I was drawn to

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Grilled chicken and vegetables over rice. Credit: Copyright 2016 Rinku Bhattacharya

As the calendar starts to reach the other side of July, we are well into grilling season, enjoying the smoke and fire of the

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Fish dishes are a staple in Bengali cuisine. Credit: Copyright 2016 Rinku Bhattacharya

This year, for Bengali New Year, I decided to do something very intrinsic to Bengali cuisine -- explore the dimensions of cooking fish. Shadowed by

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Bengali Yogurt Fish Curry (Doi Maach). Credit: Copyright 2016 Rinku Bhattacharya

Indian cooking gets a bad reputation for being daunting and almost too difficult to fit into your everyday repertoire. This misconception may be gradually

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Pasta with Spicy Sausage and Chickpeas. Credit: Copyright 2015 Rinku Bhattacharya

As the new year emerges, the world welcomes a fresh start, usually with hopes of a new beginning with some luck thrown into the

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Anglo–Indian Shepherd’s Pie is a traditional holiday dish for the author. Credit: Copyright 2015 Rinku Bhattacharya

I am always amused when I hear of Diwali or other such festivals being referred to as the Indian Christmas. After all, in my

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Bengali Fried Eggplants, or Begun Bhaja. Credit: Copyright 2015 Rinku Bhattacharya

In the tradition of Bengali Hindus, the auspicious fortnight, or Debipaksha, ends on the full moon night with a prayer to Lakshmi, or Lokkhi

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