Ayandrali Dutta is a New Delhi–based food and travel writer, culinary commentator, and content strategist.  

author - Ayandrali Dutta | Zee Zest

Ayandrali Dutta

Exploring India’s forgotten non-vegetarian desserts—from Mutanjan to Gosht halwa—this story uncovers Mughal-era flavours, evolving palates, and the chefs reviving these rare culinary traditions.

India’s forgotten non-vegetarian desserts—from Mutanjan to Gosht halwa—explore Mughal flavours, evolving tastes, and chefs reviving rare traditions.

All About India's Forgotten Non Vegetarian Desserts

The Curious Case Of India’s Forgotten Non-Vegetarian Desserts

Chef Auroni Mookerjee’s Yokocho on Park Street channels East Asian alley-style BBQ dining with cocktails, blending seamlessly with Kolkata’s khau-galli culture. 

Chef Auroni Mookerjee’s Yokocho on Park Street channels East Asian alley-style BBQ dining with cocktails, blending seamlessly with Kolkata’s khau-galli culture

Yokocho Redefines Park Street With East Asian Street Soul energy

Kyoto Meet Kolkata — Chef Auroni Mookerjee Redefines Park Street With East Asian Street Soul Energy

Delhi’s busiest neighbourhood GK2, welcomes Top Banana, where flavour-first, cocktails riff on classics with ferments, infusions and clarified juices—quietly perfected in a cocktail lab guided by “drinking does not overthinking.”

Delhi’s busiest neighbourhood GK2, welcomes Top Banana, where flavour-first, cocktails riff on classics with ferments, infusions and clarified juices. 

Top Banana Lands In Delhi’s GK2 With Flavour-First Cocktails

Top Banana Lands In Delhi’s GK2 With Flavour-First Cocktails And A Wink

Delhi welcomes Cavity, a forward-thinking cocktail bar by Jeet Rana and Chirag Pal, spotlighting GI-tagged Indian ingredients, paired with a refined, thoughtfully curated menu by Chef Amninder Sandhu herself. 

Delhi welcomes Cavity, a forward-thinking cocktail bar by Jeet Rana and Chirag Pal, spotlighting GI-tagged Indian ingredients, paired with a refined, thoughtfully curated menu by Amninder Sandhu herself. 

Delhi’s GK II Gets a 9-Course Cocktail Tasting Room in a Hidden Basement

Delhi Gets A New Hotspot, 9-Course Cocktail Experience In A Hidden Basement

Ramadan, a month of fasting, faith, and family, is steeped in flavour and nostalgia. Zee Zest speaks to six celebrated chefs about cherished childhood memories and dishes.

Ramadan, a month of fasting, faith, and family, is steeped in flavour and nostalgia. We speak to six celebrated chefs about cherished memories and dishes.

Six Chefs Revisit Childhood Iftars & Their Most-Loved Eid Dishes

Ramadan 2026: Six Chefs Revisit Childhood Iftars And Their Most-Loved Eid Dishes

It’s called “City of Joy” for a reason. With winter morning breakfasts in Kolkata shifting from kochuri to the Mughlai favourites like nihari and paya, these slow-cooked, spice-warmth can be equated with comfort.

It’s called “City of Joy” for a reason, with winter morning breakfasts in Kolkata shifting from kochuri to the Mughlai favourites like nihari and paya, these slow-cooked, spice- warmth can be equated with comfort.

How Sabir’s Nihari To Zeeshan’s Dal Gosht Define Kolkata’s Winter

zeezest

Kunal Bhatia and Shuvajit Payne

Sibani Mishra

sajit

Ayandrali Dutta

Articles By Ayandrali Dutta