Debapriya Sen, a passionate food blogger and photographer, began her culinary journey in 2017. Growing up in a family steeped in rich culinary traditions, she developed an appreciation for diverse flavors and cooking techniques. From Bengali delicacies and Assamese fare to Punjabi and Chinese cuisine, Debapriya’s blog celebrates the art of food, blending heritage with modern innovation.
What sets Debapriya apart is her extraordinary food presentation and food art. With an eye for detail and a creative touch, she transforms every dish into a visual masterpiece. Her ability to craft stunning food displays enhances the storytelling aspect of her culinary journey, making her work a true celebration of flavors, tradition, and aesthetic beauty.
When did you start your journey as a blogger?
I grew up in a family where delicious food and excellent cooking were the norm, both on my maternal and paternal sides. With such a rich culinary heritage, developing a discerning taste and an interest in culinary creations came naturally to me.
I started my food blogging journey as a food photographer back in 2017. Initially, I joined some Facebook foodies’ groups where I began sharing my culinary creations through photographs. However, I soon noticed that people were not only admiring the pictures but also asking questions about the dishes themselves.
It was then I realized that a photograph alone wasn’t enough to share the essence of my culinary creations. I began writing detailed descriptions about the dishes I shared, explaining their ingredients, preparation methods, and unique flavors. Over time, the growing interest and appreciation from people motivated me to evolve and refine my skills, ultimately shaping my identity as a food blogger.
This journey has been incredibly rewarding, and the support of the community continues to inspire me every step of the way.
How does the food we eat show who we are, and can food help people resist change or adjust to new cultures?
The food we eat reflects our identity, heritage, and values. It connects us to our roots, preserves traditions, and helps us adapt to new environments. I grew up in a Kolkata family with roots in Dhaka and Barisal. My parents, both exceptional cooks with deep culinary knowledge, passed down a rich food culture. Growing up in Kolkata’s Bhawanipur area, I was exposed to a cosmopolitan environment and became familiar with not just Bengali cuisine but also Punjabi, Gujarati, Chinese, and more.
After marriage, I moved to Assam and became part of a Sylheti family. This added another feather to my culinary journey, introducing me to the unique flavors and techniques of Sylheti cuisine, with its emphasis on simplicity and the use of fresh, locally sourced ingredients.
Embracing this change, I began learning new recipes, blending my inherited traditions with Assam’s diverse food culture. Today, my culinary creations reflect this rich tapestry of experiences, combining the bold flavors of Bengal, the cosmopolitan influences of Kolkata, and the unique tastes of Assam and Sylhet, creating a cuisine that truly tells my story.
How do the unique combinations of spices and ingredients in different cuisines reflect the history and values of a culture?
The unique combinations of spices and ingredients in different cuisines are deeply rooted in a culture’s history, geography, and values, as I’ve experienced firsthand. Growing up in a Kolkata family with roots in Dhaka and Barisal, our cuisine reflected the resilience and adaptability of migration.
The use of mustard, fish, and fragrant spices in Bengali dishes tells the story of a region shaped by rivers and a love for bold, earthy flavors. Living in Kolkata’s cosmopolitan Bhawanipur area, I encountered Punjabi, Gujarati, and Chinese cuisines, each reflecting distinct cultural values like hospitality, simplicity, or balance.
After marriage, moving to Assam introduced me to a food culture that celebrates nature’s abundance through local ingredients and minimalism. Now, my culinary creations are a blend of these rich experiences, combining inherited traditions with the diverse flavors I’ve embraced over the years.
How has globalization influenced the global popularity and adaptation of traditional masalas, and what impact has this had on their original cultural significance?
Globalization has significantly influenced the global popularity and adaptation of traditional masalas, transforming them into symbols of culinary exploration. These spice blends, rooted in regional cultures, have crossed borders, finding their way into kitchens worldwide.
However, with adaptation often comes alteration, as traditional recipes are adjusted to suit local pallets or mass production demands. While this increases their accessibility and versatility, it can dilute the cultural nuances and heritage they originally represented.
For example, Bengali masalas like shorshe bata (mustard paste) and posto bata (poppy seed paste) are now inspiring creative culinary innovations in global cuisines. While this evolution highlights the universal appeal of these masalas, it also emphasizes the need to honor their origins, ensuring the stories behind them are not lost in translation.
How does the ritual of preparing and sharing your favorite dish reflect social relationships and cultural traditions within your community?
The ritual of preparing and sharing food, especially my favorite dishes, holds profound cultural and social significance. For instance, cooking a traditional Bengali meal like shorshe ilish (hilsa in mustard sauce) not only connects me to my roots in Dhaka and Barisal but also serves as a way to pass down stories and traditions to those around me.
Sharing these meals fosters bonds, whether it’s within my family, reflecting the warmth and love I inherited from my parents, or within the community, where food becomes a shared language of celebration and gratitude. In Assam, I’ve embraced the tradition of cooking with local, fresh ingredients like indigenous greens and fish, which often involves collaborative preparation, further strengthening social relationships.
Your favourite Cuisine which you always like?
While I have a deep-seated love for Bengali cuisine, with its bold mustard flavors, riverine bounty, and rich use of fragrant spices, my heart now equally cherishes Assamese cuisine. The simplicity of Assamese dishes, with their focus on fresh, local ingredients like bamboo shoots, mustard greens, and small river fish, has enriched my culinary repertoire and introduced me to the beauty of minimalistic cooking.
Beyond these, I have an enduring fondness for Punjabi cuisine, with its robust flavors, creamy curries, and tandoori delights that speak of warmth and hospitality. South Indian cuisine, with its diverse range of dosas, sambars, and coconut-based dishes, never fails to captivate me with its balance of spices and textures. Additionally, I am drawn to the vibrant and flavorful world of desi Chinese dishes, where the fusion of Indian spices with Chinese techniques creates a medley of bold, comforting flavors.
Together, these cuisines reflect my journey—an ever-evolving blend of heritage, adaptation, and discovery—each plate telling a story of the places I’ve called home and the cultures I’ve embraced along the way.
How does Assamese cuisine reflect the socio-cultural and historical influences of the region, particularly in terms of its use of indigenous ingredients and cooking techniques?
To me, Assamese cuisine reflects the profound connection between its people and nature. Its use of ingredients like bamboo shoots, banana flowers, and joha rice showcases the fertility of the Brahmaputra Valley, which I’ve grown to admire deeply since coming to Assam after marriage.
Traditional techniques like steaming and fermenting preserve authenticity, while the minimal use of spices highlights the natural flavors of the ingredients. Every meal feels like a celebration of Assam’s agrarian roots and sustainable living. Cooking and enjoying Assamese food is, for me, an immersive experience in history, culture, and the region’s timeless rhythm.
How has the confluence of multiple ethnic groups and communities in Assam influenced its diverse culinary traditions, and what role does food play in fostering cultural identity in the region?
Since moving to Assam, I’ve been captivated by how its diverse communities enrich its culinary heritage. The variety of pitikas, khar dishes, and fish preparations exemplifies this beautiful confluence of traditions. Celebrations like Bihu, with its pithas and larus, reflect how food unites people beyond boundaries.
I see food as an expression of Assam’s vibrant culture, where each dish tells a story of community and resilience. For me, exploring Assamese cuisine has been a journey of discovering its people, values, and the incredible diversity that shapes its culinary identity.
How can the food of Assam be utilized as a medium for preserving indigenous knowledge, such as the use of medicinal herbs and ancient cooking techniques, in the face of modernization?
To me, Assamese cuisine is not just about flavors; it’s a treasure trove of ancestral wisdom. Ingredients like bhedai lota and khar, along with techniques like fermenting and steaming, showcase the ingenuity of traditional practices. Since coming to Assam, I’ve been amazed at how these methods connect food to health and sustainability. I believe documenting these practices and celebrating them in modern kitchens can preserve this heritage. Cooking and sharing Assamese dishes isn’t just about keeping recipes alive—it’s about passing down stories, values, and an enduring connection to nature and community.
Now, I thoroughly enjoy sharing ideas for various meals and inspiring others to try new combinations in their own kitchens. I love to mix and match elements from different cuisines in a single meal, creating unique and delightful culinary experiences. While cooking good food remains my passion, I am equally fond of plating it beautifully, ensuring that each dish is as visually appealing as it is flavorful.
My authenticity lies in my ability to stay true to the essence of the dishes I create while adding my own personal touch, making each creation a reflection of my love for food and art. This journey has taught me that food is not just sustenance; it’s an expression of creativity, culture, and connection, and I strive to bring these elements together in every dish I share.
