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Commissioned Work
426
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Commissioned Work
Location: Bangalore / Kolkata, India
Nationality: India
Focus:
Photographer, Photojournalist, Journalist, Travel, Photo Assistant, Documentary, Arts & Culture, Assignments, Editorial, Artistic
Covering:
Asia,
Skills:
Image Archiving, Audio Recording, Photo Assisting, Photo Editing, Coding HTML, Coding Javascipt, Storyboarding, Web Design, Curating, Photojournalism, Retouching, Web Development
School:
The International Center of Photography
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© 2025 Sayan Hazra
An upscale restaurant in Chennai, India, prepares a Margherita pizza with grated mozzarella and Halloumi cheese cubes. Mozzarella is becoming increasingly popular in Indian cuisine, particularly in urban areas and among those who enjoy international dishes. CREDIT: Sayan Hazra for The Wall Street Journal India
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© 2025 Sayan Hazra
An upscale restaurant in Chennai, India, prepares a Margherita pizza with grated mozzarella and Halloumi cheese cubes. Mozzarella is becoming increasingly popular in Indian cuisine, particularly in urban areas and among those who enjoy international dishes. CREDIT: Sayan Hazra for The Wall Street Journal India
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© 2025 Sayan Hazra
On Aug. 27, 2024, Namrata, 46, uses a whisk to gently stir curds at Käse in Chennai, India, to prevent them from sticking together and ensure even cooking. She is preparing Toma cheese, a traditional Italian cheese made from cow's milk, known for its rich flavor and versatility. CREDIT: Sayan Hazra for The Wall Street Journal India
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© 2025 Sayan Hazra
On Aug. 27, 2024, Namrata, 46, drains the remaining whey after pressing the cooked cheese curds in a mold to compact them at Käse in Chennai, India. After molding, the cheese is typically aged to develop its flavor and texture. CREDIT: Sayan Hazra for The Wall Street Journal India
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© 2025 Sayan Hazra
On Aug. 27, 2024, Namrata, 46, crusts the molded cheese curds with spent grains mixed with salt at Käse in Chennai, India, while preparing their version of Toma cheese, a variety famous in Italy. Crusting is an integral part of the cheese-aging process, contributing to the final taste and quality of the cheese. CREDIT: Sayan Hazra for The Wall Street Journal India
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© 2025 Sayan Hazra
On Aug. 27, 2024, Krishna, 28, washes the surface of a washed-rind cheese with saltwater every other day for three weeks to prevent fungal growth at Käse in Chennai, India. Washed-rind cheeses are characterized by their distinctive rinds and complex flavors, resulting from the regular washing or brushing of the cheese during aging. CREDIT: Sayan Hazra for The Wall Street Journal India
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© 2025 Sayan Hazra
A display of different styles of cheese at Käse in Chennai, India. CREDIT: Sayan Hazra for The Wall Street Journal India
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