“Morog Pulao” can be regarded as a close alternative to Chicken Biryani as the key elements are almost similar. However, if Biryani requires a lenghty and complex process, Morog Polao is easier to prepare but is not compromising in taste by any means. One may wonder what does morog aka Continue Reading
“Paneer” is nothing but a cheese that can be easily made at home. It was first originated in India and serves as a key element in many Indian delicious vegetarian dishes. As it is not always readily available in the market and even sometimes the market bought “paneer” is not Continue Reading
Although a shop-bought cake is convenient and usually very good, a home-baked cake is much better, perhaps because a little bit of the soul of the cook goes into it along with the other ingredients ! 🙂 If doesn’t come out absolutely perfect, it really doesn’t matter – this just Continue Reading
“Fish batter fry” is a celebrated fried dish back home, often served as starter to the guests in occasions and parties. Its recipe is not very demanding, with the only important requisite of a good quality fish. In Bengal, we generally use “Bhetki fish” fillets to prepare the batter fry, Continue Reading
Bengalis are very fond of fishes which feature mandetorily in their daily diet. Mainly those fishes are sweet water ones and are quite different from the sea-fishes. In Europe, among various kinds, Salmon ranks high due to its unparallel taste with thick flesh and smoothy fat. We mostly go for Continue Reading
“Chanar kalia” or Cheese ball curry is a delicious Bengali side dish. This vegetarian dish goes down very well with Roti, Paratha or even with Plain rice and Pulao. If you don’t have “paneer” in your stock and you are scratching your head to come up with a special vegetarian Continue Reading
After coming to Europe, I get amazed seeing varieties of breads and pastries, heaped up on one another in the lovely cane baskets, coloured from light yellow to dark brown, smell of freshly melt butter whenever passing by bakeries. My favourite among them is “Crossaint”, a french delicacy, made of dough Continue Reading
“Rasmalai” is another popular Indian sweet dish made from milk, and one of my favourites too. The only way out not to stay deprived from these dear dishes, here far away from India, is to prepare them at my own kitchen. So, here comes the recipe of Rasmalai for you Continue Reading
Prawns, however often touted by perfectionists as a sea food not really featuring on the fish category, actually hold high status for us Bengali/Indians as a celebrated fish item and even remain as demanding as Hilsha, the undoubted queen of fishes. Prawns particularly the large ones like tiger prawn make Continue Reading
Mutton curry over Sunday lunch is the dearest thing on earth for the Bengali. It features right on top of their list of coveted foods for years. However, outside India, mutton is not the easiest meat to get and one has no choice but to replace it by lamb while Continue Reading