Although the Hilsha season is over for this year, we in Delhi is still fortunate to be supplied with the coveted queen of all fishes. Though there are several dishes can be prepared of Hilsa aka “Ilish mach”, jhol and bhapa ilish are the commonest of all. However, in this Continue Reading
Hello, my name is Kaveri Chunder from Gastronomic Explorer, a blog focusing on experimenting with food. I have recently moved to London from Bangalore and my birth city is Kolkata – The city of Joy. Kolkata is a wonderful place brimming with heritage restaurants and culturally rich, both a continuous source of inspiration for my Continue Reading
Our daily meal generally includes a fish curry almost every day particularly in lunch. That is why it cannot be too rich and spicy all the time. The light gravy which we call ‘Jhol’ or gravy per say is prepared without any onion or garlic and does have minimum spices. Continue Reading
Among different healthy vegetables, Chalkumro or Ash Gourd is one of many and are largely available in the summer. Ash gourd, also known as Benincasa hispida/winter melon/wax gourd/white pumpkin or Chinese watermelon, is a vegetable particularly native to parts of Southern Asia. It grows on a vine and matures into a Continue Reading
Bael fruit is widely available mainly in Summer. It contains a greenish yellow, wood-like outer shell and orange, sweet inner flesh. This fruit is native to Indian Subcontinent and Southeast Asia. Scientifically known as “Aegle Marmelos”, it has got different names like Bengal Quinch, Golden Apple, Wood Apple, Stone Apple, Continue Reading
Watermelon is my favourite summer fruit after Mango and Lichi. I can in fact eat a whole bowl of watermelon in one go. I do not really need any fancy exquisite dressing for this fruit. However occasionally it is not unfair to pamper ourselves with a glass of vibrant coloured Continue Reading
Shrimp aka “Kucho Chingri” has a pivotal role in Bengali Cuisine. Generally, any independent dish is not merely prepared with only shrimp. However, while accompanying with any vegetable the taste is enhanced many folds. We Bengalis usually pair up shrimp with Bottle gourd, Pointed gourd, Green jackfruit, Banana flower, Elephant Continue Reading
Whenever my fruit basket is full of apples, I always think of making Apple Tart or Apple Pie. Finally, I fulfilled my wish and tried my hands on Mini Apple Tarts. Soft and baked apples would be wonderful to taste in the crunchy shortbread crust as camouflage. Hope you will Continue Reading
Tangra Fish recipe is nothing new in my blog. Previously I shared two more recipes of tangra fish (Tangra Macher Jhol/ Tangra fish in Light Gravy , Tangra Macher Jhal/Tangra fish in Rich Gravy). Today’s recipe is almost similar to ‘Tangra Macher Jhol’ with slight difference in vegetables used. In Continue Reading
Mung Dal happens to be an essential staple food in Bengali Cuisine. Naturally being a Bengali I love to cook different veg and non-veg (even with fish head) preparations with mung dal. Today I am sharing such a mung dal recipe, ‘Sobji Dal’, which I learned from my mother. ‘Sobji’ Continue Reading