I have started a new phase of my life in Delhi six months back. Again a new city, new people around with some interesting foods to explore 🙂 Though Delhi is famous for its Mughlai food, I bet one would love the parathas available here, even in small road side stalls. Continue Reading
Blondie, with a startling resemblence with chocolate brownie, is a rich, sweet desert bar. However, here the chocolate flavour of brownies is missing and which is often replaced by vanilla essence. The source of dark brown colour of blondie arises from the brown sugar used in its preparation. Mostly the Continue Reading
Coconut Laddu is a very common sweet found abundant over east and southern part of India. Often we prepare it to offer God as ‘prasad’. Since childhood, I saw my mother to prepare mainly Gurer Naru, or coconut laddu with jaggery, during ‘Bijoya Dasami’ and ‘Lakshmi Puja’. Apart from Gurher Continue Reading
Alur chop is perhaps the most quintessential street-side snack in Kolkata. Perhaps the most common as well, among all the Pakoras or “Chop”s as known in Bangla, it can’t be separated from Bengali identity. However, being so common and available at every other snack vendors, it is taken granted and Continue Reading
Mung Dal/lentil is somehow a coveted side dish for Bengalis although having almost a regular presence on the platter. It can be prepared in different ways, few of which I have already shared with you. However, ideally those preparations are all without the Cheelka or green cover and known as Continue Reading
Winter spent waste for Bengalis if Khejur Gurh (Date Palm jaggery) is missing from the sweets during this period. These days Kolkata has really a short winter and even a shorter supply of the Khejur Gurh. Still one can find shops full of sweets made with date palm jaggery such Continue Reading
When vanilla and chocolate blend playfully, swirl together and make a painting of white and brown, you know that marble cake is on its way to be born. Not often, what you bake, looks gorgeous. However, for marble cake, it does best. You slice the loaf and the true art Continue Reading
I am back with pasta after ages. This time it is the naughty spaghetti with chicken slices and parsley herbs. An absolute delight for non-vegetarians who love pasta. It seems that this recipe satisfies each of your taste buds without going wild. It is a bit of gingery, a bit Continue Reading
Long back, I have shared with you recipe of Mullet fish (Parshe mach) gravy, Parshe Macher kalo jeere-kancha lonkar jhol, which is still much adored. Today, I describe a slightly different recipe of Mullet fish with mustard sauce, which is a bit spicy preparation, although found abundantly in Bengali kitchen Continue Reading
As the severity of winter mellows down, I find vegetable markets are flooded by vegetables. Cauliflower, milky white radish, mushroom; Green cabbage, spinach, broccoli; Orange carrot; vibrant Red beetroot; tri-colour bell peppers, I go on shuttling between them and fill in my shopping bag. Although neither me nor my husband are not Continue Reading