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
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
Lentils or dal goes down as a daily dish in Indian culinary. However to add variety into vegetarian curry choices, lentils particularly Chana dal can be used to make an interesting dish called “Dhokar dalna”. It is rich in taste and self-sufficient to be reckoned as a full fledged Bengali Continue Reading
Rashogolla / Rasgulla is a speciality of Bengal. It is nothing but cottage cheese balls which turns spongy after boiling in light sugar syrup. Being a Bong I can’t afford to loose the chance of posting it’s recipe as my first blog post. The recipe needs just a few ingredients Continue Reading