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
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
I am very happy and feel blessed to share with you the recipe of “Chaler Payesh”, the very Indian rice pudding known popular all across the vast land and known by different names such as ‘payasam’ in South and ‘kheer’ in the North. Payesh is also known as ‘Paromanno’ or Continue Reading
Fish curry is unarguably the most talked about quintessential Bengali dish which is synonymous to Bengali life, culture and food. It is perhaps the single common denominator which binds the Bengali daily life as an inevitable but deterministic thread. Bengalis love to talk about fishes, throng the markets every day Continue Reading
Kochuri or the stuffed puri is one of the most celebrated and loved road side breakfast snack for people in Bengal. On their way back from the morning walk they take a halt, relish hot kochuri with a typical alu curry and if possible pack for their family; if not Continue Reading
Jackfruit is a unique fruit, perhaps among the largest that grows on a tree, can be consumed at various stages of its life, when it is ripe and juicy and also when it is raw and young as vegetable. As jackfruit is rich in protein it is immensely popular as Continue Reading
Tal also known as Palmyra fruit, mainly found over Indian subcontinent and south Asia is a impersonation of sweetness. It holds a very important cultural symbolism in India, particularly in Tamil culture it is called “katpaha tharu” or “celestial tree”. In Bengal, the tall Tal tree captured literary imagination of Continue Reading
We must be quite familiar with the sweet from Bengal, called Sandesh. It is usually prepared from ‘chena’ or cottage cheese and often given different flavours with date palm jaggery, chocolate, mango, strawberry etc. Today my recipe is about Aam Sandesh aka mango flavoured sandesh. Throughout the summer this yellow Continue Reading
Kheer Patol/ Patol Mishti is a unique preparation of a sweet dish where the sweetness is blended with the taste and texture of a vegetable. It is like unraveling a secret treasure as the flavour of kheer is moulded around by a soft cover of parwal or patol and slowly Continue Reading