Ghugni is quite a popular street food in Kolkata which finds a resonance with my childhood and growing up in the city. I still have a vivid memory of the street hawkers carrying a large bowl of ghugni on the flame, roamed around the streets in the evening, calling for Continue Reading
Today I am presenting quite a different Chicken curry which hails from the state of Tamil Nadu. The name ‘Chettinad’ is associated with the place of its origin, Chettinad. Alike any other preparation from south India, it also has the signatory flavour of curry leaves and coconut. Due to the Continue Reading
Any dish cooked in Dum ( slow cooked in low flame with lid on and hardly any added water) brings out amazing aroma of the ingredients and the spices which one can feel even while eating. Biryani can be a good example of what height can any Dum dish reach. Continue Reading
Earlier I have posted a recipe with pointed gourd, Patol Aloor Dalna, which was perhaps one of its simplest. Today I am sharing with you a bit delicate recipe known as Patoler Dolma or Dorma. Here the big fat belly of pointed gourd is cleaned to get stuffed with cottage cheese. Continue Reading
Sunday lunch is almost incomplete for Bengalis without “mangso-bhat“, that is any preparation of meat with steamed rice. Rice is well accompanied with gravy dish rather than a dry one. Generally I used to please our tongues by making usual Bengali Murgir Jhol. Though today I was in search of Continue Reading
The well known and common recipes of Paneer are butter masala, matar paneer or palak paneer. So when I was thinking to give Paneer a slight different treatment, I suddenly got reminded of a recipe which I shared with you quite a while back. That was of “Kadai Mushroom” which Continue Reading
Paneer butter masala is one of my favourite paneer dishes. I have a tendency to order this dish in restaurant whenever the options are veg only. I must admit the quality of paneer if far better here in Delhi than Kolkata. Now I frequently add paneer to my daily menu, Continue Reading
Pointed Gourd, known as ‘Patol’ in Bengali, is one of my favourite summer vegetables. We prepare various curries with this vegetable. Often mustard seed paste, poppy seed paste, curd etc. are used to elevate the taste of the curry. However today I am sharing with you is perhaps the simplest Continue Reading
 Among all the meat curries, ‘rezala’ caste an enchanting spell on me, that is hardly going to wither away with time. Not entirely sure of its origin rezala is crazily popular in Eastern India. It actually is a white creamy meat curry, attaining the colour due to the ingredients such Continue Reading
Cauliflower is one of my favourite vegetables. I generally used to make a simple curry with potato and cauliflower which can be found here ‘ ‘. Cauliflower seamlessly suits well in various dishes, for example lentils, mixed veg and even in fish curries. However, when I wish to make a Continue Reading