‘Pabda’ is quite a well known fish in Bengal and one of my favourites too. Back home, it can be prepared in different ways, however I like it most when cooked in mustard gravy and tastes a bit on the upper edge of my spice tolerance. In fact, fish curry Continue Reading
Ideally the chicken curries are prepared with lot of spices and known for its thick gravy. However, deviating from the usual preparations of chicken, here I am sharing with you a simple recipe with lemon juice known as ‘Lebu Murgir Jhol’. The speciality of this dish is the use of Continue Reading
Cordon bleu is a cutlet in which a thin slice of pounded meat is wrapped around cheese, then breaded and pan fried or deep fried. Various meat can be used for this purpose, such as chicken, veal, ham etc. But as the name reveals I replaced meat with fish fillet Continue Reading
Prawn has always been a favourite of mine and I often prepare different dishes with it. Recently I came to know about the “Chingrir Chachchori” or Dry Prawn curry which I tried a few times and liked quite a lot. Here, onion, tomato and raw prawns are all cooked together Continue Reading
Biryani ranks at the top of my favourite food list. Whenever there is a special occasion in my house, the very first dish comes to my mind is Biryani. It is a very well known Mughlai dish, cooked with meat and rice in dum, adored all over the sub-continent. However, Continue Reading
Ilish or Hilsa is the king of fishes for Bengali. This fish is generally found in sweet river water and possess a distinctive silver like shining body. What sets it apart from all the other fishes is its supreme unbeatable taste which however comes at the cost of innumerable thin Continue Reading
‘Shami Kebab’ is a small patty composed of minced or ground meat mixed with Bengal gram lentils and spices. It is a very popular snack in India and features regularly in Pakistani and Afghan cuisine. In India it is generally prepared with mutton. However one can use any kind of Continue Reading
Pasanda is a Mughlai dish of meat in rich gravy. Raw meat, coated with yogurt and few spice seasonings, cooks itself in ‘dum’ i.e. in a closed vessel on low heat. The meat could be any of mutton, beef or chicken. And whenever almond nuts are used in the preparation; Continue Reading
I already expressed my soft corner for Chinese food, which is incomplete without mentioning fried rice. Perhaps it is not justified to tout fried rice as Chinese, since it can be found in abundance in Thai, Indonesian and other Asian cuisines. In fact, they taste drastically different depending on where Continue Reading
I am a big fan of Indochinese food. Whenever I have boneless chicken fillet in my stock, the very first dish comes into my mind, is “Chilli Chicken”, a very well-known delicacy to every other non-vegetarian. Crispy fried chicken in a saucy gravy with crunchy vegetables is just awesome in Continue Reading