Dal or Lentils is a quintessential part of Bengali menu. I used to see my grandmother put a bowl of lentils for boiling at the very beginning of her cooking almost everyday. Among various lentils ‘Mung’ and ‘Masoor’ are the most common ones. Masoor dal is also well-known for its 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