Author: The Epicurean feast

Rasabali

Rasabali

Subho Rathyatra to everyone!!! Ratha Yatra is a festival of Odisha associated with Lord Jagannath held primarily at Shri Kshetra Puri Dham. It is the oldest Rath Yatra , whose descriptions can be found in Brahma Purana, Padma Purana, and Skanda Purana and Kapila Samhita. Rath Yatra or Jatra is the 

Kancha Aamer Misti Anchar/ Raw mango sweet chutney

Kancha Aamer Misti Anchar/ Raw mango sweet chutney

As we head towards almost the end of the season of “kancha aam”(raw mangoes), making anchar or sweet relish was something which was mandatorily done by my mother every year. Tart raw mangoes, cooked in jaggery, aromatized with Paanch phoron, a dollop of aamer anchar 

Enchorer Korma

Enchorer Korma

Korma originates from Mughlai cuisine of the Indian subcontinent . Classically, a korma is defined as a dish where meat or vegetables are braised with yogurt or stock. The technique covers many different styles of korma. While some kormas are prepared using turmeric powder and red chili 

Malai Chingrir Polao

Malai Chingrir Polao

Chingrir malaikari, a quintessential bengali preparation made with large tiger prawns (bagda chingri) or giant freshwater prawns (golda chingri) in a creamy coconut-milk sauce. While we were child, special fried rice and polao used to be always our favourite. Therefore, my mother used to often 

Muger beguni

Muger beguni

Begunis are a deliciously simple Bengali style fritter associated with monsoon season in the country. While begunis or eggplant dipped in chickpea flour batter or besan is the most popular way of making begunis, muger beguni is a special one. Thinly sliced eggplant coated in spiced mug 

Pepe r Dolma (Amish)

Pepe r Dolma (Amish)

As I have written many times earlier, dolmas are my favourite. The art of cooking the filled vegetable to perfection gives me a sense of achievement as a chef. So much so that I give away the minimum leisure time I get during the weekends 

Bangladeshi Haleem

Bangladeshi Haleem

Haleem is a savory porridge made with meat, wheat and lentils. A traditional favorite in India, Bangladesh, Pakistan and middle-eastern countries, this one pot meal is amazingly appetizing and wholesome. Traditionally it is often slow cooked in huge pots overnight and is a staple food in 

Keema Moglai Porota

Keema Moglai Porota

Moglai porota… was a part of many of our celebrations during our childhood. Bhalo result in school to guests at home , it was mostly moglai porota and chaa. While this is chicken keema moglai porota that I prepared, my father had once made moglai 

Gota Murgir Roast/ Whole chicken Roast

Gota Murgir Roast/ Whole chicken Roast

Whole chicken is often cooked as murg musallam. But of course that needs a lot of preparation and of course many people to finish the dish off. We are a family of 3 people, 21/2 I would rather say (myself, my husband and my 4 

Sheem r Bhorta

Sheem r Bhorta

Bhorta or Bharta comprises of combination of various mashed vegetables, proteins (eg. lentil, fish, meat) along with herbs, and lots of chilies. While the most common bhartas are aloor bharta, begun bharta, beet bata/bhorta, dhonepata bata/bhorta, lau r khosha bata, other non-vegetarian versions on my