Jhal in Bengali cuisine often means sorse bata or mustard paste. But this jhal from my grandmother’s kitchen is fiery owing to a lot of green chilies added to it. With the whiff of kalojeere/nigella seeds and the sweetness of coconut, this jhal hits the …
In Bangladesh, no bhoj(feast) is complete without polaos. From morog polao, shutki machher polao, ilish polao, kima polao, machher kofta polao they have it all. They are known to prepare aromatic polaos with even curd/ yogurt as the only ingredient. Unbelievable isn’t it???? one of …
Daal or masoor daal (red lentil) is a part of every day’s meal in many Bengali households. While the sukno lonka (dry red chili) and peyaj (onion) foron is a classic preparation, this could certainly serve as a variation. It is delicious, rich, and easy …
It is 7:30 am in the morning. Drenched in sweat I jump out of my bed and enter the bathroom for a shower. I should not be late for school I thought. Our school bus picks us up and drops us at school much ahead …
A culinary journey of a woman is beautiful. While growing up, a woman inculcates culinary practices from her mother. Then gradually as she grows up, and gets married, she learns new preparations from her mother-in-law. Her cooking then becomes an amalgamation of what she inherited …
Begun Basanti literally means “eggplant yellow”, a color synonymous to the beautiful season of spring. And when the golden fried crisp eggplants present themselves thoroughly dunk in rich and deep gorgeous yellow mustard sauce, it completely complies with its name. Begun Basanti is a classic …
My days have been crazily busy for the past five to six weeks. Due to the ongoing lockdown and post lockdown schedule in Israel, office work has moved to the weekends. As I hastily enter the kitchen to prepare our day’s meal, my 3 yrs …
In Bengali, “gota” means whole and “seddho” means boiled. Gotaseddho means a dish where whole green mung is boiled along with 6 vegetables with 6 pieces each. And this set is repeated for each woman with kids in a house. The whole boiled staff is …
Cabbage cooked with perfumed rice, effusing aroma of spices and ghee and with occasional bite of raisins and peas-Chaal Bandhakopi, is a conventional Bengali preparation. This is a sattvik recipe and can be prepared during pujas or vegetarian days at home. Adding chaal or rice …
Daal or Lentil soups are a part of staple diet in West Bengal. While patla musoorir daal (thin red lentil soup) is a specialty of summer meals, some daals have occupied winter meals. Mulo or radish being available in winter, this daal is often served …