To tell you honestly, I did not grow up eating doi begun. This is something, my mother never cooked at home. One day, me and my husband were sitting down in our living room when he told me that in his hostel days, they were …
Tring…. goes the alarm. I wake up to the buzzing sound of the fan. Am I late? I check the time in my alarm clock. No, on time. It is 6:30 a.m. in the morning. The sun is already high in the sky and I …
Tok or ambol is utterly a ghonti delicacy. Everytime I use to visit my mamabari in Midnapore, I was served with different toks, in which the speciality was the protein. For eg. chuno machher tok, machher dimer tok etc. Yes, my mother is absolutely ghonti …
One of the most important festivals of the Muslims, Eid al-Fitr is celebrated with a lot of zest. From plates overladen with juicy, meaty starters to pots brimming with biriyanis and mutton dishes and some really heavenly desserts, like Phirni, Eid al-Fitr is a melange of …
Machher dimer bora is a monsoon special delicacy in West Bengal. At this time it is abundant in the market. The last time we brought “machher dim” home, I prepared Machher dimer Bhapa. But this time, decide to go with the customary machher dimer bora …
Paanch foron is a blend of five spices namely cumin (jeera), nigella seeds (kalojeera), fennel seeds (mouri), fenugreek seeds (methi), wild celery (radhuni). However, if radhuni is not available, black mustard seeds (sorse) can be used. Panch foron is used to cook many vegetables, chutneys …
“গান যেমন একাকী গায়কের নয়, রান্নাও তেমনই নয় শুধু সূপকারের । রান্না তখনই সার্থক যখন তা অন্যের রসনায় তোলে পরি্তৃপ্তির কল্লোল ।” Aptly put by Purnima thakur and this recipe from the book “Thakurbarir Ranna” rounds up her idea. Dhokar dalna is a classic Bengali …
Muri ghonto is a traditional dish of Bengali cuisine. Muri or muro stands for head. Muri ghonto is a mishmash of rice, potatoes, cauliflower, fish head (mostly katla/rohu head). You can have the muri ghonto with hot steamed rice or as it is. Course: Side …