It’s Sunday morning. Lazily, I wake up and enter the kitchen for preparing the day’s meal. Sunday is almost fixed to “meat day” in my house. As I was marinading the meat to prepare kosha mangsho, my husband tells me. Ajke kichu special rice banao. …
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 …
There are different leafy vegetables in Bengali cuisine. Be it quintessential laal shaak(red amaranth), pui saak(Malabar spinach), palong shaak(spinach) or the leaves which have been gradually included in the cuisine eg. shiuli paata(Parijat leaves), kharkol pata(Typhonium trilobatum scientific name. Didn’t find a common english name), …
Preparing momo in my kitchen is a tour down the memory lane. Momo reminds me of my childhood when me and my my sister use to help my mother preparing momos at home. It reminds me of how we use to experiment momos from different …
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 …
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 …
Beetroot has many health benefits. During this time of “lockdown”, I open my refrigerator when a couple of beetroot smiles at me. And that’s it. I understood soon we will have to visit the supermarket to refill our stocks. At this time, when we are …
Aloo fulkopir dalna is one of the fundamental yet classic dish of Bengali cuisine. It is a no onion no garlic dish which is often cooked in Bengali households. It is often cooked at my home on Saturdays. Why Saturdays???? Like many Bengali homes, till …
Radhaballavi reminds me of my childhood days, when chance of having them was only an affair of “byapar bari”(ocassion in the house. This is how my husband calls it 😂). For my mother, who was a working woman, preparing radhaballavi at home was not possible. …
Hailing from Jalpaiguri, chowmein/noodles was an obligatory post on my blog. Contrary to Kolkata where telebhajas are more popular street food, North Bengal favors chowmein, momo and thukpa. Nevertheless, chowmein is also popular in other parts of West Bengal as well as India. This stir …