Tender Jute leaves (Paat Shaak) are available in monsoons in West Bengal. It is the same fiber that is used to weave hessian, gunny sacs or burlap. Jute plant is native to Bengal and has been cultivated here for many many years. The first jute mill was established …
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), …