Creating masterpieces with everyday ingredients.
From my couple of previous posts like Roti Upma or Boiled Green Gram Salad, you must have gauged the fact that like many other fellow countrymen and women, I have also included ingredients as well as dishes in my regular menu that are not confined to my own traditional cuisine. And if this is true, …
In my ‘Bengali Style Masoor Dal or Red Lentil Soup’ post, I mentioned how this dal takes a backseat and allows the accompaniments to shine. Though owing to my familiarity I relate this condition more with masoor dal or red lentil, but this fact holds true for any kind of dal. The versatile dal can …
As I am preparing myself to write this recipe post, which happens to be ‘Chingdi Mach Diye Potoler Dolma Bhaja or Prawn Stuffed Pointed Gourd Fritters’, I begin to wonder and realise, how any stuffing in any vegetable or bread or for that matter meat, exponentially raises the strata of that simple dish and also …
Sipping my tea and staring at the window as small droplets of rain hit the window glass, I begin to contemplate how blessed I am for being able to witness these little things in life, which were a long distant dream just two years back. I know this last one year has been giving us …
I wish I could say that I have been adoring, loving and eating the dish, Macher Dimer Kofta Curry or Fish Roe Kofta Curry since my childhood. I am not sure if I can blame my immature tastebuds for this. But unfortunately, me and my tastebuds could not acknowledge the amazing taste of Macher Dimer …
Probably, as per school text books it is still spring, and probably we have just played Holi, ‘the festival of spring’ a week back. But barring few, most of the states in India are already under the rage of hot spell and preparing themselves for a more severe summer lying ahead. Among all the bodily …
As March arrives, the morning winter chills start giving way to bright sun falling on the face, and the country prepares itself to be ready for the soar in temperature, and tries hard to utilise the time and enjoy the days as much as possible, till the climate is tolerable. Grey and hazy days are …
It is said that human civilization has been cultivating lentils from the very conception of civilization itself. Thus, it should not surprise us to encounter lentil in one form or the other across the world, popping out in different form or in different states, waiting its turn to mesmerise us and connect us with our …
If it is possible to gather all the Bengalis in the world at one place, and enquire about their favourite dal, I am sure you will hardly find anyone answering ‘Mushur Dal’ or ‘Masoor Dal’. Strange it is. As you will also hardly find any Bengali, who has not grown up on Mushur Dal with …
Chorchori, not sure who invented the word, but so far it looks like one of the most flexible culinary word, atleast I have come across in my mother tongue ‘Bengali’. Although the internet provides us with lots of variation when it comes to defining Chorchori, and also given the luck of being born in a …