“Cara do you know how to make Ilish Macher Korma? I mean the authentic one!” “Why do you ask? BTW I know how to make the Ilish Macher Korma though I can not comment on the authenticity! You know, there is nothing called authentic, food goes through the evaluation as well! At least that is what I feel” “Got it,…
Bori Begun Aloo diye Ilish Macher Tel Jhol
I always preferred “Ilish” over “Chingri” even that I am a born Ghoti (with my origin in West Bengal). I don’t even mind much to purchase this over-pricy fish, not more than once a month though 🙁 . Well, at present, in Kolkata, for good quality Ilish (say around 1- 1.5 kg size) the price…
Mutton Ghee Roast | Mangalorean delicacy, Mutton Ghee Roast
Hectic outstation trips, and then returning to the hotel in the evening! Sounds similar I guess (especially to those who opt for the trips often) but believe me those trips are not that bad. Especially when the days ended with the local delicacy. Wherever I have worked, trips are always been part of my responsibility….
No Churn Fresh Cherry and Chocolate Chip Ice Cream
“Pasta what are these?” “Maraschino cherry momma and Fresh cherry!” “kiiiiii! once more please!” “Maraschino cherry!!” Pasta how about “Only Cherry” beta! I mean you are just 3.5 darling! don’t kill me with your hilarious vocabulary! and why don’t you speak like other kids! How about some poem or something on the easier side”, I…
10 Ilish Mach recipes to try, before you die!
Ilish Mach or Hilsa Fish is considered as the King of fishes by the Bengalis. Though mostly favored by the Bangals (people having the origin in Bangladesh) but Ghotis (who are having the origin in India) cherish it equally. I am a true blue Ghoti I love my portion of Ilish Mach (even more than Prawn, the Ghoti favorite)….
Anglo-Indian Mutton Curry & a review of The Anglo-Indian Cookery Book by Mrs. (late) Dora Limond
Anglo-Indians are indeed one of the richest community in our country. With their mixed origin and hence mixed culture and among other things that reflect from their food as well. In Kolkata, several Anglo-Indians are living since ages and are known for their not only the heritage but the food as well. Now, my knowledge of Anglo-Indian cuisine…
Narkel diye Niramish Ghugni | Bengali No Onion No Garlic Ghugni or Yellow Peas Curry with Fried Coconut
Be it after Bijaya Dashami or any uninformed visit to her, Dida was always kind enough to cook the best Niramish Ghugni for me over the years with fried sliced Coconut. Neither dry nor runny, a bit massy and with a few peas intact, with the fainted smell of Ghee, Narkel diye Niramish Ghugni was…
Restaurant Style Chicken Malai Kebab | Chicken Reshmi Kebab | Murg Malai Kebab
Cooking is a passion for me but the lethargic me does not like to invest huge time in cooking. I prefer fuss-free arrangements and also use of locally available ingredients while cooking. Kebab is something I often make whenever I have to attend guests at home. This is especially when the gathering is in the evening…
Kolkata style Chicken Bharta | Down the memory lane with Chicken Bharta
My memory of Chicken Bharta always took me back to the college days or more specifically, the period when I have completed BSc and was struggling with the Master’s course. That was for the first time I left a metro city to study Rural Management and was based in a suburb of West Bengal, Kalyani. I used…
Mutton Handi Kebab, an heirloom recipe from a small-town Kebab shop in West Bengal
After a long time, I am posting a Mutton recipe, a very easy yet, tasty one, the Mutton Handi Kebab, an heirloom recipe I have adapted from a small-town Kebab shop in West Bengal. I learned the Mutton Handi Kebab from Sabina, my daughter’s ex-nanny. This is one of the simplest forms of the kebab…
