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…
Exploring the unexplored: My take on Dhansak after attending the Food Fest at Parsee Club
I don’t know how much justified it to say that Parsi food is actually unexplored. Well, if we consult the availability of reference on the internet it is needless to say that the food history, recipes etc. are not available in abundant alike other cuisines. My relation with Parsi community is actually limited to having…
Kosha Mangsho | Bengali Mutton Kasha
It’s Sunday morning and I’m in Kolkata … nothing could be better than this I guess!!! It’s almost 9o’clock and I was still in the bed with a mug full of black coffee and “Anandabazar Patrika” since at my native place Pasta (my daughter) is not my responsibility as she has house full of Dadu/Dida/Mamu/Mimi/Didi/Dada …
Mutton Rezala
Yum Mutton Rezala Prep Time: 12 hoursCook Time: 1 hourTotal Time: 13 hours Serving Size: 4-5 People IngredientsMutton: 1 Kg Marination: Onion: 3 Garlic: 6-8 Clove Ginger: 1 ” Hung Curd: 100 g Raw Papaya: 100 g Shahi Garam Masala Powder: 1 Tsp. Mustard Oil: 2 Tbsp. For Tempering: Bay leaf: 2-3 Dried Red Chili:…
Kochi Pathar Jhol | Aloo diye Mangshor Jhol | Bengali Mutton Curry
Smaller the Goat tastier softer the curry 🙂 and that’s why this runny Goat meat/ lamb curry from Bengal is known as Kochi Pathar Jhol! Kochi means “Small” and Patha depicted for “Goat.” This dish requires no introduction at all especially to the Bengalis! Call the runny Mutton Curry with big potato chunks by any…
