Kala Bhuna is a delicacy from the Port City of Bangladesh called Chattogram (Chittagong). The secret to this recipe is how long you stew the mutton in its own juices: The Infamous Bhuna to achieve the “Kalo rong” (Black colour). I rummaged through numerous blogs and (insert One Eternity Later meme), came up with myContinue reading “Chattogram’er Kala Bhuna”
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Chingri Baati Chocchori
You could think of a 100 ways of making prawns but I bet a good “baati chocchori” will always be on the list of Top 10 bengali comfort foods. This low-maintenance preparation of prawns lets you get sheepishly away with very easily with a burst of taste in your mouth asking for more. The tenderContinue reading “Chingri Baati Chocchori”
The Hilsa Chronicles – Ilish Begun’er Tel Jhol
My mother, Suparna reminisces today. “One of the earliest memories of marrying into my husband’s family is how much they loved food. My father-in-law had a peculiar style of breakfast with the influences from his British friends who kept their relationships years after the independence through handwritten letters and book exchanges; some of which IContinue reading “The Hilsa Chronicles – Ilish Begun’er Tel Jhol”
A Rajput Rasoi and its legacy – Jodhpuri Laal Maas
The cuisine of India is not circumscribed to its physical boundaries. It has its influences from the royal dynasties, explorers and the families that made it their homes. Likewise, Rajasthani cuisine is a gastronomic journey of the legacy that is buried in the sand dunes of Thar and hidden in the nooks and crannies ofContinue reading “A Rajput Rasoi and its legacy – Jodhpuri Laal Maas”
Biye-Barir Showstopper – Rui Maacher Kalia
If you’re a Bengali or an Assamese, you have already attended at least one wedding serving a rich lustrous Rui Maacher Kalia on plastic square bowls to devour with Kaju-Kishmish Polao. When I was 10-11 years old, you know, that childhood phase, buffets rarely existed in small towns. In Tezpur, mostly there were catering servicesContinue reading “Biye-Barir Showstopper – Rui Maacher Kalia”
Khar – An alkali that inaugurates an Assamese meal
Assam is a land of various ethnic groups and culture, hence their food habits are diverse from something as simple as Guti Aloo Bhaji (Baby Potato Fry) to Muga Leta Fry (Silk Worm Fry). Khar is one such ingredient that is used in Assamese cuisine and it is unique to the Indian meals we usuallyContinue reading “Khar – An alkali that inaugurates an Assamese meal”
From Assam, With Love.
Nabanita and I have a frequent conversation over Instagram DMs on Assamese cuisines and its likes. One day, she turns up to me and says, “Why not cook something together; something from your state?” I happily agreed. What are the chances someone pushes you to make something that takes you back to all the simple,Continue reading “From Assam, With Love.”
Shorshe Soyabean
This easy and unique recipe forms a great accompaniment with lunch when you are running out of time and want to make something very quick. My mother used to make this and I would be amazed at how simple yet amazing this tastes; best suitable for a perfect vegeterian afternoon lunch. Ingredients: Soyabean/ Nutella chunks:Continue reading “Shorshe Soyabean”
Dark Chocolate Orange Mousse Cups
The marriage of dark chocolate and orange is always happy song made in heaven. This simple chocolate mousse recipe will melt into your mouth and can be experimented with things available in your pantry. I had one orange in my fridge for 2 weeks and had to use it before it went stale. Added chocolatesContinue reading “Dark Chocolate Orange Mousse Cups”
Work & Life during Covid-19 | Egg Tehari
“What do I cook for lunch?” This is an everyday dilemma in the lockdown period for me as work, cook and play happen under one roof now. One minute I am sauteing the onions and the other minute I am tapping the laptop to check for new pings. The sink in the kitchen is aContinue reading “Work & Life during Covid-19 | Egg Tehari”
Ranna Baati 