Beyond all religious and cultural significance, festivals and food are personal diaries for most of us. We script our memories, likes and dislikes in them and revisit the well-thumbed pages year after year, while adding new pages to them. While
I bought this seasons’ first radishes with their tender greens, with mulo shak pithali in mind. Mulo shak pithali is an heirloom recipe of tender radish greens cooked with ground red lentils (musoor/masoor dal). It is a very seasonal dish
Posto (poppy seeds) is one of my favourite ingredients, so much so that I think it is unjust to call it only a spice! While aloo posto stands right in front of that ‘favourite things to eat’ queue, posto bhapa
This recipe is from Renuka Debi Choudhurani’s cookbook – Rokomari Aamish Ranna. It is a treasure to have in any kitchen that loves Bengali cooking and food. It uniquely combines Hilsa and chana daal. It is beautiful to look at, it
One of the many ironies of life is that the best, the most complex is often born out of tough constraints and frugality. This is also true for Bengali vegetarian food, most of which came from the highly restricted and
I choose to start with a disclaimer that this is not a commentary on the appropriateness of animal sacrifice. This debate scares me, because of the tendency of forming arguments based on half baked understanding of genesis of religious beliefs.