• Poush parbon’er pithe puli – Sweetmeats of poush festival

    January 15, 2016admin

    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 growing up in Assam, we had no clue about any religious ritual that might be…

    Continue Reading
  • Mulo Shak Pithali

    January 15, 2016admin

    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 and tastes best when made with the season’s first radish greens. It is a Dhakaiya…

    Continue Reading
  • Fena Bhaat aar Nichhok Goppo

    January 15, 2016admin

    Off late I am realising that most food or recipes that make me nostalgic or I think of as comfort food are the one that as a child were forced down my throat by my mother or other enterprising members of the family. It wasn’t as if I disliked the taste of most of these…

    Continue Reading
  • Posto diye Tomato Dim Bhapa (tomatoes and eggs steamed with poppy paste)

    January 15, 2016admin

    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 (steamed poppy seeds) comes a close second. It has jazzed up many a dull meals…

    Continue Reading
  • Chanelish – Hilsa cooked with Chana/chholar dal

    January 15, 2016admin

    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 is rich, fragrant and one of the best Hilsa recipes I have tried. For me…

    Continue Reading
  • Didubhai’r alu khosha’r chenchki (stir fried potato peels)

    January 15, 2016admin

    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 frugal kitchens of the widows. Left with so little to do personally and socially, it…

    Continue Reading
  • Niramish Mangsho (Vegetarian Meat)

    January 14, 2016admin

    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. Animal sacrifice (‘Bali’) is made in a lot of Hindu shrines, specially dedicated to Shakti…

    Continue Reading
  • Begun’er Shiraji Bharta (Shiraji Baigan/Aubergine)

    January 14, 2016admin

      “What’s in a name? That which we call a rose. By any other name would smell as sweet”, argued Shakespeare’s Juliet with her Romeo. I invoke Juliet not in my bid to defend young love but to put into context what has been going in my mind since I came across this recipe. I…

    Continue Reading
  • Baked Illish

    January 14, 2016admin

    Why should I call an illish – the hilsa? I wouldn’t, I am a Bong. Why should I not romance it long past it’s prime season for eating? I wouldn’t, I am a Bong. I recently read a long scientific article about the reasons behind the unique taste of illish. The author mentioned a lot…

    Continue Reading
  • Ghee, Ghee’er chanka and Trivia

    January 14, 2016admin

    Ghee is sacred : Ghee is unhealthy. Ghee is celebrated : Ghee is fattening. There are too many sides to the arguments on ghee. Let me here put in my bit on ghee – it is fragrant. It is delicious (may be not as delicious as butter but this is a personal choice). It makes…

    Continue Reading
1 2