I wonder how many reading this post would be able to recognise the flower in the photograph! Very few, is what I will wager my bet on. Neither could my friend Debarati Dutta-Cherukuri when she joined us one afternoon in December for lunch.
Choshir Payesh (Chosi Kheer) Have you heard of the orzo or the rizoni? These are Italian pasta! Or the ptitim? It is Isreali wheat based pasta invented during the austerity period in Israel, which later became couscous! Or the kritharáki,
“Shesh paate chete-pute chaatni” is what my mother would say to us. It means “finger licking chutney at the end of the meal”! In Bengali households, chutneys are a must when special meals are served. The chutney is usually not
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
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.