• 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…

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  • Doi Maachh (Fish in yogurt sauce)

    January 14, 2016admin

    Summers and I seem to have come to an impasse this year – it refuses to let me go and I refuse to let go off my dislike for it! The saving grace is that it is still occasion for indulging in biulier daal (urad daal) – aloo posto, tok daal and doi maachh. Though…

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  • Bhaja, bora, pur and All the ‘…ni/ji/ri’ of Bengali cooking

    January 14, 2016admin

    There is practically nothing called pakoda/pakodi in Bengali cooking but Bengalis must be one of the largest consumers of fried items to be had as snacks or as part of a meal. So what are these known as? These are the bhaja, bora and ‘ni/ji/ri’ of our world! Before all my Bengali friends start raking…

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