• Ada-jeere Chingri – Prawns in ginger-cumin gravy

    February 26, 2016admin

    It would be an understatement to say that I was a finicky eater as a child! Given a choice I would not eat or take two hours to finish a meal. I was infamous. One of those children who were allotted…

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  • Mezbaan Gosht

    February 24, 2016admin

    In 7th century the Chinese traveler Xuanzang described Chittagong as “A sleeping beauty rising from mist and water” – since I heard that I want to go and visit Chittagong. And yes, it is famous for pink pearls. And then,…

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  • Of Chutneys…

    February 22, 2016admin

    “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…

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  • 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…

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  • 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…

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  • 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…

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  • 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…

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  • 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…

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  • 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…

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  • 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.…

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