• The Dying Art of Chosir Payesh

    March 4, 2016admin

    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, arpa şehriye and the arpa şehriye? These are Greek, Turkish and Arabic! What is common…

    Continue Reading
  • Koraishuti’r Khasta Kochuri and Aloo’r Dum – (Green peas kachori with dum aloo)

    March 1, 2016admin

    I remember once when Baba had brought home some 10 kilos of peas from a village because the farmer sold them at Rs.2 a kilo! The driver had dragged a gunny bag behind him. Ma had made Baba and me sit through the entire Sunday and pop peas, much to my charging! When Didi and…

    Continue Reading
  • 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, there is the Mezban tradition. The word Mezbaan comes from Persian, in which it means…

    Continue Reading
  • 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 had with the meal but it is a separate course towards the end, after the rice…

    Continue Reading
  • 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
1 2