• 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…

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  • 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…

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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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