• The Dying Art of Chosir Payesh

    March 4, 2016Tanushree Bhowmik

    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…

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  • Mezbaan Gosht

    February 24, 2016Tanushree Bhowmik

    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…

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  • Of Chutneys…

    February 22, 2016Tanushree Bhowmik

    “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…

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  • Poush parbon’er pithe puli – Sweetmeats of poush festival

    January 15, 2016Tanushree Bhowmik

      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…

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  • Mulo Shak Pithali

    January 15, 2016Tanushree Bhowmik

    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…

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  • Fena Bhaat aar Nichhok Goppo

    January 15, 2016Tanushree Bhowmik

    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…

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  • Chanelish – Hilsa cooked with Chana/chholar dal

    January 15, 2016Tanushree Bhowmik

    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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  • Didubhai’r alu khosha’r chenchki (stir fried potato peels)

    January 15, 2016Tanushree Bhowmik

    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…

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  • Niramish Mangsho (Vegetarian Meat)

    January 14, 2016Tanushree Bhowmik

    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. Animal sacrifice (‘Bali’) is made in a lot of Hindu shrines, specially dedicated to Shakti…

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  • Begun’er Shiraji Bharta (Shiraji Baigan/Aubergine)

    January 14, 2016Tanushree Bhowmik

      “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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