Kalojeere diye Doi Mangsho When I read the recipe in Renuka Debi Chaudhurani’s book, I was quite intrigued by it. It seemed like a pretty unusual combination of spices compared to what we usually see going into mutton or goat meat. When I tried it, it is clearly a taste that stands out. This is…
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Continue ReadingMedieval India was an exciting place for food lovers. It was during this period that texts in regional languages and Sanskrit first started including ‘Supashastra’ or cooking sciences as a stand-alone chapter. One of the most extensive and only the second instance of it is the encyclopedic treatise – Manasollasa – by King Somesvara III…
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Continue ReadingLet me tell you that the photos are really old but I really wanted to post this. There is a fascination that I have with recipes from temples and recipes from royal kitchens . This is owing to the fact that these are places where only the best was served, documented and preserved. The quest…
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Continue Readinghave been thinking that I should post a few Hilsa recipes before the ‘Ilish season’ ends…and this is it. This recipe is from Renuka Debi Choudhurani’s book – Rokomari Aamish Ranna. It uniquely combines Hilsa and chana daal. It is beautiful to look at, it is rich, fragrant and one of the best Hilsa recipes…
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Continue ReadingThis 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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Continue Reading“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…