have 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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Ma would make kosha mangsho once in a while. Especially in the winters or when she got bored of having chicken every weekend. We were pretty much a minimal red meat, less salt, less oil household, owing to Baba’s cardiac problems. And I loved chicken so much that Ma blamed it on the fact that…
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What do i know about Dhaka and its food beyond the bookish and webish (if there was ever a word like this!!!) information? Well, may be a little more than that through my discussions with Didubhai and her knowledge of it. She wasn’t born there and as far as I know, went there just once…