Chhanar Kalia/Paneer curry
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Niramish chhanar kalia, an elaborate preparation for vegetarian days. Vegetarian meal in bong household, always demands something exquisite
Niramish chhanar kalia, an elaborate preparation for vegetarian days. Vegetarian meal in bong household, always demands something exquisite
This bitter, spicy, and meaty uchher dolma/ bitter gourd dolma, stuffed with shrimps is one of my favorite dolmas.
Banana flower cooked with rice, a delicacy of Bengali Cuisine.
Chhana/Indian Cottage Cheese steamed in banana leaf parcels – an age-old recipe of Bengali cuisine
Cook the motor daal/yellow split pea daal, temper with Bengali five spices, and then garnish with a handful of chopped coriander leaves.
Coriander leaves ground into a paste with lots of garlic and chilies will keep you warm in this chilling winters.
This hot and sweet beetroot chutney is a perfect condiment or dip to finish a meal or for pairing with crackers.
This Bengali style mashed potato is the most popular and common food of every household.
Chicken leg cooked over a lazy flame in a melange of spices, the chicken chap is festive.
Generous filling of the stuffing in carefully scooped taro root cooked in a symphony of spices and ghee, one from my grandmother’s kitchen.
This traditional pilaf from my grandma’s kitchen makes a vegetarian meal special for a non-veg lover.
A Bengali preparation which is soothing particularly in this hot summer.
Pumpkin fritters are common in Bengali cuisine. But the stuffed ones are something new.