Tag Archives: traditional bengali cuisine

Koraishutir Kochuri – Deep fried Green peas stuffed Indian bread

My earliest memory of Koraishutir Kochuri was when mom made me and my brother sit under the winter sun with a huge bowl of peas to be shelled. It used to be fun. We competed on who will shell the … Continue reading

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Dimer dalna – Bengali style Egg Curry

Egg is called ‘Dim’ in bangla and and all time favorite of most Bengalis ❤ Dimer dalna is usually the answer to an almost empty pantry. Not only it is one of the easiest non- vegetarian dish to cook, it … Continue reading

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Rui maacher jhal – Rohu fish in mustard gravy

Fish will always be our first and last love 😉 😀 Yes, we are fishetarians !! Jhol, Jhal, Kalia and Korma are the four major types of gravy cooked in Bengali kitchen depending on the kind of fish, type of … Continue reading

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Puti maacher chorchori – Swamp barb and vegetable stir-fry

Puti maach or Swamp Barb, a tiny- sized variety of fish, was never welcomed at our home. Reason, my father never liked it. Infact only a selected variety of fish were cooked at our home. Except a few new additions, … Continue reading

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Shukto

A meal, for the Bengali, is a ritual in itself. We, Bengalis spend not only spend great deal of time thinking about food, but also in it’s preparation and eating. ❤ Ask a Bengali about Shukto, and one might be … Continue reading

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Rui maacher Jhol – Bengali Fish stew of the Common Carp

We, Bengalis, are very specific of the ‘jhol’, ‘jhal’ and ‘kalia’ of fish among hundreds of other ways of cooking fish. Each fish calls for a particular recipe. Even the type of fish (freshwater, estuarine and marine), and the size … Continue reading

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Kumror shaak-er Chorchori – Vegetables with pumpkin greens

Durga Puja and no pandal hopping ? Sacrilege !!  Went pandal hopping at Chittaranjan Park, a part of Delhi considered the mini Bengal. Whenever am there, i shop for all goodies which makes my Bengali soul, happy ! I stumbled … Continue reading

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Morola maacher Tok – Whitebait in a sweet ‘n’ sour broth

Bengalis are the legendary fish cooks in India. Their mantra ‘Rice and fish, Fish and rice’ – says Nigel Slater, food writer, journalist and broadcaster. There is no second opinion about it 😀 Morola/ Whitebait is usually tossed with some … Continue reading

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Shorshe Tengra ar Aloo-Fulkopi -Borir Jhol

Now, now do not get confused by the long name 😉 It is more of a combo plating. Translated to – Mystus Cavasius/ Tengra fish in mustard sauce and a Vegetable curry made of potatoes, cauliflower, sun-dried lentil dumplings/ Bori. … Continue reading

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Doi Katla – Carp in yogurt sauce

We Bengalis, are deeply sentimental about our food and culture. Infact we are synonymous with our preferences of fish, rosogolla, Rabindra sangeet and Satyajit Ray. It is not surprising to know that a Bengali will save money for 10 to … Continue reading

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