The Pish-Pash has Anglo Indian genes. The dish came up in a recent conversation with my mother and her eyes lit up on hearing about the Pish-Pash. She told me her mother, my grandmother used to make the Pish-Pash when my mother was young in her home in Cuttack, Odisha. So in away the Pish-Pash...
The green papaya (raw papaya) was never one of my favourite vegetables. I would always find some excuse to not eat any curry made with the papaya when I was a kid and until a few weeks back, I continued to hold this sincere apathy to this tasteless vegetable. We have a domestic help for over two...
The Champaran recipe is a native of Bihar. The unique feature of this dish is the use of whole garlic. The recipe uses an assortment of fragrant spices which adds an unique flavour to the dish. The Champaran Mutton is the signature dish but here I will talk about the same recipe used to make a...
My family loves Eggs but the one dilemma I always had with the Egg was to make something different. Somehow, I always landed up making varieties of a similar Egg Curry. So this time with the festive season and an early winter in the air, I decided to make try the Egg Korma. The Korma is normally...
The word “Gondhoraj” translated, simply means king of fragrance. Gondhoraj lemon is the special ingredient in this recipe. This particular lemon is predominantly found in West Bengal but quickly becoming popular in other parts of India. I was pleasantly surprised to find it on the Blinkit...
Ghugni is a curried dish made with dried white peas popular in the east of the country across West Bengal and Orissa. The Ghugni is versatile. It can be a snack or a part of a meal. It is also a popular street food. Unlike other street food, this is healthy and one can indulge without guilt. It...