The Khao Suey also called Khow Suey, is a creamy, aromatic Burmese curried noodle soup. It is a one pot one meal comfort food. This dish takes me back to my childhood and to a time when my mother had joined a cooking class hosted by Mrs Alim, a well know culinary expert in the Kolkata of the...
The Sarson Ka Saag traditionally is a popular winter dish in the north Indian state of Punjab. Reminds me of the smiling, swaying mustard fields in romantic Bollywood movies. Now the dish has spread its wings and is a seasonal favourite across India. For me personally, I wasn’t familiar with...
Growing up in Kolkata, Christmas was a mega festival. Even now, till date, me and my family prefer to go back each year to soak in the festive magic the City of Joy has to offer! Vividly recall over many years, my father would come back from work all excited with bag full of goodies from...
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...