A version of this Roast, was quite frequent in our home during my childhood days. I loved the gravy, in particular the well done cute round potatoes. I have never been too fond of the classic dry western roast. So I wanted to share this Desi gravy version of the chicken roast with all of you...
In the traditional Bengali cookbooks, one will find a dish called ‘Dhanepata Kanchalanka Murgi’ which is essentially what this is. That one is cooked more in the curry style while my recipe borders on the north Indian hara kebabs. You can say it’s Kolkata inspired and delivered in the...
This is a handy dish for the winter season. It is simple and works for all members of the family including the kids. The Pita Pockets go well with Hummus. Other options are garlic dip, hung curd and cucumber dip. I often use a dip consisting of hung curd, mayonnaise, fried garlic and lemon juice.
A good Dal makes a lot of difference to the menu. The Mixed Dal Tadka is a robust combination of a two different lentils cooked in a complimentary blend of spices.
There is a story behind this recipe. The first time I had a version of this was at my Sister-in-laws place a number of years back. It struck me as a unique dish using a common vegetable. However I shied away from trying this on my own in fear of getting it all wrong as the recipe looked...
The Hilsa fish is a delicacy for the Bengali community. It was an emotional affair back in those days and remains an integral part of the Bengali food tradition even today. Hilsa is rich in Omega 3 fatty acids and therefore good for lowering risk of heart diseases. The Yoghurt compliments the mustard to balance the sharp spice hit and leaves a light tangy feel on the palate.