The Shingara for Bengali’s is a part of the essence of being a Bengali. It is linked to so many occasions and memories that the mention of Shingara gets Bengalis excited no matter where they are. When I was a kid, I was often sent to the local snack stall near our house whenever any guest...
This is definitely an egg with a difference. Essentially it is a poached egg on a bed of Yogurt and garlic blend, generously drizzled with hot spicy butter. Sounds interesting. I loved the whole concept so much that I wanted to make one for myself. While it sounds complicated, the Turkish egg is...
This a standard ingredient across Oriental cuisines. You are bound to come across the chili oil in Chinese, Korean and Japanese restaurants. This is basically a neutral oil infused with szechuan peppercorn, red chili flakes and other seasoning that adds a flavour blast and lifts everything it is...
There is a lot that can be done with the Lotus stem. When I was in Vietnam and Hong Kong, I have seen this vegetable included in the recipes of so many dishes. It adds taste and is healthy as well. So, when I came across these fresh and thick lotus stems at the super market, I was keen to…
It’s a strange name isn’t it and just in case you are wondering if this is some exotic foreign dish, let me tell you it certainly is not. Shukto is the start to any traditional Bengali meal. Irrespective of whether it’s a wedding or a baby shower or even the Saptami or Ashtami Pujo meals...
This bowl packs quite a punch and can be a healthy and nutritious kickstart to your day. The best time to make this dish is during the mango season when you can get your hands on fresh juicy mangoes. For the rest of the year one can use pureed canned mango as well. This is a vegan version of...