Creating masterpieces with everyday ingredients.
Food, the element that keeps us alive. The factor that is essential for us to survive and sustain. The substance that is necessary for the flow of oxygen in the body. Some say, ‘We eat to live’ and some say ‘We live to eat’. Whatever it is, but no creature in this world can separate …
‘Saving’, the word that we middle class Indians learn, if not the first one but one of the first for sure. Fortunately or unfortunately, it is not only the word but also the deep meaning of saving that we have been made to understand and the associated hardships, if not befriending the idea of saving …
India. The land of diversities, comprising diverse cultures, diverse geographies, diverse beliefs, diverse cuisines and so on. This diversity has been shaping the country in many ways since ages. These factors have more or less influenced our conduct, our behaviour, and even our food habits. It is so evident in us, that outsiders as well …
I have always observed, everytime when me and my husband start chatting about our childhood days, a surprising spark appears in his eyes. Probably he can also see the same spark in my eyes. We love to talk about the houses we lived in. How rain patter made sound on our tin roofs. How we …
Roti & Kheer. These are the two of few dishes which every Indian knowingly or unknowingly, intentionally or unintentionally, is so familiar, that at any given point, anyone across age-group can more or less give you a basic idea about the recipes, without making drastic mistake. However, at the same time, these are also the …
As I am preparing myself to write this recipe post, which happens to be ‘Chingdi Mach Diye Potoler Dolma Bhaja or Prawn Stuffed Pointed Gourd Fritters’, I begin to wonder and realise, how any stuffing in any vegetable or bread or for that matter meat, exponentially raises the strata of that simple dish and also …
As March arrives, the morning winter chills start giving way to bright sun falling on the face, and the country prepares itself to be ready for the soar in temperature, and tries hard to utilise the time and enjoy the days as much as possible, till the climate is tolerable. Grey and hazy days are …
Chorchori, not sure who invented the word, but so far it looks like one of the most flexible culinary word, atleast I have come across in my mother tongue ‘Bengali’. Although the internet provides us with lots of variation when it comes to defining Chorchori, and also given the luck of being born in a …
Muri Ghonto. One of the most popular dish of Bengal, and ofcourse the undisputable leader in popularity, when it comes to any dish containing fish head as the main ingredient. Although not completely sure, but probably this is the popularity and the richness of the dish, which has also made me save this dish for …