The scope of cooking any korma curry is wide as there are a lot of variations of cooking korma. Kormas are basically vegetable or meat cooked in creamy, spicy and rich gravy. The gravy bases are usually created by adding yogurt, cream, pasted dry fruits and raw spices. Korma curry is believed to have it’s origin in the Mughlai cuisine. They are rich, flavourful, creamy, wholesome and not to mention,…
This is an almost lost recipe believed to have it’s origin in British Colonial kitchens. Dakbunglows are rest houses in British India built for travellers to take rest during their long journey. It is said that the care takers of those houses used to cook this dish for their guests. Dakbunglow style curry can be cooked with mutton as well as with chicken, the recipes are slightly different though. Since…
This combination is quite nostalgic for me. As a child I grew up having this combination every year during “Poush Sankranti” (Bengali harvest festival celebrated every year in the month of January). Apart from this combination, dry mutton curry and sticky rice individually are very famous among Bengalis, specially Bengalis residing in the North Eastern part of India. In our house, mutton was kind of “weekend dish” and biroin was…
Winter is all about eating good and wholesome. Winter food has its own charm and there is nothing more exciting than having a delicious hot spread with your loved ones on a chilling and cozy winter morning. Bengali cuisine is blessed with a whole lot of amazing winter delicacies. Just the other day I have shared the recipe of very popular Phulkopir Roast, which is again a winter dish. Also,…
Well, this is not something I grew up eating. Also, this is not something that people were crazy about in the places where I spent my childhood. I hail from Assam and while there are hundreds of street food and snacks that are super popular there, Dimer Devil ( egg croquettes) is definitely not one of them. I was not even introduced to the name “Dimer Devil” until I moved…
We celebrated Eid ul-Adha last Saturday in India and this is the special dish for the occasion that my husband prepared. My Mr. Husband is a great cook and I sometimes genuinely feel that he too should have a recipe blog. This guy know quite a lot about cooking and the non vegetarian exotic dishes are his speciality. I don’t mind documenting his recipes on my blog. Anything good should…
Luchi needs no introduction. We the Bengalis often love to call it Fulko Luchi as it is puffy and round in shape. If it is not puffy enough, it is not Luchi. As I am writing this and remembering what I had today for breakfast, my mouth is literally watering. Today morning it was Luchi-Cholar Dal and it will be Luchi-Mangsho tomorrow 😛 Bengalis love Luchi and it is their…
The great Gulzar Sahab said “In umr se lambi sadkon ko manzil pe pahunchte dekha nehi… Bas daurti phirti reheti hai, humne to theherte dekha nehi…” (these roads, long as ages, never saw them reach destination…they just run, never saw them halt for once) Probably Gulzar Sahab was talking about Indian Highways. These roads are magical – they never stop, they never sleep, they never rest. These never-ending and never-stopping…
Dal is an Indian staple and is enjoyed all over the country in every season throughout the year. Every state, every region has its own speciality of Dal and all the varieties are equally delectable and healthy. While in the eastern part of India people enjoy their Dal mostly with rice, the people of North India relishes their Dal with roti/phulka/naan. Every veg and non-veg kitchen across India has Dal…
There is hardly anyone who doesn’t love biriyani. Biriyani is a rice preparation originated in Indian subcontinents by Muslim royal families. This is typically prepared with meat, but, with times few more varieties have emerged and the most two popular forms other than meat is egg and vegetable. In India, Vegetable Biriyani and Egg Biriyani are no less popular than Chicken and Mutton Biriyani. For me, Vegetable Biriyani is not…
