Khichuri or Khichdi is a very popular one-pot-meal in India and its subcontinents. There are different kinds of varieties that are cooked and relished in different parts of the country. When it comes to Bengali style khichuri (and not khichdi), we mainly use either moong dal (yellow lentil) or masoor dal (red lentil) to prepare the same. While moong dal khichuri is typically prepared during puja and is considered to…
A popular Indian street food which is equally popular in Pakistan and Afghanistan, Chapli Kabab is just melt-in-mouth, juicy, flavourful and one of the best gifts of the Mughals to us. My first encounter with this kabab happened six years back during my first visit to Ramadan Food Mela, a special street food fair happens every year during Ramadan in Frazer Town, Bangalore. Since then I have been a big…
Korma can be made with both vegetable and meat and should have a thick gravy that consists of yogurt or cream and flavoured with lot of spices. Awadhi Gosht Korma is a traditional dish and can be made with both mutton and lamb. Infact, the same preparation can also made with chicken as well. Rich in flavour, creamy in taste, yet light on stomach, this dish is a traditional Lucknowi…
It always amazes me to see and know about the rich food culture of India and the world around. I sometime wonder, what had actually passed through the mind of those food geniuses when they first invented their respective signature dishes. What could be the circumstances, the condition, the necessity or the luxury! I wonder, each time and every time. Whatever might have been the reason, their continuous quest for…
With the advent of festive season many new flowers bloom, many new crops grow, our hearts deck up with new hopes and dreams and not to mention our kitchens – they just keep of spreading new aromas. There are actually some dishes which we specifically chose to prepare during festival times or they are kind of mandatory with festivals knocking at the door. Niramish Mangsho aka Bhoger Mangsho is one…
Bakra Eid is round the corner and my house is all decked up in celebration colour and mood. Mr. Husband is super excited and thus the celebration has already started almost one week prior Eid. While many non-veg dishes are in my bucket list for this Eid, I chose to start with one of his all time favourite dishes which is Bhuna Mangsho. Like many other Indian houses, for us,…
Introduced during the colonial period by the chefs of Indian Railway, this Anglo Indian mutton curry had been served to the first-class passengers of Indian railway at that time. Railway Mutton Curry was first served on the Blue Train which ran between Victoria Terminus and Calcutta (now Kolkata) via Allahabad (as said by Ms Bridget White Kumar, an Anglo-Indian cuisine expert). See Other Mutton Recipes Here Alongside with Mutton Dakbunglow,…
I hardly use butter for cooking, but, this dish is different. When it comes to Indian Dhabas (road side food joints), we eat the food makkhan mar ke (with a dash of butter). This is totally different from the usual Bengali food that I cook often, rather, it has a Punjabi flavour in it and it is truly rich in taste. This Dhaba Style Mutton Curry is aromatic, buttery, spicy…
“Bajare kochi patha pawai jay na ajkal” (it’s hard to get tender mutton in the market now-a-days) says Baba. Instantly Maa replies “eto deri kore bajare gele ki kochi patha boshe thakbe tomar jonne” (you will not get tender mutton if you go so late to the market). This kind of statements and cross statements are usual in our house. Bajare kochi patha na pawa (not getting tender mutton in…
Maa says, and I believe – “bochor suru jeibhabe korbe, sara bochor seibhabe katbe” (how you start your year defines what you will do the rest of the year). Thus, I am a firm believer of Good Start 🙂 Talking about this, I remember a story and here it goes: I spent my childhood in a small and beautiful town of Assam, Kokrajhar. Back then, New Year was never about…
