Bengali Cuisine is rich in taste and culinary heritage, bearing a turbulent memory of partition of the subcontinent, displacement, and a longing to stay connected with the origin through distinct flavours. As a descendant of a Bangal family whose ancestral roots are deeply spread in East Bengal (now sovereign state of Bangladesh), I have always […]
Category: Indian Food
Lau Patay Mora Macher Dimer Paturi: Fish roe steamed in Gourd Leaves
In case your fish has come home with a stomach full off roes, which is normal in the monsoon season, you are up for an exquisite treat! Gather some coconut, mustard and an edible leaf. Banana leaf will do too! And steam it. You Patui is ready to be devoured! Read all my recipe here: […]
Daab Chingri: cooking Prawns inside a Green Coconut, like a Bengali does!
Daab Chingri is a Bengali variant of prawns cooked in tender coconut. It is a classic coastal preparation. You may recreate this recipe with chicken. Daab Chingri as we call this mellow medley of slow cooked prawns and coconut meat, cooked inside a whole green coconut shell, is as authentic a Bengali dish can get. […]
Recipe for Meen Molly/Molee/Kerala Fish stew: Memory of Ginger house, Kochi
About this blog: A simple Kerala fish stew recipe I recreated at home in times of lock-down! Meen Molly/Moilee/Molee is a mild spiced fish stew in coconut milk! Also read: Complete Guide to Offbeat things to do in Goa! We journeyed all the way from Bangalore to Kochi on a night bus. Upon getting down […]