Explore & Engage with the sights sounds and smells of the places and flavors as we have experienced
Shrimp in Mustard & Coconut milk gravy/Shorshe Chingri has a taste that is unique to Bengal. The subtle sweetness of coconut milk with a hint of heat from the mustard, green chillies and mustard oil is the signature of this dish. One of my favourite …
Like every other aspect of our lives and personalities, our mothers have a deep influence on our tastes and culinary preferences. My mom is the reason why I am so enamored by Bengali cuisine. Every other day I had a chance to enjoy various versions …
My dad’s staple evening snack with his favourite cup of darjeeling tea is “Muri” (Puffed Rice) and sometimes “Muri Chire Bhaja” (A mixture of roasted puffed rice, flattened rice, peanuts & spices). And some memories are so nostalgic that it pushes us to relive them. …
For many of us, the perception of Indian cuisine is limited to Butter Chicken and Naan bread. But it is much more than that. India has got 22 official languages, 720 local dialects, written in 13 scripts. The local cuisines of India are as diverse …
Generally speaking, there is an inherent advantage of growing up close to a water body. Guess what? Fish & Shrimp! I grew up in a little town on the banks of river Hooghly (a tributary of river Ganges which you might be more familiar with). …
Fish curry sounds like home to most Bengalis. My mother was very much of an ‘Edeshi’ girl who got married into a typical ‘Bangal’ household. Well, ‘Edeshi’ or ‘Ghoti’ means people originating from the western part of Bengal (West Bengal), ‘Bangals’ being the ones from …