Food Essays & Food Stories
Traditional Bengali Cuisine – All the slight details
• Traditional Bengali Cuisine – All the slight details
• Roshogolla or Rasgulla
• Food, Love And Good Memories Travelling in My Suitcase
Recipes
Chutneys, Dips & Pickles
• Kaancha Aamer Chutney / Green Mango Chutney
• Roshuner Achaar / Hot Garlic Pickle
• Tok Palonger Chutney / Sour Spinach Chutney
Dal & Lentils
Aam Dal | Mango Lentil Soup
Flour
• Luchi
Side-Dish
• Aloo Bhaaté / Mashed Potato
• Aloor Dum / Spicy Baby Potatoes – Kolkata street-style
• Doi Begun / Yoghurt Aubergine with pomegranate; fusion
• Kumro Bhaaté / Mashed Pumpkin
Street-food
• Aloor Dum / Spicy Baby Potatoes – Kolkata street-style
• Phuchka – recipe from Vivekananda Park’s phuchkawala Dilipda
Rice & Grains
Kolkata Mutton Biryani
• Khichuri
• Kolkata Mutton Biryani
Fish & Seafood
• Shorshe Bata Maach / Mustard Salmon
Dessert
Semaiya Kheer | Vermicelli Pudding
• Bhapa Mishti Doi | Steamed Sweet Yoghurt
• Firni or Ferni / Broken Rice and Milk Pudding
• Narkel Naru / Coconut Jaggery Truffles
• Payesh – Chaaler Payesh / Rice and Milk Pudding
• Payesh – Gajorer Payesh / Carrot Milk Pudding
• Payesh – Moong Daaler Payesh / Yellow Lentil and Milk Pudding
• Payesh – Notun Gurer Payesh / Rice and Milk Pudding with Jaggery
• Payesh – Shimuier Payesh | Vermicelli Pudding
• Rôshogolla or Rasgulla
• Rasgulla Macapuno; fusion
• Shondesh – Makha Gurer Shondesh
• Shondesh – Sandesh Pudding; fusion
