bengali cuisine Archive

  • Bengali’s love for fish is an universal truth and so much so that we are often stereotyped by rest of India as only fish and rosogolla eating people. While we love our fish and devour the rosogolla at the drop of hat, we adore our greens too, saag and vegetables remain integral to our daily meal. A Bengali meal can not be said to be complete without fish and vegetables and on some days, together they makes one – pot […]1June 12, 2017

    Bengali fish stew with summer vegetables / macher jhol – for babies and toddlers

    Bengali’s love for fish is an universal truth and so much so that we are often stereotyped by rest of India as only fish and rosogolla eating people. While we love our fish and devour the rosogolla at the drop of hat, we adore our greens too, saag and vegetables remain integral to our daily meal. A Bengali meal can not be said to be complete without fish and vegetables and on some days, together they makes one – pot […]

  • Koraishutir dhokar dalna is a beautiful variant of the classic Bengali dish dhokar dalna. The spicy peas and lentil cakes are steamed and then fried in enough oil till they turn golden brown. You can devour them as a snack or make a curry with scented cumin-ginger paste which is a very flavourful combination of two ingredients and it becomes a backbone of many Bengali vegetarian dishes as we do not use onion and garlic with our vegetables. The essence of […]0April 2, 2017

    Bengali koraishutir dhokar dalna / Curried spicy green peas & lentil cakes

    Koraishutir dhokar dalna is a beautiful variant of the classic Bengali dish dhokar dalna. The spicy peas and lentil cakes are steamed and then fried in enough oil till they turn golden brown. You can devour them as a snack or make a curry with scented cumin-ginger paste which is a very flavourful combination of two ingredients and it becomes a backbone of many Bengali vegetarian dishes as we do not use onion and garlic with our vegetables. The essence of […]

  • Do you remember that kindergarten rhyme- “My house is red a little house, a happy child am I. I laugh and play the live long day. I hardly ever cry. I had a tree, a green green tree to shade me from the sun. Under which I often sit, when all my play is done.” I wonder when I have read last such innocent lines. One of the classic rhyme, I guess and I was so much in love with […]2April 20, 2015

    Enchor’er dalna / green jackfruit curry in Bengali style

    Do you remember that kindergarten rhyme- “My house is red a little house, a happy child am I. I laugh and play the live long day. I hardly ever cry. I had a tree, a green green tree to shade me from the sun. Under which I often sit, when all my play is done.” I wonder when I have read last such innocent lines. One of the classic rhyme, I guess and I was so much in love with […]

  • This recipe has appeared in Huffpost India If you are a morning person, the one who gets up early in the morning not to sweat at the gym or to do yoga in the patio but the one who can sniff at the sweet and spicy flavors coming from the neighborhood shops and with all the new-found enthusiasm that early morning unleashes on, get ready to search the markets and shops for the delicious breakfast spread, then in my humble opinion […]5April 15, 2015

    Radhaballavi / kachori and spicy aloo’r dum for Bengali new Year

    This recipe has appeared in Huffpost India If you are a morning person, the one who gets up early in the morning not to sweat at the gym or to do yoga in the patio but the one who can sniff at the sweet and spicy flavors coming from the neighborhood shops and with all the new-found enthusiasm that early morning unleashes on, get ready to search the markets and shops for the delicious breakfast spread, then in my humble opinion […]

  • Mughlai Paratha / Keema paratha / Mince meat stuffed paratha recipe- An unleavened flatbread that has won the hearts of the people in the subcontinent and as far away as in the south-east Asia too, the paratha is one such food that requires no introduction. There is no two-way of making the dish but many ways to enjoy it as plain paratha with basic potato curry or as stuffed paratha with raita or chutney or as flaky paratha with curries or even with sugar sometimes. […]4April 7, 2015

    Mughlai paratha / minced meat stuffed paratha from Kolkata

    Mughlai Paratha / Keema paratha / Mince meat stuffed paratha recipe- An unleavened flatbread that has won the hearts of the people in the subcontinent and as far away as in the south-east Asia too, the paratha is one such food that requires no introduction. There is no two-way of making the dish but many ways to enjoy it as plain paratha with basic potato curry or as stuffed paratha with raita or chutney or as flaky paratha with curries or even with sugar sometimes. […]

  • Fish kalia or rui / rohu macher kalia – a rich preparation of spicy and flavoured fish curry in Bengali style. Owing to the riverine geographical landscape of Bengal, fish always held a predominant status in Bengali’s life and culture. Much to the astonishment of many people, fish is considered auspicious here in Bengal. In marriage ceremonies, in festivals and pujas (religious practices) fish remains integral to our culture so much so that fish and Bengalis become synonym to each […]1April 1, 2015

    Rui maacher kaalia / bengali style fish curry – not the ordinary one

    Fish kalia or rui / rohu macher kalia – a rich preparation of spicy and flavoured fish curry in Bengali style. Owing to the riverine geographical landscape of Bengal, fish always held a predominant status in Bengali’s life and culture. Much to the astonishment of many people, fish is considered auspicious here in Bengal. In marriage ceremonies, in festivals and pujas (religious practices) fish remains integral to our culture so much so that fish and Bengalis become synonym to each […]

  • Tucked away in the corner of terrace, near the busy junction of metro station, housed in a century old building, the canteen was cozy and intimate, always brimming up with flavours of foods, gossips and music. Even at 6.30 in the morning you can find students waiting near the tiny counter for their morning cup of tea and singara (samosa).  And we used to enjoy special privileges as ours was the only classroom that was just next to the canteen. […]3March 28, 2015

    Bengali dimer devil / deviled eggs a la college canteen style

    Tucked away in the corner of terrace, near the busy junction of metro station, housed in a century old building, the canteen was cozy and intimate, always brimming up with flavours of foods, gossips and music. Even at 6.30 in the morning you can find students waiting near the tiny counter for their morning cup of tea and singara (samosa).  And we used to enjoy special privileges as ours was the only classroom that was just next to the canteen. […]

  • Plantains and green bananas are deceptively similar, with special emphasize on the word “deceptively”. I tell you why? Eons ago on a bright summer day, me and my roommate decided to venture into our local vegetable market, both of us in our late teens, and it was very first time we actually went to the market all by ourselves to buy anything, without the guidance of our parents. Well, they said “do it right the first time” and so when […]2August 26, 2014

    Kancha kala’r khosha bata / plantain skin mash

    Plantains and green bananas are deceptively similar, with special emphasize on the word “deceptively”. I tell you why? Eons ago on a bright summer day, me and my roommate decided to venture into our local vegetable market, both of us in our late teens, and it was very first time we actually went to the market all by ourselves to buy anything, without the guidance of our parents. Well, they said “do it right the first time” and so when […]

  • Garam masala – the most iconic spice blend from the land of culinary melting pot, India. It is amazing how the spices stirred up the forgotten memories that were seeped deep in astounding flavors, of a time when modernity was not able to cast its shadows on the culinary instincts, when each of the spices were carefully hand-picked from the spice merchants and hand pounded on the stone grinder with utmost precision. Making the perfect spice blend was the forte […]12March 20, 2014

    Bengali garam masala spice blend – for whom the flavors comes first

    Garam masala – the most iconic spice blend from the land of culinary melting pot, India. It is amazing how the spices stirred up the forgotten memories that were seeped deep in astounding flavors, of a time when modernity was not able to cast its shadows on the culinary instincts, when each of the spices were carefully hand-picked from the spice merchants and hand pounded on the stone grinder with utmost precision. Making the perfect spice blend was the forte […]

  • Happy Sankranti to all my readers. Gur er naru / coconut and jaggery confection balls for Sankranti : In last few days we were busy transferring our site to a different server. Hence could not post any new recipes. Gur’er naru or coconut jaggery sweet balls is one amazingly simple Indian confection that you can make at home in no time. Paper boats. Colorful toffee wrappers. Orange shaped lozenges. Narkel’er naru. Childhood memories. Precious moments resplendent with innocence, joy and […]6January 22, 2014

    Gur’er naru / Coconut and jaggery sweet confection balls

    Happy Sankranti to all my readers. Gur er naru / coconut and jaggery confection balls for Sankranti : In last few days we were busy transferring our site to a different server. Hence could not post any new recipes. Gur’er naru or coconut jaggery sweet balls is one amazingly simple Indian confection that you can make at home in no time. Paper boats. Colorful toffee wrappers. Orange shaped lozenges. Narkel’er naru. Childhood memories. Precious moments resplendent with innocence, joy and […]

  • Mishti aloo r pantua / Sweet potato gulab jamun for Sankranti : I cook lots of sweets now a days (read post-marriage addiction). So when Sankranti festival is near how can I celebrate it without any sweets to adorn my table. To celebrate the occasion here we present – sweet potato jamuns or mishti aloo’r pantua as it is lovingly known in Bengal. This sweet potato jamuns were on my long list of “things to do”. I was always daunted […]9January 8, 2014

    Mishti aloo’r pantua / sweet potato gulab jamun – Sankranti recipes

    Mishti aloo r pantua / Sweet potato gulab jamun for Sankranti : I cook lots of sweets now a days (read post-marriage addiction). So when Sankranti festival is near how can I celebrate it without any sweets to adorn my table. To celebrate the occasion here we present – sweet potato jamuns or mishti aloo’r pantua as it is lovingly known in Bengal. This sweet potato jamuns were on my long list of “things to do”. I was always daunted […]

  • To all my lovely readers, thanks for being patient and I acknowledge that I have been missing in action for two weeks. So this week we brought you our family special chicken curry, the regular one, without any frills attached, very simple, basic and yet heart warming chicken curry. Of late I was busy with the interior of my new home. It is more of renovating and redesigning and accompanying the new things in our house. Most of the home […]4December 1, 2013

    Sunday chicken curry Bengali style

    To all my lovely readers, thanks for being patient and I acknowledge that I have been missing in action for two weeks. So this week we brought you our family special chicken curry, the regular one, without any frills attached, very simple, basic and yet heart warming chicken curry. Of late I was busy with the interior of my new home. It is more of renovating and redesigning and accompanying the new things in our house. Most of the home […]

  • Sojne data chorchori / Bengali style drumstick (not chicken) with vegetables : Couple of days back, a reader wrote on the wall of Facebook page of  a prominent blogger that her post are too heavy with prose. Obviously we felt bad about that and at the same time it gave me enough food for thought to ponder on this topic. Today’s post is all about nailing the dilemma of writing “prose or no prose“. In the mid 90’s or early 2000’s when […]7May 16, 2013

    Sajne data chorchori / drumsticks with vegetables in Bengali style

    Sojne data chorchori / Bengali style drumstick (not chicken) with vegetables : Couple of days back, a reader wrote on the wall of Facebook page of  a prominent blogger that her post are too heavy with prose. Obviously we felt bad about that and at the same time it gave me enough food for thought to ponder on this topic. Today’s post is all about nailing the dilemma of writing “prose or no prose“. In the mid 90’s or early 2000’s when […]

  •   When love and skill work together, expect a masterpiece. # John Ruskin  Masterpiece recipes are difficult to recreate, it is that delicate balance of flavor, taste and texture that we all strive to achieve in cooking or in art and also in life. Mochar ghonto is one such classic dish from Bengali cuisine, repertoire of few but loved by many if not all.  Though I am yet to come across a person who does not love this dish. Mochar ghonto or banana blossom stir fry is unanimously […]2April 18, 2013

    Bengali Mochar ghonto / Stir fried banana blossoms

      When love and skill work together, expect a masterpiece. # John Ruskin  Masterpiece recipes are difficult to recreate, it is that delicate balance of flavor, taste and texture that we all strive to achieve in cooking or in art and also in life. Mochar ghonto is one such classic dish from Bengali cuisine, repertoire of few but loved by many if not all.  Though I am yet to come across a person who does not love this dish. Mochar ghonto or banana blossom stir fry is unanimously […]

  • Every Bengali meal ends with a sweet note and so the series on Bengali cuisine too as expected, but this year we are doing it differently. A sweet rossogolla or a mango sandesh should be the fitting finale to grand poila baisakh luncheon, but we are concluding the series with Calcutta’s Mutton chaap. Yes Calcutta and not Kolkata, the relic of the past is very much evident on its cuisine. Chaap is no traditional Bengali cuisine, it is more Mughlai in origin […]10April 14, 2013

    Calcutta Mutton Chaap

    Every Bengali meal ends with a sweet note and so the series on Bengali cuisine too as expected, but this year we are doing it differently. A sweet rossogolla or a mango sandesh should be the fitting finale to grand poila baisakh luncheon, but we are concluding the series with Calcutta’s Mutton chaap. Yes Calcutta and not Kolkata, the relic of the past is very much evident on its cuisine. Chaap is no traditional Bengali cuisine, it is more Mughlai in origin […]

  • Before you start forming your opinions on today’s blog headline, let me stop you right there in your thought track … I know “fish hunting” is not the right word, but I could not find more appropriate word to tell you the story of my misadventures … Fish cannot live without water. A Bong can not live without fish. So what happens when a Bong arrives in a “phoreighn” land ? Arriving in a foreign country  in the early hours of morning is a bad idea. Unlike […]5April 9, 2013

    Tangra maach, mishti and more – fish “hunting” in America

    Before you start forming your opinions on today’s blog headline, let me stop you right there in your thought track … I know “fish hunting” is not the right word, but I could not find more appropriate word to tell you the story of my misadventures … Fish cannot live without water. A Bong can not live without fish. So what happens when a Bong arrives in a “phoreighn” land ? Arriving in a foreign country  in the early hours of morning is a bad idea. Unlike […]

  •   Bengali women are perceived to be dominant, be it in *** or in living room discussions, they never refrain from showing their intellectual and cooking prowess, from music, cinema, sports, cooking to political debates, they have their say in everything and that they do with utmost conviction. As soon as a guest entered a Bengali household, the women take the centre stage,  they will never quietly parcel the foods from kitchen and courier it through their kids, instead they […]20April 3, 2013

    Aloo posto and why a bengali girl can not be a vegetarian !

      Bengali women are perceived to be dominant, be it in *** or in living room discussions, they never refrain from showing their intellectual and cooking prowess, from music, cinema, sports, cooking to political debates, they have their say in everything and that they do with utmost conviction. As soon as a guest entered a Bengali household, the women take the centre stage,  they will never quietly parcel the foods from kitchen and courier it through their kids, instead they […]

  • Mug daler bhaja pithe – stuffed lentil shells : Sankranti is not just one day celebration for us Bengali, but it is week-long celebration specially when it comes to relish those extravagant spread of  pithe-puli . So today I am going to share with you very special family recipe and my favourite one too. For festivals like Sankranti every Bengali earnestly waited for three things, a good coconut, that elusive date palm jaggery and freshly harvested rice. And with just three ingredients an array of delicious […]14January 17, 2013

    Post Sankranti mung dal er pithe – savory coconut stuffed yellow lentil shells

    Mug daler bhaja pithe – stuffed lentil shells : Sankranti is not just one day celebration for us Bengali, but it is week-long celebration specially when it comes to relish those extravagant spread of  pithe-puli . So today I am going to share with you very special family recipe and my favourite one too. For festivals like Sankranti every Bengali earnestly waited for three things, a good coconut, that elusive date palm jaggery and freshly harvested rice. And with just three ingredients an array of delicious […]

  • Growing up in a small hilly town had its own charm and limitations. With abundance of natural beauty, lush green forest, crystal clear natural streams, life always seems like to be in an extended holiday mood. Seasons were so beautiful, temperature never rose above 30 degrees C even in the hottest summer months, and monsoons imprisoned us in the cozy comfort of our home, and winter was cold , often we used to sit under the tall eucalyptus trees through which […]3December 17, 2012

    Cauliflower and shrimp curry – the Bengali way

    Growing up in a small hilly town had its own charm and limitations. With abundance of natural beauty, lush green forest, crystal clear natural streams, life always seems like to be in an extended holiday mood. Seasons were so beautiful, temperature never rose above 30 degrees C even in the hottest summer months, and monsoons imprisoned us in the cozy comfort of our home, and winter was cold , often we used to sit under the tall eucalyptus trees through which […]

  • Saffronstreaks wishes everyone who stops by very Happy Vijaydashami On this special occasion we are celebrating it with paneer jalebi which Bongs fondly refers to as “chanar jilepi”. Bengal the sweet pot of India always relishes on sweets that are made with pure fresh chana or cheese rather than the milk solids or mawa. This chanar jilepi or paneer jalebi is very much indigenous to the Bengali cuisine and is something that you wont come across in other cities frequently.   This is very simple […]15October 24, 2012

    Celebrating Dusshera with Bengali chanar / paneer jalebi

    Saffronstreaks wishes everyone who stops by very Happy Vijaydashami On this special occasion we are celebrating it with paneer jalebi which Bongs fondly refers to as “chanar jilepi”. Bengal the sweet pot of India always relishes on sweets that are made with pure fresh chana or cheese rather than the milk solids or mawa. This chanar jilepi or paneer jalebi is very much indigenous to the Bengali cuisine and is something that you wont come across in other cities frequently.   This is very simple […]

  • What are the two things that caught your fancy when someone mentions Kolkata ? maach ar mishti  (fish and sweets) and for the prabasis (migrants) like me, phuchka is the last word in Kolkata’s culinary scenario. You ask me why ? Having raised outside Bengal, the word “maach” / fish largely restricted itself to the big carps which am not so fond of, even though Rui kalia is something I would love to cherish any day but beyond that ? the world of fish literally ends […]10July 18, 2012

    Tel Koi or koi fish in mustard oil

    What are the two things that caught your fancy when someone mentions Kolkata ? maach ar mishti  (fish and sweets) and for the prabasis (migrants) like me, phuchka is the last word in Kolkata’s culinary scenario. You ask me why ? Having raised outside Bengal, the word “maach” / fish largely restricted itself to the big carps which am not so fond of, even though Rui kalia is something I would love to cherish any day but beyond that ? the world of fish literally ends […]

  •  Saffronstreaks wishes its readers who stops by “Very happy Bengali New Year” . If you are planning a Poila baisakh house party this weekend then do check our exclusive Bengali Cuisine Archive, and I am sure it will end your search for all the authentic Bengali recipes. This is just not an archive but repository of all the classic Bengali dishes that I have learnt and inherited from my mother and some are experimental too, and am sure it will be able to […]17April 13, 2012

    Fish in Bengali mustard sauce / sorshe diye macher jhaal

     Saffronstreaks wishes its readers who stops by “Very happy Bengali New Year” . If you are planning a Poila baisakh house party this weekend then do check our exclusive Bengali Cuisine Archive, and I am sure it will end your search for all the authentic Bengali recipes. This is just not an archive but repository of all the classic Bengali dishes that I have learnt and inherited from my mother and some are experimental too, and am sure it will be able to […]

  • Wishing my fellow Indian “ Very Happy Republic day“, India rocks, Indian food rocks, and there are off course tons of things that needs to be straighten up before we can actually and rightfully say this. But on an optimistic note, we look forward to the golden days when finally the serpents of corruption and poverty will cease to hiss. Now, this post is going to my 200 th post…which calls for something special, and as I was prepping up […]11January 26, 2012

    Mangsho ghugni / Mutton keema curry with peas soaked in Bengali flavour

    Wishing my fellow Indian “ Very Happy Republic day“, India rocks, Indian food rocks, and there are off course tons of things that needs to be straighten up before we can actually and rightfully say this. But on an optimistic note, we look forward to the golden days when finally the serpents of corruption and poverty will cease to hiss. Now, this post is going to my 200 th post…which calls for something special, and as I was prepping up […]

  • Patishapta pithe / Rice crepes with sweetened coconut filling : I know I am little late in wishing everyone Happy Sankranti , but at times it becomes really difficult to squeeze out some extra time for blogging, and when it coincide with Holidays it becomes all the more difficult. It was a long weekend, here in US, and being new in NC, we went to scout the neighborhood, a short trip to State’s Farmers Market which reveals some new surprises, […]11January 17, 2012

    Pithe patishapta for Sankranti or rice crepes with coconut filling

    Patishapta pithe / Rice crepes with sweetened coconut filling : I know I am little late in wishing everyone Happy Sankranti , but at times it becomes really difficult to squeeze out some extra time for blogging, and when it coincide with Holidays it becomes all the more difficult. It was a long weekend, here in US, and being new in NC, we went to scout the neighborhood, a short trip to State’s Farmers Market which reveals some new surprises, […]

  • After consistently blogging for few months I was forced to take another blogging break for two weeks, which was both un foreseen and unavoidable at the same time. I never expected that my OS will be brought down by a virus after securing the network with so many anti-viruses and multiple layers of firewalls, but it seems to be a newly launched virus which so cunningly able to fool Norton and even Kaspersky and sneaks through the Symantec. It corrupt […]18May 25, 2011

    begun basanti / eggplants in mustard sauce bengali style

    After consistently blogging for few months I was forced to take another blogging break for two weeks, which was both un foreseen and unavoidable at the same time. I never expected that my OS will be brought down by a virus after securing the network with so many anti-viruses and multiple layers of firewalls, but it seems to be a newly launched virus which so cunningly able to fool Norton and even Kaspersky and sneaks through the Symantec. It corrupt […]

  • How will you describe rezala ? Just stating that it’s a highly fragrant dish which looks more like a stew and not a gravy and mildly spiced will not do justice to it. In fact it is a perfect amalgamation of sourness and sweetness with an undertone of spiciness, with lots of unmatched flavour makes it rather amusing and delectable which is very much Bengali in origin. Unlike other Bengali delicacies which has travelled to far away land, rezala remain […]24May 12, 2011

    bengali chicken rezala with roasted almonds

    How will you describe rezala ? Just stating that it’s a highly fragrant dish which looks more like a stew and not a gravy and mildly spiced will not do justice to it. In fact it is a perfect amalgamation of sourness and sweetness with an undertone of spiciness, with lots of unmatched flavour makes it rather amusing and delectable which is very much Bengali in origin. Unlike other Bengali delicacies which has travelled to far away land, rezala remain […]

  • Bengali’s love for sweet dish is well-known affair and sondesh they simply adore it. The great Bengali luncheon always ends on a sweet note, and it does not stops there, it continues with late afternoon tea and dinner as well. Life revolves around tales of sweets from birth, marriage till death and memories laden with nostalgia keep haunting, weaving the stories and unfolding the secrets of sandesh making, a culinary art which remains the forte of selected few. A 150 year […]31April 28, 2011

    mango sandesh – a summer delight

    Bengali’s love for sweet dish is well-known affair and sondesh they simply adore it. The great Bengali luncheon always ends on a sweet note, and it does not stops there, it continues with late afternoon tea and dinner as well. Life revolves around tales of sweets from birth, marriage till death and memories laden with nostalgia keep haunting, weaving the stories and unfolding the secrets of sandesh making, a culinary art which remains the forte of selected few. A 150 year […]

  • Bengali mishti doi / sweet yogurt is the quintessential dessert without which a Bengali lunch can be said as complete. Ingredients: Milk (full cream): 500 ml Date jaggery (crushed) : 2-3 tbsp Curd: 2 tsp with live culture bacteria Method : Heat the milk in a heavy bottom pan and reduce it to 1/2 of its original quantity. Take off from the heat and let it cool slightly for couple of minutes. Add the date jaggery to the milk and […]11April 15, 2011

    Bengali mishti doi / sweet yogurt

    Bengali mishti doi / sweet yogurt is the quintessential dessert without which a Bengali lunch can be said as complete. Ingredients: Milk (full cream): 500 ml Date jaggery (crushed) : 2-3 tbsp Curd: 2 tsp with live culture bacteria Method : Heat the milk in a heavy bottom pan and reduce it to 1/2 of its original quantity. Take off from the heat and let it cool slightly for couple of minutes. Add the date jaggery to the milk and […]

  • Bengali nolen gurer payesh or rice pudding with date jaggery / molasses is the most favoured desserts in Bengali homes for any occasions. Ingredients: Milk: 200ml Rice (gobindo bhog) or any fragrant rice: 6 tsp Date jaggery / molasses (crushed) : 1/2 cup Bay leaf: 1 or 2 Cardamom pods: 2-3 Method: Soak the rice (gobindo bhog or dubraj or any fragrant small to medium grain rice in water for 30 minutes. Drain and let it dry for few more […]11April 15, 2011

    Bengali nolen gurer payesh / rice pudding with date jaggery

    Bengali nolen gurer payesh or rice pudding with date jaggery / molasses is the most favoured desserts in Bengali homes for any occasions. Ingredients: Milk: 200ml Rice (gobindo bhog) or any fragrant rice: 6 tsp Date jaggery / molasses (crushed) : 1/2 cup Bay leaf: 1 or 2 Cardamom pods: 2-3 Method: Soak the rice (gobindo bhog or dubraj or any fragrant small to medium grain rice in water for 30 minutes. Drain and let it dry for few more […]

  • In most of the north Indian restaurants, it is the butter chicken or the kadhai chicken which is ubiquitously present every where in its so many avatars but when it comes to Bengali restaurants it is the humble doi chicken which takes the centre stage. It left me quizzical enough to explore the labyrinths of Bengali cuisines and their origin but to my dismay I found none which can justify the origin of this dish.  It is perhaps a derivative […]8April 14, 2011

    doi murgi / tender chicken curry simmered in yogurt

    In most of the north Indian restaurants, it is the butter chicken or the kadhai chicken which is ubiquitously present every where in its so many avatars but when it comes to Bengali restaurants it is the humble doi chicken which takes the centre stage. It left me quizzical enough to explore the labyrinths of Bengali cuisines and their origin but to my dismay I found none which can justify the origin of this dish.  It is perhaps a derivative […]

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