bengali cuisine Archive

  • This post has been re-edited, re-photogarphed and re-published. The earth blooms into various shades of colors and hues on the onset of spring and the yellowish white blossoms of mangoes adorning the lusty boughs soon matured into tender green mangoes. These green mangoes has a very sharp piquant taste, and when you bite softly into the tender flesh and lick it with just black salt and red chilies it tickles your senses and you crave for more. The green mango […]

    green mango chutney /bengali style kancha aamer chutney

    This post has been re-edited, re-photogarphed and re-published. The earth blooms into various shades of colors and hues on the onset of spring and the yellowish white blossoms of mangoes adorning the lusty boughs soon matured into tender green mangoes. These green mangoes has a very sharp piquant taste, and when you bite softly into the tender flesh and lick it with just black salt and red chilies it tickles your senses and you crave for more. The green mango […]

  •   *** Updates :  Bengali New Year 2013 and a Giveaway worth 1000 Rs Flipkart gift voucher. This giveway is closed *** Poila baisakh or Bengali new year is around the corner and it means a perfect time to get indulge in rich and sweet savoury authentic Bengali gourmet delicacies. Check our exclusive BENGALI CUISINE ARCHIVE Read here to know how Bengali’s celebrate this day, and last year (Poila baisakh special 2010) we shared some classic Bengali recipes with you, […]

    poila baisakh 2011 – an elaborate luncheon menu

      *** Updates :  Bengali New Year 2013 and a Giveaway worth 1000 Rs Flipkart gift voucher. This giveway is closed *** Poila baisakh or Bengali new year is around the corner and it means a perfect time to get indulge in rich and sweet savoury authentic Bengali gourmet delicacies. Check our exclusive BENGALI CUISINE ARCHIVE Read here to know how Bengali’s celebrate this day, and last year (Poila baisakh special 2010) we shared some classic Bengali recipes with you, […]

  • Steamed hilsa flavoured with aam kasundi (aam kasundi diye ilish maach) is one of the classic way to enjoy this queen of fish called ilish / hilsa of which Bengalis are so fond of and emotionally attached too. Before we venture further into the recipe, let me give you a little insight into kasundi. Pure kasundi is also known as Bengali’s  mustard sauce made with black mustard seeds, Brassica juncea most commonly known as mustard greens, mustard oil, bit of […]

    steamed hilsa flavoured with aam kasundi – a bengali mango mustard sauce

    Steamed hilsa flavoured with aam kasundi (aam kasundi diye ilish maach) is one of the classic way to enjoy this queen of fish called ilish / hilsa of which Bengalis are so fond of and emotionally attached too. Before we venture further into the recipe, let me give you a little insight into kasundi. Pure kasundi is also known as Bengali’s  mustard sauce made with black mustard seeds, Brassica juncea most commonly known as mustard greens, mustard oil, bit of […]

  • Banana blossom or mocha (in Bengali an East Indian language) holds a special stature in Bengali cuisine, and consider as very adventurous and gastronomically exciting. I was never a huge fan of banana blossom or mocha as we love to call it in my growing up years though we had some banana plants in our backyard, but in recent years I developed a strong fascination for it. As I was gently removing the outer bracts to extract the inner flowers, […]

    mochar chop – banana blossom appetizer

    Banana blossom or mocha (in Bengali an East Indian language) holds a special stature in Bengali cuisine, and consider as very adventurous and gastronomically exciting. I was never a huge fan of banana blossom or mocha as we love to call it in my growing up years though we had some banana plants in our backyard, but in recent years I developed a strong fascination for it. As I was gently removing the outer bracts to extract the inner flowers, […]

  • …narkel ilish or hilsa (fish) steamed in coconut milk… I know, it sounds strange a little, but hilsa is one such fish which gives ample scope of experiments. Having attended some hilsa festival in the town, I got intrigued by the idea of using coconut milk in hilsa preparation. So this one purely crops up from my imagination and it left scope for improvisation.  This recipe is entirely inspired by another signature dish of Bengali cuisine – Prawn malai curry. […]

    narkel ilish

    …narkel ilish or hilsa (fish) steamed in coconut milk… I know, it sounds strange a little, but hilsa is one such fish which gives ample scope of experiments. Having attended some hilsa festival in the town, I got intrigued by the idea of using coconut milk in hilsa preparation. So this one purely crops up from my imagination and it left scope for improvisation.  This recipe is entirely inspired by another signature dish of Bengali cuisine – Prawn malai curry. […]

  • …durga puja special recipe… rasgulla or rossogulla No it is not a cheese balls dipped in sugary syrup but it is the old sweet everyone’s favorite  rossogulla or rasgulla, which wins millions of hearts across the world. No translation please ! Read here for a sweet and short story on rasgulla. But how to make rasgulla at home ? This question has perhaps intrigued us most, so here we present a step-by-step procedure of making rosogolla or rasgulla Ingredients: Milk: 1 l Lemon […]

    rasgulla or rossogulla

    …durga puja special recipe… rasgulla or rossogulla No it is not a cheese balls dipped in sugary syrup but it is the old sweet everyone’s favorite  rossogulla or rasgulla, which wins millions of hearts across the world. No translation please ! Read here for a sweet and short story on rasgulla. But how to make rasgulla at home ? This question has perhaps intrigued us most, so here we present a step-by-step procedure of making rosogolla or rasgulla Ingredients: Milk: 1 l Lemon […]

  • …durga puja special recipes… Navami te kosha mangsho ar phulko luchi Kosha mangsho or goat meat curry aka Bengali style usually meant for an elaborate Sunday meal with colorful family gupshups and it was the scenario in Bengali homes before chicken et.al invaded the Bengali kitchens. Bengalis prefer to add potatoes in kosha mangsho making it more interesting and their present several versions of it . People who love to savour the richness of kosha mangso still swear by Golbari […]

    kosha mangsho and phulko luchi

    …durga puja special recipes… Navami te kosha mangsho ar phulko luchi Kosha mangsho or goat meat curry aka Bengali style usually meant for an elaborate Sunday meal with colorful family gupshups and it was the scenario in Bengali homes before chicken et.al invaded the Bengali kitchens. Bengalis prefer to add potatoes in kosha mangsho making it more interesting and their present several versions of it . People who love to savour the richness of kosha mangso still swear by Golbari […]

  • …durga puja special recipe… labra – assorted vegetables cooked with panch phoron (five spices) Labra is not a mixed vegetable dish but it is a medley of assorted vegetables thrown together, cooked in their own juices, embraces each others flavour and in the process lose some of their individual streaks. Thus acquiring a unique taste and can not be recreated if you omit some or include others. Labra is one of the traditional Bengali dish and the assortment of vegetables […]

    labra – a medley of assorted vegetables

    …durga puja special recipe… labra – assorted vegetables cooked with panch phoron (five spices) Labra is not a mixed vegetable dish but it is a medley of assorted vegetables thrown together, cooked in their own juices, embraces each others flavour and in the process lose some of their individual streaks. Thus acquiring a unique taste and can not be recreated if you omit some or include others. Labra is one of the traditional Bengali dish and the assortment of vegetables […]

  • …durga puja special recipes… Ashtami te bhoger khichuri, labra, tomato khejur chutney and payesh There is no recipe for bhoger khichuri becuasue it is simply pure and divine. The recipe here is for those who want to offer it to Ma Durga, khichuri bhog – no onion no garlic. Bhoger khichuri Ingredients: Govindobhog or any fragrant rice: 1 cup Moong daal : 1 cup Green peas: ¼ cup Cauliflower: 5-6 medium florets Potatoes : 2-3 Tomato: 1 Turmeric powder: 1 […]

    bhoger khichuri, chutney and payesh

    …durga puja special recipes… Ashtami te bhoger khichuri, labra, tomato khejur chutney and payesh There is no recipe for bhoger khichuri becuasue it is simply pure and divine. The recipe here is for those who want to offer it to Ma Durga, khichuri bhog – no onion no garlic. Bhoger khichuri Ingredients: Govindobhog or any fragrant rice: 1 cup Moong daal : 1 cup Green peas: ¼ cup Cauliflower: 5-6 medium florets Potatoes : 2-3 Tomato: 1 Turmeric powder: 1 […]

  • …durga puja special recipe… phulkopir dum or dum cooked cauliflower This dish was inspired from doi / yogurt and phulkopir milmish I had at Aheli on one of the occasion. It was wonderful to taste and I have tried to recreate the some of it. Phulkopir dum     Ingredients: Cauliflower (small): 1 Hung Curd (beaten): 1 cup Cumin seeds: 1 tsp Ginger paste: 2 tsp Red chilli paste: 1 tsp Cumin paste: 1 tsp Tomato puree: ½ cup Garam […]

    phulkopir dum

    …durga puja special recipe… phulkopir dum or dum cooked cauliflower This dish was inspired from doi / yogurt and phulkopir milmish I had at Aheli on one of the occasion. It was wonderful to taste and I have tried to recreate the some of it. Phulkopir dum     Ingredients: Cauliflower (small): 1 Hung Curd (beaten): 1 cup Cumin seeds: 1 tsp Ginger paste: 2 tsp Red chilli paste: 1 tsp Cumin paste: 1 tsp Tomato puree: ½ cup Garam […]

  • …durga puja special recipes… Mahasaptami te phulkopir dum, daab chingri ar kaju-kismis pulao Sometimes in late 90’s on a Navami afternoon we went to Aheli at Peerless Inn for a lavish buffet spread to satiate our quench for authentic Bengali cuisine.The theme was perfect, Bengali cuisine, dressed in traditional Bengali attire with live Rabindrasangeet, it was there that I was introduced to daab chingri – the headless prawns with their tails intact, bathed in rich creamy and velvety gravy, looks […]

    daab chingri and kaju kismis pulao

    …durga puja special recipes… Mahasaptami te phulkopir dum, daab chingri ar kaju-kismis pulao Sometimes in late 90’s on a Navami afternoon we went to Aheli at Peerless Inn for a lavish buffet spread to satiate our quench for authentic Bengali cuisine.The theme was perfect, Bengali cuisine, dressed in traditional Bengali attire with live Rabindrasangeet, it was there that I was introduced to daab chingri – the headless prawns with their tails intact, bathed in rich creamy and velvety gravy, looks […]

  • …durga puja special recipe… mochar pakora or banana blossom fritters Ingredients: Flower of Banana (or Mocha): One For the batter: All purpose flour: 1 tbsp Gram flour: 2 tbsp Salt : 1tsp Poppy seed paste: 2 tsp Cumin powder: 1/2 tsp Red chilli powder: 1/2 tsp Sugar to taste Oil for deep frying Method to Prepare: Mix all the ingredients need to prepare batter with little water, it should have a coating consistency. For this you need the innermost conical part […]

    mochar pakora – banana blossom fritters

    …durga puja special recipe… mochar pakora or banana blossom fritters Ingredients: Flower of Banana (or Mocha): One For the batter: All purpose flour: 1 tbsp Gram flour: 2 tbsp Salt : 1tsp Poppy seed paste: 2 tsp Cumin powder: 1/2 tsp Red chilli powder: 1/2 tsp Sugar to taste Oil for deep frying Method to Prepare: Mix all the ingredients need to prepare batter with little water, it should have a coating consistency. For this you need the innermost conical part […]

  • ...durga puja special recipes… Maha Shasti te mochar chop, koraishutir kochuri ar aloo dum Update : This post has been re edited, re photographed and re published. What a coincidence, I am updating this post with better photographs on Maha Shasti again, after three years. When I initially started the blog, food photography never surfaced as sole protagonist in the whole story, not even today but it has achieved the center stage now a days. I too succumbed myself to […]

    koraishutir kochuri / peas kachori and aloo dum

    …durga puja special recipes… Maha Shasti te mochar chop, koraishutir kochuri ar aloo dum Update : This post has been re edited, re photographed and re published. What a coincidence, I am updating this post with better photographs on Maha Shasti again, after three years. When I initially started the blog, food photography never surfaced as sole protagonist in the whole story, not even today but it has achieved the center stage now a days. I too succumbed myself to […]

  •  Updated: This blog post has been re-edited, re-photographed and re-published with a different title. Orange in milk ? Would not it get curdled ? That was my first reaction when Ma mentioned about something called “Kheer komola“. She makes beautiful payesh, just perfect, the best one and of all the payesh variety she has ever made for the festivals or simple homey occasions, ” kheer komola ” however has never surfaced, until that day. It so happened that one of our family friends had sent us huge crate of oranges from […]

    Orange basundi / kheer komola – Indian dessert

     Updated: This blog post has been re-edited, re-photographed and re-published with a different title. Orange in milk ? Would not it get curdled ? That was my first reaction when Ma mentioned about something called “Kheer komola“. She makes beautiful payesh, just perfect, the best one and of all the payesh variety she has ever made for the festivals or simple homey occasions, ” kheer komola ” however has never surfaced, until that day. It so happened that one of our family friends had sent us huge crate of oranges from […]

  • …poila baisakh special recipes… …Bhetki paturi or mustard seasoned bekti wrapped in plantain leaves… Bhetki macher paturi meaning fish seasoned with spices wrapped in banana leaves and then steamed, smoked or baked over a charcoal fire. This dish has its origin in Dhaka but now has become one of the signature dishes of Bengali cuisine. Use of banana leaves is very well-known in Asian cuisine specially in Thai cuisine where they uses the banana leaves to wrap the chickens and even in Caribbean cuisines. Other […]

    bhetki paturi

    …poila baisakh special recipes… …Bhetki paturi or mustard seasoned bekti wrapped in plantain leaves… Bhetki macher paturi meaning fish seasoned with spices wrapped in banana leaves and then steamed, smoked or baked over a charcoal fire. This dish has its origin in Dhaka but now has become one of the signature dishes of Bengali cuisine. Use of banana leaves is very well-known in Asian cuisine specially in Thai cuisine where they uses the banana leaves to wrap the chickens and even in Caribbean cuisines. Other […]

  • …poila baisakh special recipe… …fish kabiraji cutlet or fish cutlets in lacy egg net… Fish cutlets in kabiraji style meaning fried fish in egg net. This recipe is the result of British influence on the Bengali cuisine and the word kabiraji has probably the origin in ‘coverage’ as the cutlets are covered in a lacy egg net. Years back I had these kabiraji cutlets somewhere near the college street crossing in Kolkata (do not remember the name of the eatery) […]

    fish kabiraji cutlet

    …poila baisakh special recipe… …fish kabiraji cutlet or fish cutlets in lacy egg net… Fish cutlets in kabiraji style meaning fried fish in egg net. This recipe is the result of British influence on the Bengali cuisine and the word kabiraji has probably the origin in ‘coverage’ as the cutlets are covered in a lacy egg net. Years back I had these kabiraji cutlets somewhere near the college street crossing in Kolkata (do not remember the name of the eatery) […]

  • …poila baisakh recipes… …chital macher muthia or fish dumplings in ginger gravy… Chital macher muthia or fish dumplings in light onion-ginger gravy is again one of the classic delicacy from Bengali cuisine and is mainly the forte of Bangladeshis or the bangals (the east bengals) who excels in it. Personally I have never tried this dish because of its rarity in our local fish market in Bangalore but on my every visit to Kolkata my mom prepares this exotic dish. […]

    chital macher muthia

    …poila baisakh recipes… …chital macher muthia or fish dumplings in ginger gravy… Chital macher muthia or fish dumplings in light onion-ginger gravy is again one of the classic delicacy from Bengali cuisine and is mainly the forte of Bangladeshis or the bangals (the east bengals) who excels in it. Personally I have never tried this dish because of its rarity in our local fish market in Bangalore but on my every visit to Kolkata my mom prepares this exotic dish. […]

  • …poila baisakh special recipes… …Dhokar dalna or steamed lentil cakes in ginger gravy… Very difficult, time-consuming, too lengthy ways, blah ! blah ! blah ! This is how most of us describe the dhokar dalna and because of this many of us shy away from preparing it. But on a tastier note dhokar dalna redefines simplicity with its elegance, unmatched flavor and fabulous taste. Dhokar dalna is one of the classy vegetarian dishes from Bengali cuisine and is nothing but […]

    dhokar dalna

    …poila baisakh special recipes… …Dhokar dalna or steamed lentil cakes in ginger gravy… Very difficult, time-consuming, too lengthy ways, blah ! blah ! blah ! This is how most of us describe the dhokar dalna and because of this many of us shy away from preparing it. But on a tastier note dhokar dalna redefines simplicity with its elegance, unmatched flavor and fabulous taste. Dhokar dalna is one of the classy vegetarian dishes from Bengali cuisine and is nothing but […]

  • *** This post has been re-edited and re-photographed.*** Sometimes it is really interesting to know that how the two distinctly divergent culture shares a similar cuisine or how a particular dish which has evolved independently in two distinct country shares a common lineage. And the dolma is exactly the point in case. For generations after generations people in Bengal (East India) relish dolma which they love to prepare on special occasions. Potol er dolma is a classic dish in Bengali […]

    potoler dolma

    *** This post has been re-edited and re-photographed.*** Sometimes it is really interesting to know that how the two distinctly divergent culture shares a similar cuisine or how a particular dish which has evolved independently in two distinct country shares a common lineage. And the dolma is exactly the point in case. For generations after generations people in Bengal (East India) relish dolma which they love to prepare on special occasions. Potol er dolma is a classic dish in Bengali […]

  • …Poila baisakh special recipes… …chingri malai curry or prawns / lobsters stewed in creamy coconut milk… On one of my regular visit to Mumbai, we once dined in Gajalee at Andheri which is very famous for its seafood. Food was excellent but only if they could increase the portion that was being served specially for the lobster that we had ordered. The dish was pricey too. Not satisfying and still wanting some more, the very next day we went to Andheri’s local fish […]

    chingri malai curry

    …Poila baisakh special recipes… …chingri malai curry or prawns / lobsters stewed in creamy coconut milk… On one of my regular visit to Mumbai, we once dined in Gajalee at Andheri which is very famous for its seafood. Food was excellent but only if they could increase the portion that was being served specially for the lobster that we had ordered. The dish was pricey too. Not satisfying and still wanting some more, the very next day we went to Andheri’s local fish […]

  • …bhapa chingri or steamed prawns in rich mustard sauce… This dish is similar to bhapa ilish (steamed hilsa) only you have to pep it up a little with some combination of spices. Shorshe bata (yellow mustard paste), posto bata (poppy-seed paste) and narkel bata (coconut paste) are the main ingredient and can be used in any proportion or omitted even to suit individual taste and palate. Some recipes also use curd in it. But I prefer it this way and […]

    bhapa chingri

    …bhapa chingri or steamed prawns in rich mustard sauce… This dish is similar to bhapa ilish (steamed hilsa) only you have to pep it up a little with some combination of spices. Shorshe bata (yellow mustard paste), posto bata (poppy-seed paste) and narkel bata (coconut paste) are the main ingredient and can be used in any proportion or omitted even to suit individual taste and palate. Some recipes also use curd in it. But I prefer it this way and […]

  • Oh! Calcutta Oh! Calcutta @ Kolkata: 10/3, Elgin Road, 4th Floor, Forum Mall, Kolkata – 700 020. Tel        :   (033) 22837161/62/63/64 Oh! Calcutta @ Mumbai: Hotel Rosewood, Tulsiwadi Lane Tardeo, Mumbai – 400 034. Tel        :   (022) 23539114/23533115/23534372 Oh! Calcutta @ Delhi: International Trade Tower, E-Block, Ground Floor, Nehru Place, New Delhi – 110 019. Tel        :  (011) 2646 4180/81/ 82/84/41805525/6/7 Oh! Calcutta @ Pune: City Point Ground Floor, 17-A, Dhole Patil Road, Pune -411011. Tel        :  (020) 66011101/02 Oh! […]

    oh! calcutta for bengali cuisine

    Oh! Calcutta Oh! Calcutta @ Kolkata: 10/3, Elgin Road, 4th Floor, Forum Mall, Kolkata – 700 020. Tel        :   (033) 22837161/62/63/64 Oh! Calcutta @ Mumbai: Hotel Rosewood, Tulsiwadi Lane Tardeo, Mumbai – 400 034. Tel        :   (022) 23539114/23533115/23534372 Oh! Calcutta @ Delhi: International Trade Tower, E-Block, Ground Floor, Nehru Place, New Delhi – 110 019. Tel        :  (011) 2646 4180/81/ 82/84/41805525/6/7 Oh! Calcutta @ Pune: City Point Ground Floor, 17-A, Dhole Patil Road, Pune -411011. Tel        :  (020) 66011101/02 Oh! […]

  • Steamed hilsa aka Bhapa ilish is one of my favorite dish among any hilsa cuisine and I simply can not get enough of this. Steamed hilsa (bhapa ilish) when soaked in rich yellow mustard (should be ground well to have a creamy look and consistency) and green chilli paste ,mixed with raw mustard oil looks highly appetizing. This is a very simple recipe, no brainer and hardly any seasonings required except salt and little turmeric to get that gorgeous color […]

    bhapa ilish

    Steamed hilsa aka Bhapa ilish is one of my favorite dish among any hilsa cuisine and I simply can not get enough of this. Steamed hilsa (bhapa ilish) when soaked in rich yellow mustard (should be ground well to have a creamy look and consistency) and green chilli paste ,mixed with raw mustard oil looks highly appetizing. This is a very simple recipe, no brainer and hardly any seasonings required except salt and little turmeric to get that gorgeous color […]