Dalpuri, once treasured by bongs has become a little rare these days in Bengali kitchens. Dalpuri or Dal Puri has its roots in the cuisine of undivided Bengal during British Raj when Bihar, Bengal and Bangladesh formed a single State . While Bihari Daal puri is made with chana daal filling, Bangladeshi version has red lentil or masoor daal filling in it. Tedious job of preparing the filling, and…

Chingri maach die mulor tok/ambol

Tok or ambol is utterly a ghonti delicacy. Everytime I use to visit my mamabari in Midnapore, I was served with different toks, in which the speciality was the protein. For eg. chuno machher tok, machher dimer tok etc.

Yes, my mother is absolutely ghonti while my late father was bangal. Therefore, me and my sister is “banti”😂😂😂, funny isn’t it??? Our family residing in North Bengal, our…

Beetroot has many health benefits. Yet mostly, it is included only in salads. During this time of “lockdown”, I open my refrigerator when a couple of beetroot smiles at me. And that’s it. I understood soon we will have to visit the supermarket to refill our stocks. At this time, when we are visiting the supermarkets only once in a while, every day’s meal has to be schemed meticulously. So I had…

Aloo fulkopir dalna is one of the fundamental yet classic dish of Bengali cuisine. It is a no onion no garlic dish which is often cooked in Bengali households. It is often cooked at my home on Saturdays. Why Saturdays???? Like many Bengali homes, till date saturdays are no onion o garlic day at my mother’s place. So aloo fulkopir dalna was quiet common on Saturdays specially during winter when…

Radhaballavi reminds me of my childhood days, when chance of having them was only an affair of “byapar bari”(ocassion in the house. This is how my husband calls it 😂). For my mother, who was a working woman, preparing radhaballavi at home was not possible. Well!! it involves few steps, preparing the filling, stuffing them and then making the radhaballavis and frying them. Also, for me it has…

Hailing from Jalpaiguri, chowmein/noodles was an obligatory post on my blog. Contrary to Kolkata where telebhajasare more popular street food, North Bengal favors chowmein, momo and thukpa. Nevertheless, chowmein is also popular in other parts of West Bengal as well as India. This stir fried chowmein is more of Indo-chinese style. Momo will be coming soon on my page. But for now, I share the…

“গান যেমন একাকী গায়কের নয়, রান্নাও তেমনই নয় শুধু সূপকারের । রান্না তখনই সার্থক যখন তা অন্যের রসনায় তোলে পরি্তৃপ্তির কল্লোল ।”

Aptly put by Purnima thakur and this recipe from the book “Thakurbarir Ranna” rounds up her idea. Dhokar dalna is a classic Bengali vegetarian dish. The dhokas when prepared with koraishuti/ sugar…

Bong’s craving for Mughlai food has not been a secret. Be it Biriyani, chaap or desserts like sheer khurma or phirni. Chicken Rezala is one of them. The nutty sauce with flavors of kewra and mitha attar creates an impeccable ambience of Mughlai cuisine on your table. Chicken Rezala is mostly served with roti, paratha, naan, roomali roti, lachha paratha. However, it can also be served with rice.