#bongskitchen

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.

Cream of chicken soup

I am sure many of you must have ordered “cream of chicken soup” in a restaurant. The silkiness of the soup, with flavors of thyme and chicken in it makes it, a scrumptious appetizer, especially for such winter evenings. A dish sure to produce a lot of warmth in your body and smile on your face. And off course not to forget, it is equally healthy.

Never in my dreams did I have the idea that…

Paneer r sabji die bhaja moong daal

Bhaja moong daal with oodles of vegetables, chunks of paneer and dollop of ghee, a dish perfect for winter weekend lunch. I call this winter because the veggies used to prepare this dish are cauliflower, carrots, peas which were earlier winter vegetables. But these days, you get them round the year and therefore you can enjoy the dish round the year, prepare this for special meals or when you…

Jhiri jhiri aloo bhaja

Aloo in any form has always been a bong’s favorite. Aloo bhaja, aloo posto, aloor dum, aloo bhorta or mangser jhol r aloo (potato in meat curry). But this particular aloo bhaja finds a special place in bong’s cuisine. Daal, jhiri jhiri aloo bhaja, a vegetable dish and a machher jhol, and a Bengali meal is all sorted. This is not so simple though. This is just the basic. Off course then there is…

Rosogolla again!!!!! This is what I thought when I decided to prepare nolen gurer rosogolla for the blog. As a blogger, I began my journey with rosogolla and then, I have also prepared baked rosogolla. Ok I know, that there is not much difference in preparation of rosogolla and nolen gurer rosogolla, but not including this on my blog would have left this blog incomplete.

Nolen gur and Bengali…

Aloo posto….. does it need an introduction??? Aloo posto with daal, gorom gorom bhaat is a sublime match for dupurer “bhaat ghum”. Aloo posto is that vegetarian dish which I guess is prepared once in few days in every bong’s house. Another posto dish which I had in Kolkata is peyaj posto or onion cooked in poppy seed paste. I being from North-Bengal, peyaj posto is not something very common…