“Posto, Bhaat and Ghoom” defines a Bengali as much as “Bhaat, Maach and Bhaja” does. A lot many Bengalis are fervent posto eaters: to the extent that posto is served in some form or the other in a meal every single day. It could be side dish, or used to thicken a sauce, [...]
Over these years I have been extremely fortunate to have been introduced to different cuisines. India is a place of such diversity that the food and ingredients can change entirely within a few miles you travel. Within the same region there are differences and even bigger differences when you step into another state. [...]
This creamy raita, garbed with a citrus and mint flavor, bejeweled with the pomegranates have stolen our hearts.
Sitting on one side of the cold mosaic floor of the kitchen I shelled peas, the split green pods piled on the kulo – the winnowing tray. The pale yellow sweater had a hole on one arm, near my wrist, the yarn had started to come out from loops. The stem of the pods [...]
Malai Chom Chom is one of the timeless beauties of Bengal. Chilled cream sandwiched between the soft, yielding roshogollas, coated with silky, fragrant saffron cream, tenderly wrapped with love and sweetness.