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Chaal Kumro Chingri: Ash Gourd with Shrimp

 

I never knew some twenty years back when I sat by the window seat of Air India, looking out of that tiny window at the vast expanse of the universe , already missing home, that I would be cooking Chaal Kumro Chingri sitting in America.

 

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Knacha Posto Bata: Poppy Seeds Paste

 

“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, [...]

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Safed Aloo: Potatoes cooked in White 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. [...]

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Pomegranate Almond Raita

 

This creamy raita, garbed with a citrus and mint flavor, bejeweled with the pomegranates have stolen our hearts.

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Koraishuti-r Kochuri: Peas Stuffed Fried Bread

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 [...]

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