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, or to stuff a vegetable, and also made into fritters. Besides using it as a garnish, the Knacha Posto Bata (raw poppy seeds paste) is  a dish in its simplest form.

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Safed Aloo: Potatoes cooked in White Sauce

Safed Aloo DSC01535_Safed_Aloo_3-3


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. A whole new world, a whole new meal.

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Hello Folks!

Just to let you know that there was a family emergency…

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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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