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This is a very traditional Bengali recipe – simmered lentils with little bites of coconut, a hint of sweet and redolent of spices. And there is no other way to have a bowlful but with Luchi or Kochuri/Kachori. But that is only with us – the Bengalis. The rest of the world is allowed to treat this as any other lentil dish or a side dish or even some exotic soup.
Continue reading Bengali Cholar Dal: Lentils with Coconut and Spices… 
Mushroom love. With garlic, and balsamic and goat cheese. This one is bubbling with flavors and good as a side or an appetizer. Continue reading Balsamic Roasted Mushroom with Goat Cheese…
Yet another Chicken Curry. This time the usual one, but redolent with the aroma of fennel. The tiny fennel seeds waved the wands and transformed an everyday chicken curry to something quite fascinating. As I write this post, the air in my home is still laden with the fragrance.
Continue reading Fennel Flavored Chicken Curry…
The bunched spears of asparagus splendidly speak of spring. They are at their best now – tender, fresh and slim.
Continue reading Stir-Fried Asparagus with Nigella and Nuts…
While the term “chutney” is observed upon as a condiment by the rest of the world, it plays a quite different role in Bengali cuisine. Chutney is an essential part of the multi-course Bengali meal. It is not a condiment, and it is not to be paired with meat or cheese. The chutney culminates a meal – wrapping up all other flavors with its own blend of sweet, tart with a hint of spicy.
Continue reading Sweet and Spicy Green Mango Chutney: Kancha Aamer Chutney…  |
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