Chicken with Black Pepper and Cream


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The two most important things that inspire me to cook are the memories of my childhood, especially with my ma and dida and also that sudden intuitive attraction I feel towards a particular recipe. Each of these triggers work differently. The memories are calm, stable and continues. I know it is there deep inside, offering me companionship and guidance of those who are not with me in this physical world anymore.


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Mutton Curry with Fenugreek, Coconut and Curry Leaves


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One of my maa’s recipes has been the inspiration for this recipe today. I have a distinct memory of this afternoon when I see my maa emerging out of the kitchen  holding a stainless steel container and setting it on the table. It was a mutton curry she had tried out for the very first time. It was pale with fresh green curry leaves in it: quite different from our usual bright looking Bengali mutton curries. Those few moments are so lucid that it feels I can stretch out and trace her face with my fingertips.

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Manisha’s Lemon Pickle




Pickle. The word resonates with outbursts of flavors. Indian pickles tell long stories and are loaded with a blend of spices that will tease your taste buds.

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Lehsuni Baingan: Eggplants cooked in Spicy Garlic Sauce


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I have a really simple recipe today. Chunks of eggplants are cooked with in a spicy garlic sauce with the fresh zesty aroma of ginger and green chili peppers. I will not call this this a “traditional” recipe, even though there might be one with this name in some parts of India. I have followed no authentic recipe.


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Chilli and Rosemary Baked Sweet Potato Chips


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The one and only sweet potato grew shoots. Tiny leaves unfurled on healthy red stalks, emerging from one end of the potato and then getting entwined in each other’s arms, offering support and companionship of live. Spring. Obvious even in the dark forgotten corner of my pantry. Such is the inevitable  force of nature. Unstoppable, inspiring and ever moving.


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