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Sweet and Spicy Green Mango Chutney: Kancha Aamer Chutney

 

 

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 [...]

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Pnyaj, Tomato diye Posto: Onions & Tomatoes cooked in Poppy Seed Paste

 

 

Spicy, tangy and with unique taste and flavors, this is lip smacking good, and comes with immense possibilities of much more than just a side dish. Will that lure you to making this for yourself ? At least once?

 

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Sautéed Chard with Pine Nuts

 

 

The light crunch and the nutty but delicate flavor of the toasted pine nuts enhances this simply sauteed chard. Just a little sprinkle of the nuts is all that it needs to tie together the taste of the earthy greens with the hint of smoky cumin and charred pepper.

 

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Bhapa Shorshe Chingri: Steamed Prawns in Mustard, Poppy Seed Sauce

 

 

The sound of Bhapa Chingri breathes music in the hearts of Bengalis. This is a quintessential dish, made with mix of  mustard, and poppy seed paste, slender hot chili peppers, a generous drizzle of mustard oil and for me there is also a bit of nostalgia.

 

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Kumro Chenchki: Stir Fried Pumpkin with Bengali Five Spice for A Food Lover’s Journey

 

 

I have a very humble recipe from home today.

 

 

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