This recipe is built on the basics spices that make the north Indian pickles. The eggplants are not pickled; they are cooked in a very distinctly aromatic sauce – bold, and finger licking good.
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This recipe is a celebration of autumn, of festivities and traditions. Since I am always sailing the ship of nostalgia, trying to look back and finding some fine line that connects me to the past, the Ratatouille always reminds me of one comforting recipe of home.
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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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This is a recipe that has many names. A popular dish in the north Indian cuisine, the succulent meat is cooked and simmered with spices in a nutritious sauce made with spinach. […]
This is a very typical fish curry, laden with prominent Bengali flavors.
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