Shorshe Murgi is a chicken curry with bold Bengali flavors. Aroma of hot green chili peppers, freshly ground mustard and mustard oil intensely speak of Bengali cuisine and this chicken curry has all of them simmering in the post.
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While the wind howled and screeched outside one day, whistling into our home through the fireplace and window panes, we stayed home munching on these crispy, golden Vadas.
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Of all the infinite ways that Dal is cooked in India, this happens to be just another one; hearty and laden with the warm, distinct aroma of garlic. Quite popular, mostly in the northern regions of India, the flavors here are deep and rich.
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It was gratifying to soak up a wine infused sauce with a loaf of crusty bread.
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The flavors of fresh fenugreek leaves/methi are quite unusual; a bit pungent, slightly bitter in taste, but they will add some Oooomp! to a dish right away.
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