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.
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 [...]
This warm and fragrant pot of legume was our weeknight meal; quite flavorful, and also easy to make.
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.
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.