When golden-fried baingan, or eggplant, is coated in creamy roasted poppy seed paste and the preparation is finished with green chillies and mustard oil, you have the authentic taste of Bengal on your plate.
Bengali cuisine is known for its delicate balance of flavours, subtle use of spices, and a deep respect for fresh, seasonal ingredients.
This tadka for pointed gourd takes it to another level taste-wise.
Recipes that we learned from our Mothers are almost sacred for us, especially when we no longer have them with us anymore. Here are 14 wonderful Mummy recipes Our Mummies often don't write their recipes down but every time our Ammas make a particular dish, it's more spectacular than the last time they made it! Without doubt, right? We were fortunate to get a few of our Ammis to jot down how she made a certain oh-so-yummy preparation
'My preparation for Shorshe Pomfret is a version of a traditional Bengali-style fish in mustard gravy. I used a medium-large pomfret and made a thin gravy out of it. It is best relished with hot steamed rice.'
When the sun refuses to get kinder, heavy, stomach-weighing meals are the first thing to lose their appeal. Nothing is more charming in this garmi than bowls of chilled juicy produce. Greens with bright dressings instantly chase away the summer somnolence.
Utilising banana leaves in cooking is a technique used for centuries across India and other parts of the world too
Ghanta Tarkari is a classic Odia dish prepared using a mix of seasonal vegetables, often cooked in large batches and shared with family and neighbours.
From coastal rasois to hill homes, festive dishes are usually special to a family and so are the grand meals that families gather for and sit down to eat either on Christmas Eve or on Christmas Day.
It took years and years to bump into a green banana and learn how to eat it.
Subhash Jana, executive chef at Swissotel Kolkata shares two traditional Bengali recipes.
Arm yourself with these two salads this summer.
All of India gets ready for the mid-winter harvest festival, turning out laddoos, Pongal, Puran Poli and other endless delights.
Maamouls are classic Middle Eastern cookies that have a festive appeal even before you take a bite.
Christian communities across different states of India have unique family recipes for home-cooked meals to celebrate Christmas,
The Bengalis have their own special variety of spicy-sweet tomato chutney usually had at the end of a meal.
Try your hand at yummy dry fry Mangaluru clams. Or attempt this delicious Bengali preparation of prawns with taro leaves.
A fabulous vegetarian spread and an amazing range of sweets are also hallmarks of Bengali cuisine.
All about India's favorite summer beverage/dessert indulgences.
'The recipe is very simple with very few ingredients, but the end product is just amazing and mouthwatering. They are visually very attractive with their vibrant dark pink/red colour.'
Asha Bhosle, the legendary playback singer, had a lifelong passion for cooking, which she considered a stress reliever and a way to connect with loved ones.
Create a shrikhand using dragon fruit and enjoy the awesome results.
On the eve of Saraswati Puja, devotees traditionally prepare a yellow-coloured prasad for the Goddess of Knowledge. The offering can vary from Kolkata's Bhoger Khichuri to Motichoor Ladoos -- each region having their own sacred bhog, but always something yellow, the goddess' fave rang.
Leafy greens are an essential part of Indian cooking, showing up in everyday meals as well as in unique regional specialities.
What are you waiting for? Read on and make these mouth-watering dishes at home today.
Whether it's adding richness to festive desserts or lending silkiness to everyday meals, malai brings an unmistakable depth of flavour to a dish, lifting it into the realm of the scrumptious.
Bengali food... Who doesn't love it? Especially if you're a fish lover or hard-core non-vegetarian. Machh, mangsho, shorshe... If you've ever said "Machh-mangsho na thakle bhalo lage na!" then this roundup of Bong recipes, that will make feel like you're in a Kolkata kitchen, is for you. Ebar pet pujo hok!
A favourite among Bengalis, Mutton Rezala has its roots in Mughlai cuisine.
This special biryani from north Kerala is known far and wide for its distinctive taste that comes from the use of a distinctive rice.
A fragrant, spiced yoghurt-cashew curry is the place for fillets of rohu.
A sister or cousin of paniyarams, these are akin to large pan-fried idlis but are dosas. And utilise millets.
Bethica unusually uses brown poha and green bananas to make crispy vadas.
The use of freshly-made mango pickle makes all the difference to this recipe for a yum paneer starter.
This traditional pulao is a key part of any Bengali comfort meal.
With hilsa prices soaring, when you do cook it you need the finest recipe.
This Muri Ghonto recipe has its origins in former East Bengal, present-day Bangladesh.
Spice up your home menus preparing a creamy prawn curry and Bengali-style potatoes.
