A fragrant, spiced yoghurt-cashew curry is the place for fillets of rohu.
Just 30 minutes and some basic ingredients are all you need to get this awesome basa capsicum dish, says reader Jayati Saha.
A parval or pointed gourd dish that's tangy and mustardy.
'Kosha' translates to bhuna or slow cooking and 'mangsho' means mutton.
A sweetened khoya-filled flaky pastry, folded into a square envelope and sealed with a clove. Then the little pocket is deep-fried in ghee and steeped in a saffron-infused sugar syrup.
Readers share their foodgasm moments.
Tawang wears its history -- and also its present -- with ease. The flourishing town, with restaurants selling everything from noodles to dosas and locals returning home to new business prospects, shows little sign of the tension building up at the border about 40 km away to the north.
Subhash Jana, executive chef at Swissotel Kolkata shares two traditional Bengali recipes.
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