Bengali cuisine is known for its delicate balance of flavours, subtle use of spices, and a deep respect for fresh, seasonal ingredients.
The biryani, happily, was the very definition of simple. light-textured, with a subtle tomato-ey twang, it reminded me a lot of a North Indian pulao. The flavour whack came from the sweet-sour Khatta Baingan simmered in a gravy of tamarind, jaggery, fried mustard seeds, and spices, served with it.
The body, tied in a sack, was recovered from a pond in Hijuli area on the outskirts of Krishnanagar city on Saturday.
Sandesh, Rajbhog, Rosogulla and Chamcham have been revamped to keep up with people's adventurous palates.
A mildly-spiced, sans too much garam masala 'hotel'-style potatoes with peas in a thick gravy that goes well with butter naans.
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