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.
A mildly-spiced, sans too much garam masala 'hotel'-style potatoes with peas in a thick gravy that goes well with butter naans.
Sandesh, Rajbhog, Rosogulla and Chamcham have been revamped to keep up with people's adventurous palates.
Ajit Pal Singh tells us how and why he fell in love with Gujarati food.
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