All hail the egg!
Whether it is to add something familiar to the table spread, or to whip up something in the absence of anything in the fridge, the power of an egg is too numerous to mention.
5y ago
For the perfect boil
Eggs are amazing in that they have been pre-packaged to keep. For our ancient ancestors they were a valuable source of protein and fats whenever they could 'find' them. The domestication of chickens, however, made eggs available all year round.
5y ago
Mutton delicacies
Rub the meat with yoghurt and leave it to marinate in the refrigerator for 8 hours or overnight. Return to room temperature before cooking it. Leave the salt until later as it tends to draw out the meat juices.
6y ago
KNOW YOUR GOAT
Whenever the Eid-ul-Azha comes around, there is a distinct shuffle of enthusiastic fingers on the keyboard looking for all those mouth-watering recipe tutorials on Youtube. But the first hurdle thrown by most recipes are the various cuts of meat. So let us dissect the issue, pun intended.
6y ago
The Emperor's Table in Osmani Style
Being Bengalis we often relish consuming rich food that resonates drooling, dripping masala and meat concoction. Here we have assembled few stunning dishes from the veteran recipe writer and food connoisseur Shawkat Osman only for your indulgence.
6y ago
Eid day specials
During the month of Ramadan Muslims observe strict fasts, and cap it off with a three-day joyous celebration of Eid on the first day of Shawwal in the Islamic calendar.
6y ago
Vegetarian smash-ups
Lau is a fleshy, many-seeded fruit, commonly known as the bottle gourd and is available in a great variety of forms.
7y ago
Fish tales!
The term 'makha' means to mingle or blend. All makha dishes do not go through the classical process of first making gravy in hot oil...
8y ago
February 5, 2019
All hail the egg!
Whether it is to add something familiar to the table spread, or to whip up something in the absence of anything in the fridge, the power of an egg is too numerous to mention.
January 22, 2019
For the perfect boil
Eggs are amazing in that they have been pre-packaged to keep. For our ancient ancestors they were a valuable source of protein and fats whenever they could 'find' them. The domestication of chickens, however, made eggs available all year round.
October 17, 2017
Mutton delicacies
Rub the meat with yoghurt and leave it to marinate in the refrigerator for 8 hours or overnight. Return to room temperature before cooking it. Leave the salt until later as it tends to draw out the meat juices.
August 22, 2017
The Emperor's Table in Osmani Style
Being Bengalis we often relish consuming rich food that resonates drooling, dripping masala and meat concoction. Here we have assembled few stunning dishes from the veteran recipe writer and food connoisseur Shawkat Osman only for your indulgence.
August 22, 2017
KNOW YOUR GOAT
Whenever the Eid-ul-Azha comes around, there is a distinct shuffle of enthusiastic fingers on the keyboard looking for all those mouth-watering recipe tutorials on Youtube. But the first hurdle thrown by most recipes are the various cuts of meat. So let us dissect the issue, pun intended.
June 13, 2017
Eid day specials
During the month of Ramadan Muslims observe strict fasts, and cap it off with a three-day joyous celebration of Eid on the first day of Shawwal in the Islamic calendar.
May 10, 2016
Vegetarian smash-ups
Lau is a fleshy, many-seeded fruit, commonly known as the bottle gourd and is available in a great variety of forms.
April 26, 2016
Fish tales!
The term 'makha' means to mingle or blend. All makha dishes do not go through the classical process of first making gravy in hot oil...
October 27, 2015
Mad about meat!
Soak peanuts, chickpeas and sesame seeds in plenty of water for 8 hours or overnight. Before cooking, drain and grind all three together.
August 4, 2015
A feast for kings
It is a celebration all-in-one dish, cooked only by the 'Dum Pookth' method, for special occasions like weddings and of course company and club AGMs.
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