I got in the dog house with some of my friends for saying Shubho is not the appropriate salutation for Mahalaya since it is a sombre and solemn occasion. So, I’ll steer clear of all arguments and say this instead.
Here is another gem from my in-law’s family — succulent jute greens or ‘paat shaak.’ Very seasonal. Cooked with little prawns in shell and enough garlic to have Dracula skip this city for some time to come.
From the north to the south, India has many diverse cuisines to offer. From the north, a Kashmiri meat dish and from the south, a rice porridge that is offered to the gods. The Kashmiri yakhni is usually served for special occasions; it is simple yet allows the unique blend of spices, making it a crowd pleaser.
The very famous and iconic Mughlai paratha. This particular one was made with duck egg, as opposed to chicken egg. The cubed potatoes on the side were an added attraction in my salad days. The Mughlai paratha in Dhaka is a crispier version.
When the tasked with writing this, I mentally balked. After all, I have not done a long piece in a while. But then I thought, maybe this is a journey worth telling.
Stray away from the confines of a fancy menu, eye pleasing décor and cosy environment. Only then you will be able to savour the spiciest kababs from Kallu Kabab Ghar.
Ladies and gentlemen, on your left are cubes of a type of mango whose season is as short as my attention span. This is Haribhanga.