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.
I was reading an article by Fiona Caulfield that got published in The Guardian.
The intrepid travellers went to McLeodganj. Upper Dharmashala, in Himachal Pradesh, a beautiful, sleepy, quaint town that hits headlines thanks to His Holiness Dalai Lama who lives there.
The much vaunted meet after Pujo celebrations. Primarily because we do not want to let go of festivities and look for any excuses to carry on.
Boil sliced hog plum pieces in salt water. Wash, clean and then prepare the prawns in a bowl with turmeric and salt. Then gently fry them off in a pan.
A very big attraction for us in Shantiniketan is this little shack by the Prantik rail station.
We went back to Shantiniketan. After 4 long years. And found that the place has changed almost beyond recognition.
Singapore grows on you. Once you look beyond the antiseptic and the template.
The second night of Chowzter Asia gathering took us to the birthplace of an iconic Singapore dish - Roland. Where Singapore chilli crab was invented. The country has a fairly recent history compared to our part of the world.
I am a proud Chowzter - a great group of passionate food bloggers who scout their home cities in search of the good and the authentic. Chowzter is not about fine dining. Chowzter is all about the connection between the place and its people.
