It's all about food
We Bengalis have different types of preparations with fish. Some are called ‘Jhal’ (spicy gravy mainly cooked with mustard paste), ‘Dalna’ (spicy curry) or ‘Jhol’ (light curry). ‘Chingri Mach’ or prawn is loved by all in our family. And we frequently cook different dishes with prawns and shrimps. This is a very light prawn curry with pointed gourd and potato that can be cooked very easily using regular spices.
Print Recipe Mutton Nihari From the royal kitchens of the Mughals, Nihari Gosht is a traditional dish that has slowly took over taste buds of people across the borders. Nihari traditionally means a slow cooked mutton stew, which is said o be originated in the …
Print Recipe Ilish Mach r Tel Jhal( Raw Hilsa Fish Curry) Ilish macher tel jhol is a typical Bangladeshi item, wher minimum spices are used to cook this dih with raw ilish mach, I mean in this particular dish, Ilish must not be fried before …
Print Recipe Mutton Tikia Masala Keema tikia is a non vegetarian recipe. Here minced keema is shaped into tikias and then is served with a spicy aromatic gravy. Needless to say a very rich recipe and thus can be indulge once in a month or …
Print Recipe Tunde Kabab I tried making Galawati kebabs at home, hoping to replicate the royal magic and taste. It was no less than that. This is one dish, if you do justice with, you will be very proud to have cooked and served. The …
Print Recipe Mutton Haleem Haleem is a rich source of protein as one can make it with chicken or mutton.It is a rich mutton stew or thick porridge that is made of wheat, lentils, barley and minced meat., popular in the Middle East Asia. As …
Print Recipe Mutton Tahari Tahari is usually a mixed rice recipe with either mutton or vegetables. It can also be named as mutton rice recipe. This rice recipe here is made with mutton pieces and aloo/potato which are cooked in some aromatic and flavorful spices. …