Archives
All the articles I've archived.
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Sorshe Ilish
Authentic Bengali Sorshe Ilish prepared with fresh hilsa, freshly ground mustard, poppy seeds and green chillies. This traditional recipe focuses on extracting maximum mustard flavour without bitterness while keeping the hilsa soft, delicate and perfectly cooked.
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Ilish Bhapa
Traditional Bengali Ilish Bhapa made with fresh hilsa, mustard, coconut and green chillies. This foolproof recipe focuses on technique to produce a creamy mustard gravy without bitterness and perfectly steamed fish every time.
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Bengali Basanti Pulao
Traditional Bengali Basanti Pulao made with Gobindobhog rice, ghee, whole spices, cashews and raisins. This festive pulao is aromatic, lightly sweet and perfectly fluffy with separate grains.
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Kolkata Street Style Ghugni
Authentic Kolkata Street Style Ghugni made with white peas, potatoes, mustard oil, garlic, tamarind and roasted cumin for the perfect balance of flavour.
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Kolkata Chicken Roll
Authentic Kolkata Chicken Roll with flaky laccha paratha, juicy chicken filling and two classic techniques—Tawa Chicken and Kathi Chicken. Learn how the same marinade creates two completely different flavour profiles through different cooking methods.
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Kolkata Egg Roll
Authentic Kolkata Egg Roll with flaky laccha paratha, double egg coating, classic street-style flip technique and traditional sauces. Learn the science behind sugar in the dough, warm water, resting, dry tawa cooking and the iconic Kolkata roll assembly.
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Kolkata Chicken Biryani
Authentic Kolkata Chicken Biryani with aromatic basmati rice, chicken yakhni, potatoes, biryani masala, saffron milk and traditional dum cooking.
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Patla Maacher Jhol
Traditional Bengali patla macher jhol made with Rui fish, potatoes, green chillies, and a light spiced broth. Learn how to make the comforting everyday Bengali fish curry that's perfect with steamed rice and captures the essence of a Bengali lunch.
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Maach Bhaja
Traditional Bengali maach bhaja made with Rui or Katla fish, mustard oil, and a few simple techniques that ensure the fish doesn't stick, break, or splatter. Learn the nuances of heat control, moisture management, and proper frying for perfectly golden fish every time.
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Chicken Kosha
Traditional Bengali chicken kosha made with slow Kosha technique, mustard oil and aromatic spices for a rich, thick masala-coated finish.
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Aloo Posto
Traditional Bengali aloo posto made with potatoes and poppy seed paste.