Rasmalai ,those soft white cottage cheese balls(rosogolla) soaked in thick rabdi (thickened milk) flavoured with green cardamom and saffron are a lip-smacking delicacy indeed.
A typical bong summer delight! Simplicity defines this dish. It’s a perfect blend of some simple vegetables with rudimentary spices sans onion or ginger-garlic. Prepared in mustard oil and smeared in mustard paste this mixed vegetable dish is a splendid summer indulgence.
Big chunks of mutton cooked in traditional Bengali way with potato and some particular spices to make it spicy and flavourful!
Tel-koi is a signature Bong fish curry where whole Koi fish is prepared in mustard oil. An exquisitely rich and spicy fish curry, Tel-Koi continues to tickle the taste buds of people for centuries.
Chanar dalna is a pure vegetarian dish where fried cottage cheese dumplings are served in a tomato-ginger gravy.
Bengalis’ craze for fish is a well-known fact. Fish is our passion, our food for thought and occupies a unique place not only in our everyday menu but is also intricately woven into the Bengali culture and festivities. The Bong’s obsession with fish is overtly evident in every occasion or festival. Be it puja, marriage…