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.
Serves: 6 pieces Preparation time: ½ hour (approximately) Cooking time: 10 minutes INGREDIENTS: Fish: 2 thick pieces of Rohu or Katla Potato: 2 medium-sized Onion: 1 Ginger-garlic: 2 tbsp Green chilies: 3-4 or according to taste Red chili powder: 1 tsp Cumin powder: 1 tsp Garam masala powder: 1 tsp Turmeric powder: ¼ tsp Cilantro: 2 tbsp Salt: to…