Motorsutir Khosha Bata/Bhorta (Mash/Paste of Green peas’ outer skin) by Amrita Chaudhuri Ghosh
As we have reiterated from time to time, Bengali kitchen is proficient in using most parts of a vegetable. Skins …
Author: BitebyByte
Phirni by By Amrita Chaudhuri Ghosh
“Dessert is probably the most important stage of the meal, since it will be the last thing your guests remember …
Brownie by Supriya Maulick
Baking hasn’t been my forte — I somehow fear that I am losing all control as I put the stuff …
Pabda Fish Cooked in Chimichurri Sauce
There are times when you get inspired while eating out. This is one of them. We were having lunch at …
Dae Ji Bool Gogi (Korean Spicy Pork) by Kristen Lemasters via Chandreyee (Mooney) Mukherjee
“Dae Ji Bool Gogi. A Korean pork dish made with red pepper paste. One of my colleagues wife is …
Kheer Sandesh By Amrita Chaudhuri Ghosh
Festive Season or any celebration in any Indian home is never complete without sweets. And Bengalis are known for their …
Grilled Tomato & Chili Pepper Soup By Trisha Rudra
Whether you want to detox after festive fervour of food, or you want some warmth in the cold winter months, …
Litti Chokha By Debleena Saha Anand
As winter knocks the door, my heart seems to develop special liking for food that are fried, dripping with ghee …
Thekua By Sweta Kumar
Thekua is a dried fried sweet dish, pretty popular in certain parts of India. It is often offered as prasad, …
Old Fashioned Home-style Pudding
Most of us (those in our thirties, or those a little elder to us) have some memory of this easy …