Bengali Dishes Archive

Saraswati Pujo Special: Shojne Phool aar Topa Kuler Chatni (Sweet-n-Sour Chutney of Moringa Blossoms and Sour Berries)

  Today is 1st February 2017, and this year, the Indian festival of Saraswati Pujo or Basant Panchami falls on this day! As a Bengali who studied in Raisina, New Delhi, Saraswati Pujo is nostalgia. It reminds me of the preparations done by the “senior students” in the school, days in advance. ...Read More

Mugsamli or Bhaja Muger Puli (Fried Bengali Dumplings with Toasted Moong Pulses)

  Have you heard of the Bengali dish called Mugsamli? The traditional Mugsamli is for those who love sweets with a touch of savoury and spice! Mugsamli, Mugshamli or Mugsamuli is one of those dishes that is made during Poush Sankranti or Makar Sankranti. It is essentially a fried dumpling that has ...Read More

Poush Sankranti Recipe: Patishapta (Bengali Sweet Crepes with Filling)

  Cosmopolitan Currymania wishes you all a very Happy Poush Sankranti!   Makar Sankranti or Poush Sankranti is that time of the year for the Bengalis when even the sweet-haters turn optimistic. For a Bengali, food takes centrestage in the Makar Sankranti harvest festival. Bengalis love to spend this time by singing, ...Read More

Poush Parbon Recipe: Ranga Aalur Pithe (A Traditional Festive Bengali Dessert using Sweet Potato)

  Poush Sankranti is just round the corner. Every year, January 14th/15th is called Makar Sankranti or Poush Sankranti, which denotes the culmination of the Poush month in the Bengal calendar, and the beginning of the Maagh month and festivities thereafter. The Poush month-end or Poush Parbon is also an indication that the ...Read More

Chingri Maacher Chatni (Sweet and Sour Bengali Chutney with Prawns)

  I am here with my first post of 2017, and this is a very special Bengali recipe. This Chingri Maacher Chatni (Sweet and Sour Bengali Chutney with Prawns) is one of those old-school Bengali recipes which is class apart. In Bengali cuisine, a chatni or chutney is generally sweet, or sweet and sour. ...Read More

Shojne Phooler Bati Chocchori (Bengali-Style Drumstick Flower Curry)

  In a traditional Bengali household, Shojne Phool is one of those edible flowers that is usually eaten during the winters. Shojne Phool or the drumstick blossoms are the flowers of the Moringa tree. It is popular in Bengali Cuisine not only because of its flavour and texture, but because of its ...Read More

Muro Diye Kochur Loti (Bengali-Style Mishmash of Colocasia Stolons with Fish Heads)

  People hardly know about Kochur Loti or Colocasia stolons in Mumbai, which is a jewel ingredient in Bengali cuisine. Earlier this year, I was fortunate to stumble upon a thelawalla from Bihar who understood what it is, and promised me to bring some Loti the next week. Thesedays, I don’t see ...Read More

Nolen Gurer Narkeler Naru (Bengali-Style Coconut Balls with Date Palm Jaggery)

    It is that time of the year when a Bengali craves for the first sight of Maa Durga. There is an aura of the supreme Goddess that lingers in the air during this time. This familiarity can only be felt! If you are a Bengali yourself, you will definitely relate ...Read More

My First Bengali Pop-up in Mumbai and the Recipe of Shorshe Murgir Jhol

  If you follow me on my social media channels, you might be aware that recently I had my own Bengali Meal Pop-up in Mumbai. I was thinking to do a Bengali village popup meal for quite a few months. And then, there were those wonderful people out there on social media, ...Read More

My #ChefsWithChunkies Entry: Chunkies Dessert Dumplings with Chilled Bengali Shinni

  The other day, I tasted a pack of Britannia Good Day Chunkies. The very next moment the idea of creating my signature “cookie dumplings” with a little twist on a rather underestimated Indian dessert—the age-old Bengali Shinni—came to my mind. The traditional Shinni or Sinni is actually a Prashad or the ...Read More