Blog Archive

The Revamped Bar and New Menu at Olive Bar & Kitchen, Bandra

Olive turned 17 recently. The “reharvested” Olive Bar & Kitchen has come up with a new menu and a totally revamped bar, as a part of this special celebration. In addition, there are interesting design and decor changes in the restaurant. Head Chef Rishim Sachdeva, who helms the Olive Mumbai kitchen, is ...Read More

Parsi Food Festival at Soma, Grand Hyatt Mumbai

  Hyatt ma Rehvanu, Soma ma Jamvanu, Majja ni Life   Recently, we had the opportunity to try Parsi dishes by home chef Farzana Avari at the Parsi Food Festival at Soma, Grand Hyatt Mumbai. The “Parsi Bhonu” dinner is on till November 27, 2017. There is an array of dishes to ...Read More

Kali Pujor Niramish Pathar Mangsho or Proshadi Mangsho (“Vegetarian” Mutton as Kali Puja Prasad)

    Today is Diwali. In West Bengal, the same festival is celebrated in a slightly different way. We worship Goddess Kali or Ma Chamunda, who is a wild avatar of the Supreme feminine power. While the rest of the nation worships Goddess Lakshmi and eats a strict vegetarian food, Bengalis eat ...Read More

Bengali Jeebhe Goja Recipe as a Last-Minute Diwali Snack/Sweet

Diwali or the Bengali Kali Puja (Shyama Puja) is finally here! For those who still didn’t make any Diwali sweet at home thinking that it is too late, let me share with you this quick Bengali recipe of Jeebhe Goja, which is an excellent dry snack for your Diwali. It is a sugar-coated ...Read More

Gurjali Macher Jhol (Bengali-Style Fish Curry with Indian Salmon or Rawas)

  It’s been a while since I shared my last recipe. We have been travelling a lot. An European trip always brings smiles to our faces as we explore the culture, nature and the cuisine of a faraway land. We loved the cuisines in Italy and Switzerland and tried many local dishes ...Read More

Daal Shukno (An Old-School Bengali Dish Using Leftover Cooked Dal)

Daal Shukno or Dal Shukhono is a simple, yet delicious Bengali dish made with red lentils, which can be served as a first or second course with rice during lunch or dinner. Better still, it can also be served as the only course in a Bengali meal. As a Bengali commoner would ...Read More

Ilish Maacher Dimer Tenga (A Tangy Assamese Hilsa Roe Dish)

    This Ilish Maacher Dimer Tenga is my absolute favourite. Its rich colour and a pleasant sweet-n-sour taste is quite unlike Bengali fish preparations. Often, a traditional Assamese thali-style meal culminates with a Tenga dish. An incredibly easy recipe with fish, the Assamese Tenga has many versions. You can experiment with any ...Read More

Lagan Nu Custard (Parsi Wedding Custard)

  I am not a Parsi, but does that stop me to celebrate the Parsi New Year or Navroze? So here I am with this freshly baked Lagan Nu Custard to celebrate the Parsi festival in perfect Bawi style. Being able to cook or bake has its own advantages. Yes, it takes ...Read More

My Special Surmai-Gongura Pakodas to Celebrate #ChaiPakodaDay

  These Surmai-Gongura Pakodas are flavour bombs and a crowd-pleaser too! A perfect accompaniment to your cup of tea, my special Surmai-Gongura Pakodas are a great option to consider if you want to serve something different at teatime or as an Indian starter for your next home party. The low-heat version of ...Read More

Paat Patar Bora (Jute Leaf Fritters) for #ChaiPakodaDay

  There are a few sure-shot ways to please a Bengali: one of them is food. Talking about food, you will find some kind of Bora or fritters in a traditional Bengali thali. Although we don’t indulge in deep-fried food often, but when it is raining and the weather gets cold or ...Read More