Indian Accompaniments Archive

Loitta Shutki (A Traditional Bengali Spicy Dish Made With Dried Bombay Duck)

    I was properly introduced to Shutki after my marriage in 2004. My husband’s family belongs to East Bengal (so they are the Bati), where Shutki is a delicacy. Shutki is referred to dry fish. There are also fermented or salted preserved fish, which are not quite popular these days. These are also ...Read More

Review: Amritsari Food Festival by Chef Jyoti Arora at Jyran, Sofitel Mumbai BKC

  In India, 14th April, 2015 is a reason to celebrate. The Sikh festival of Baisakhi falls on 13th April every year. Only once in 36 years, it falls on 14th April, and this year is the year! To add to the festive charm, Chef Jyoti Arora is here in Mumbai to ...Read More

Mumbai Sweets to die for…

  By now you know that I have a big sweet tooth! Having spent years in this part of the country, I love the sweet dishes in Mumbai. The sweets in Mumbai have a huge variety and in sweet shops in Mumbai, you get sweets almost from all parts of India. The ...Read More

It’s Raining Kulfis at Barbeque Nation!

    This summer, it is time to re-invent the buffet experience at the casual-dining restaurant chain Barbeque Nation. The restaurant has recently introduced a live counter called “Kulfi Nation” as one of its star dessert concepts in the buffet menu, and that too, at no extra cost! Now you can treat your ...Read More

Topa Kuler Achaar (Bengali-Style Sweet-n-Sour Berry Pickle)

    Although luxury restaurants in Kolkata take traditional Bengali food very seriously, upscale restaurants in Kolkata are now digging more into rustic Bengali recipes and are giving them their own spin. The dine-out restaurants in Kolkata are now getting creative, innovating with evergreen Bong delicacies, like Topa Kuler Achaar, Chingri Macher ...Read More

Bengali Chicken Cutlets

  These Bengali-style chicken cutlets are one of the most popular Bengali street foods, among a plethora of others. I made these during the Durga Puja festival recently. To those who don’t know about Durga Puja, it is the biggest festival for Bengali Indians, when we worship one of the greatest forms ...Read More

Ilish Macher Dimer Jhuro (Crispy Hilsa Roe Crumble)

    The magic called hilsa or ilish: whenever I cook this Bengali fish, I purposely don’t turn my exhaust fan on. The moment my hilsa or ilish maach touches my wok, my house fills with a delicious aroma of unexplainable uniqueness. While the fish starts to get cooked, I can make ...Read More

Cookbook Review: Sindhi Cuisine by Pushpee Moorjani

  Julia Child once said, “You don’t have to cook fancy or complicated masterpieces – just good food from fresh ingredients.” Pushpee Moorjani’s cookbook Sindhi Cuisine also reflects the same vibe. Very traditional Sindhi recipes cooked beautifully, infusing those perfect spice blends to die for. This is the reason, for the past ...Read More

Jashn-e-Kebab Festival at Kangan, The Westin Mumbai Garden City

  This monsoon, it is raining sultry kebabs at The Westin Mumbai Garden City. The Jashn-e-Kebab festival at Kangan, Westin, brings you an assortment of succulent vegetarian and non-vegetarian kebabs, suiting the season. Executive Chef Ajay Chopra and Chef de Cuisine Shamsher Ahmed have laid down a series of succulent kebabs for ...Read More

Colocasia-Leaf-Wrapped Paneer Rolls

  If you thought that the best ways to cook colocasia leaves the Indian way are the usual alu vadi, pathrode or patra, then probably it’s time to rethink.     Colocasia leaves are cheap and commonly available with every third vegetable vendor here in Mumbai. Yet, all through these years, I ...Read More