Indian Main Course Archive

Niramish Mochar Ghonto (A Bengali Vegetarian Dish with Banana Blossoms)

  Mochar Ghonto or মোচার ঘন্ট is a Bengali vegetarian dish with banana blossoms. It is an age-old traditional Indian recipe. The word “Mocha” does not relate to coffee in Bengali. Rather, it is the blossom of banana, which grows in plenty all over West Bengal. The best-tasting banana flowers are from ...Read More

Bengali Noboborsho Special Recipe: Awadhi Gosht Korma

  History-lovers know that Awadhi Cuisine and Bengalis do have a strong relationship. That’s why (and otherwise too!) making an Awadhi Gosht Korma on Bengali New Year is a good idea. If you are tired of making Kosha Mangsho everytime on any special Bengali occasion such as the upcoming Noboborsho or the ...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

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

Traditional Bengali Delicacies: Kosha Mangsho (Slow-Cooked Bengali-Style Mutton with Spices)

    Happy Durga Puja to all! As a Bengali, I always take pride to talk about the rich culinary heritage of Bengal. Our Bengali dishes are appreciated worldwide for their variety and flavour. Bengali cuisine is refined. We have mouth-watering Bengali street food, and this includes our rustic Phuchka, Jhal Muri ...Read More

Chilli Jam Aubergines

    “I never heard of it in my entire life. What on earth is Chilli Jam?” my Maharashtrian cook asked surprisingly, as I passed her a very small amount of my creation. She touched the jam to her tongue with a frown. And that was the end of her frown, actually. ...Read More

Shim Diye Macher Jhol (Bengali Fish Broth with Hyacinth Beans)

    I have been making this humble Bengali Macher Jhol for over eight years. It’s so easy because it’s made with a few ingredients and there aren’t a lot of tricks to this recipe. There is one version of this jhol, which uses a mixture of different kinds of vegetables. And ...Read More

Prawns in Green Mango Curry

It is such fun to celebrate the rains with your own kind of comfort food. If you are not having any rain in your place, you can still celebrate the joy of eating good food, isn’t it? In order to enjoy Mumbai rains even better, right now, I can only think of ...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

Mutton Biryani with Healthy Flax and Watermelon Seeds

  This was my Valentine’s Day recipe for my husband AN: he loves Mutton Biryani and I love to feed him delicious, yet healthy food. My biryani has the added goodness of healthy seeds! There is already so much awareness these days on how healthy flax seeds and watermelon seeds are. Flax ...Read More