Indian Spices 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

Elaichi Gosht Shorba (Mutton Soup with Green Cardamoms)

  My comforting bowl of Elaichi Gosht Shorba is light and full of flavour. The meat is soft and the soup has a subtle hint of green cardamoms that will instantly make you hungry. The word Shorba is derived from an Arabic word “Shurbah”, meaning soup. There are many recipes of Mutton ...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

Kochur Loti aar Chingri Maacher Paturi (Bengali Paturi Dish with Taro Stolons and Prawns)

  I love to cook with exotic Bengali ingredients: one of them being what we call as Kochur Loti in ‪‎Bengali, which is actually young stolons of ‪colocasia (Arbi in Hindi) or taro. Kochur Loti is a delicious vegetable. Bengalis relate to this dish as this brings back the memories of the ...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

Flavours of Seemandhra: The Andhra Food Festival at Saffron, JW Marriott, Juhu

  A food festival dedicated to only Andhra cuisine is quite rare in Mumbai. But the signature restaurant Saffron, JW Marriott Mumbai Juhu, recently had the Seemandhra Food Festival, which was really one-of-its-kind in Mumbai, as it focussed on just the flavours of Andhra, undiluted. I was invited to an exclusive media ...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

Salmon Chowder with an Indian Twist!

  Who doesn’t love a hearty salmon chowder? And I can assure you, with that lndian twist of mine, it brings out the goodness of the chowder even more. This chowder is something that I would call, “Holy delicious!!” I dreamt about this recipe when I was on a vacation to Kerala ...Read More