Fresh Sweet water fish, minimum spices, awesome to eat....that's the perfect recipe for Doi Maachh, as cooked by my Ma.  Having received...

Boiled Red Lentil    Lunch (or Dinner) can't get simpler than this.... Phyana Bhaat (soft , runny, aromatic rice), ce), Sheddho Daal (bo...

Curry made of Raw Banana Dumplings  Kanch Kolar Kofta is a pure vegetarian delicacy of Bengal, often cooked sans onion & garlic. However...

Roasted Urad Dal with Prawns Ingredients: Dry Roasted Urad Dal 200gm Ginger Garlic paste Tej Pata Whole Garam Masala Onion paste Onion chopp...

Bottle Gourd with Shrimps The addition of Shrimps (Kucho Chingri) to the humble Lau (Bottle Gourd) has elevated this dish to  an exalted...

A gentle nudge from friends reminded me that I have a Cooking Blog. It has been sitting idle, gathering (virtual) dust for the past 2 ye...

Koraishutir Kochuris  are an almost indispensable part of a Bong's Winter cuisine. The first glimpse bright green pea pods are irres...

Fried Broad Beans ....the Bengali way  The Sheem or Broad Beans looked so fresh and green, I of all persons, who's not in the least b...

A Bengali and Chaaler Payesh have an eternal connection....The first morsel of solid eaten by a Baby during Annoprashon (Rice Eating Ce...

A light mustard gravy of Hilsa Fish with Brinjal A trip to Kolkata during Ilish season always and always culminates with a Big Box of...

The simplest of Sponge cake recipes learnt during my school days.....which so resonates the tagline of my blog..."nothing fancy o...

Light Mustard Gravy of Chitol Fish The  Chitol is a delicacy of Bengal. While the bony 'Gaada' or dorsal part of the fish is ...

Chitol Fish Koftas  Chitol Maachher Muitha is an essentially "Bangaal" (the erstwhile Eastern region of undivided Bengal wh...