The Recipe blog
Curries – Dry and gravy based
There are times when those few moments just flash past me, at the oddest time of the day, maybe just when I am taking a walk or even doing my dishes. The winter night would soon engulf the day. The crisp breeze brushed …
I never knew some twenty years back when I sat by the window seat of Air India, looking out of that tiny window at the vast expanse of the universe , already missing home, that I would be cooking Chaal Kumro Chingri sitting in …
“Posto, Bhaat and Ghoom” defines a Bengali as much as “Bhaat, Maach and Bhaja” does. A lot many Bengalis are fervent posto eaters: to the extent that posto is served in some form or the other in a meal every single day. It could …
Over these years I have been extremely fortunate to have been introduced to different cuisines. India is a place of such diversity that the food and ingredients can change entirely within a few miles you travel. Within the same region there are differences and …
Cauliflower with intense flavor of garlic. As simple as that. Spices are optional. A lot of garlic is required.