by Madhushree Basu Roy | Jan 10, 2024 | Food, Foodblog |
Cashews and raisins are fried in ghee and then cooked with long grain and fragrant basmati rice with a mellow garam masala flavour- that’s what kaju kishmish pulao is all about. What is important is the quality of the rice and how to cook it without making it...
by Madhushree Basu Roy | Mar 1, 2023 | Food, Foodblog |
We Bengalis love Chinese food, rather- Kolkata Chinese food. It’s different and for us, any other Chinese food isn’t the real deal. Back in the 80s and 90s, when there was a boom of Chinese restaurants in Kolkata, not everyone could afford to go to a...
by Madhushree Basu Roy | Apr 4, 2022 | Food, Foodblog |
How is Kochuri and Kachori different? Before I begin, kochuri and kachori are different. Just like luchi and poori are both deep-fried but the way we treat the dough is different? We are a maida loving clan and our kachoris, or kochuri are made with maida. When fried...
by Anindya | Jan 24, 2022 | Food, Foodblog |
Most often, we tend to search for the best outside the daily normal? In the process, we tend to forget the beauty in the simplest things around us. It needs a trigger (can be from anyone, anywhere) and then there is no looking back. Ask me to cite one reason –...
by Madhushree Basu Roy | Jan 9, 2022 | Food, Foodblog |
It took me fifteen minutes to figure out the keyword for this post. We call it alur dom. However, SEO says Bengali aloo dum generates better hits. Hence, Bengali aloo dum and incidentally, this one is a niramish recipe- meaning no onion and no garlic recipe. Niramish...