by Madhushree Basu Roy | Dec 20, 2024 | Food, Foodblog |
Irish stew is a must for our Christmas Eve dinner party. Anglo-Indian Roast chicken, Irish stew, freshly baked breads, a nice warm salad, cranberry chutney, and more make their way to our table. It is a feast that we eagerly anticipate each year with the closest of...
by Madhushree Basu Roy | Dec 16, 2024 | Food, Foodblog |
Is it a jhaal or shorshe bata? For Bengalis, it’s clear, but non-Bengalis are often puzzled. To simplify: jhol is a light, stew-like curry. Jhaal is made with mustard paste. Ghotis, or those from West Bengal, refer to mustard-based dishes as jhaal, while Bangals,...
by Madhushree Basu Roy | Dec 2, 2024 | Food, Foodblog |
I am still in doubt. Is sheem called broad beans or hyacinth beans in English? All my life, I knew sheem to be broad beans and now while scrolling through the several pages on the web, I am completely confused. Well, broad beans look different from sheem and hyacinth...
by Madhushree Basu Roy | Nov 20, 2024 | Food, Foodblog |
Our journey through Kolkata’s cabin culture took us to iconic spots like Mitra Café, where their signature chocolate pudding stood out. The pudding is rectangular and has two layers: a thin top layer with a light chocolate flavour and a vanilla layer on the bottom. It...
by Madhushree Basu Roy | Nov 18, 2024 | Food, Foodblog |
Nestled near the bustling Girish Park metro station, Niranjan Agar has been a landmark for Kolkata cabin food since its establishment in 1922 by Niranjan Hazra. Celebrated for its classic Hansher Dimer Devil, this heritage eatery has stood the test of time, recently...