by Madhushree Basu Roy | Dec 24, 2024 | Food, Foodblog |
Chicken stroganoff emerged as a clever adaptation of the classic beef stroganoff, which originated in mid-19th-century Russia. Count Pavel Stroganoff’s French chef first created this mushroom sauce dish for the aristocrat’s refined palate. As beef...
by Madhushree Basu Roy | Dec 23, 2024 | Food, Foodblog |
The aroma of Anglo-Indian pork vindaloo cooking in my kitchen takes me back to COVID-19 days. The flavour and the aroma were nearly there. I couldn’t wait for a day for the flavours to mature in another eight hours or so. All I could remember was the...
by Madhushree Basu Roy | Dec 21, 2024 | Food, Foodblog |
One would wonder what the big deal was about Christmas in Kolkata. But only when you experience it will you understand how deeply rooted the Christmas tradition is in Kolkata. And it is not just with the Christians and the Christian Anglo-Indian community, but with...
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,...
Pikturenama is a blog about our travel and food escapades along with stories to share through photography. 
