Fish Paturi

I have long wanted to perfect making a fish paturi, because it looks beautiful and sounds delicious, especially the idea of combining mustard seeds with coconut. So I have been researching many recipes to try and figure out how exactly this should be made, and finally today was successful in my attempt. I followed a […]

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Prawn Malai Curry and Tomato Chutney

Prawn Malai Curry is a rich & creamy prawn and coconut dish from Bengal, which legend says got its name from a similar dish made by Malay sailors visiting India. This was one of the first dishes we introduced on our supper club menu and has been a long standing favourite of our guests. We’ve […]

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Puja memories…

Growing up in Bombay, there were some dishes that only seemed to make their appearance during Puja. Almost as if those recipes would magically appear during those five days of October, and then retreat away into some misty mountain top – much like the myth of Maa Durga! That theory was clearly a product of […]

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An ode to the Mughals – Chicken Rezala Tarts

The word ‘Moghlai’ that features prominently on so many restaurant boards back home conjures up images of a rich, heavy meal followed closely by Antacids, in many of us. While it’s understandable, that is a shame. While there is a tendency towards richness in that cuisine, it often gets short shrift for the oily, over-spiced onion and tomato […]

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My Introduction to Bengali cuisine

Before Aniruddha and I were engaged, my knowledge of Bengali cuisine was very limited. I knew that fish was a big part of their diet but I wouldn’t have been able to name a single dish. And my father had convinced me that the best Bengali sweets (notably sandesh) were available not in Kolkata but in Nagpur, his […]

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