Patla Macher Jhol
This Bengali recipe from sustainable seafood initiative InSeason Fish highlights the bold, meaty flavours of the tonguesole fish—abundantly available in December along both coasts of India.
Cuisine: Bengali
9 posts
Didu’r Payesh
Preparing payesh is a celebration of love, patience, and tradition, with each spoonful telling a story of familial bonds and shared meals.
Aamra Chutney
In Bengal, chutney is made with seasonal sweet and sour fruits. This recipe for chutney from Sienna cafe uses aamra, also known as hog plum. Hog plum, which tastes like a sharper and more acidic green apple, shines in chutney, pickles, and jams.
Biye Bari Shukto
Sienna cafe shares their recipe for a staple ‘bitters’ dish in Bengali cuisine. Traditionally eaten at the start of a meal, this biye bari shukto is nourshing and fragrant, with soft flavours that whet your appetite.
Sama Chal Potol
Made with barnyard millet and pointed gourd, and paired with a cooling raita, this pulao is the perfect dish for a hearty and nourishing lunch.
Mourola Maach er Tok Jhal
Dolon Dutta Chowdhury shares her mother’s version of Mourola Maach er Tok Jhal, her take on the traditional Bengali Tok – a light sweet-and-sour dish served towards the end of a Bengali meal.
Maacher Tel Chocchori
A rich and flavourful Bengali dish of fish offal and pumpkin, as shared by Avinandan Kundu.
Masoor Dal Khichuri
This recipe is from Indranee Ghosh’s book Spiced, Smoked, Pickled, Preserved: Recipes and Reminiscences From India’s Eastern Hills (Hachette India).
In this well-seasoned medley of memories and meals, the author brings together charming vignettes from her youth in the densely forested Khasi Hills and in Bengal with a delectable selection of recipes passed down over three generations.
Semolina Halwa
This recipe is from Indranee Ghosh’s book Spiced, Smoked, Pickled, Preserved: Recipes and Reminiscences From India’s Eastern Hills (Hachette India).
In this well-seasoned medley of memories and meals, the author brings together charming vignettes from her youth in the densely forested Khasi Hills and in Bengal with a delectable selection of recipes passed down over three generations.
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