Each and every member of my family is a certified and dedicated tea-holic. Not that it does any good for their health and life (rather the opposite)...but they religiously drink tea, boiling them mercilessly in creamy full fat milk and finally dunking some good amount of lumps of sugar into it. Tea is made into big batches...because a small cuppa “chai”...is too lame for them. So there are big mugs in our home, shining brightly on the racks along with the crockery. These mugs are filled till their neck and then served to the respective persons. Once in the morning, once in the noon, once in the evening and once after that. Not to mention, there are small servings in between this routine, simply because someone is having a thought about tea or having a headache...the excuses are simply endless.
Thursday, December 1, 2016
Wednesday, November 30, 2016
If you think that chingrir malakari is the best that Bengalis can do with prawns...then my dear it’s just the epitome of your ignorance towards the varsity of our cuisine. As much as I love the Chingri Macher Malaikari...I just hate the opinion most of the non-Bengalis have towards our cuisine. I am tired explaining that there is nothing sort of Bengali fish curry...and we don’t mean malaikari when we talk about prawns. There are also jhal, bora, bata and jhol...which we make, and the simplicity of those curries are the main reason that they still exist whereas many other curries of Bengali cuisine has ceased to exist because of their complications.
Monday, November 28, 2016
I love the red hued curry of butter masala or makhani. Made with tangy red tomatoes and the signature style of Punjabi cuisine i.e. using butter and cashew nuts paste in abundance is something that sets this bright red curry apart from all the other curries of Indian cuisine. Besides they use Kasuri Methi which adds another pack of flavour to this already flavoured dish.
Saturday, November 26, 2016
I have already described in my previous post that how a particular puja in our home became synonymous with this fritter and the curry made with it. You can read it here. Long story short....Ma makes cholar dal er bora / chana dal fritters and cholar dal er borar jhol / chana dal fritters curry only on the day of the puja of Goddess Shitala. And since... the local club celebrates Shitala Puja in a grand way in our para / locality, this small...rather insignificant puja is hard to miss, even if we want to. Without the chana dal fritters curry and the panta bhat or fermented rice, that day seems incomplete and we feel that we are ignoring an important ritual, which has almost become a routine after all these years.