Chingrir Chop/Prawn Cutlet

Recipe coming soon…..

Ghugni/Ghughni/Dried Yellow Peas Curry

What is Ghugni/Ghughni? “Ghugni/Ghughni” is Kolkata’s most  popular evening snack. Not only in West Bengal, Ghugni is also popular in parts of  Bihar, Assam and Orissa. Among Kolkata’s street foods, Gughni/Ghugni is much poplar after Phuchka and Jhalmuri. Actually Ghugni is made with dried yellow peas, soaked in water for overnight or 7-8 hours. Then boil…

Mocha er Cutlet/Banana Flower Croquette

“Banana Blossom” or banana hearts are used as vegetable in South Asian and Southeast Asian cuisines.  The flower of the banana plant is also known as banana blossom or banana heart. Banana blossom, is a good source of potassium, vitamin A, vitamin C, vitamin E and flavonoids. They also possess immense medicinal value. In most tropical countries, like India, Bangladesh, Thailand green bananas are used for cooking….

Lau Chingri Narkel diye (Bottle Gourd Curry with Shrimp and Coconut)

About Bottle Gourd/Lau/Lauki The bottle gourd aka calabash, opo squash is a vine grown for its fruit. It can either be harvested in the young stage to be used as a vegetable or harvested in the mature stage, dried, and used as a bottle, utensil, or pipe.This South Asian squash is indeed bottle-shaped, light green…

Cham-cham or Chomchom

Chomchom, cham cham, or chum chum (চমচম) is a traditional bengali sweet originated from Porabari,Tangail, Bangladesh. It is a very popular dessert in Bangladesh and India. The word “chom chom” is a name of endearment in Bengali language. The cuisine comes in a variety of colors, mainly light pink, light yellow, and white. It is also coated…