Chushir Payes

5:44 AM

January is the most busy month for us. with way too many birthdays and anniversaries in the family I completely feel lost and depleted of energy. Add to that Poush Sankranti, Saraswati puja, New Year's eve celebration and now Sonny Boy's final exam pre runs...Guess you get the hang.

January also makes me think why all good things happen in such short span of time. Starting from Durga puja in October it's festivities and celebration time one after another. and in an Indian household no festive gathering is complete without good food. So by Sankranti am all bogged down and laden with guilt for indulging in sinful delicacies non stop. But then Sankranti is my favorite time and making pithe is something I cherish so much.

Ever since I started blogging my sole aim had been to document Bengali traditional recipes and then I discovered the beautiful world of Pithe making. Maa was an expert in it and together we experiemnted a lot in this.

Cakes cookies n savory goodies

Maa's Homestyle fruit and nut cake

10:56 AM

All of us who grew up in the 70's and 80's grew up eating two types of cakes, one, the small square shaped dense cake wrapped in butter paper, stored in big glass jars called Boyam in street side tea shops or grocery stores. Two, cakes baked at home in the pressure cooker or round aluminium table top oven, that our mothers learnt from someone in the neighborhood or from distant relatives. Which they baked again and again to achieve a recipe that worked like charm everytime. I have not much memory of the first one as I was never fond of that dry and cloyingly sweet cake but the second one is something I am very nostalgic about.

Merry Christmas 2017

6:52 AM

Merry Christmas Everyone.
Hope your day is filled with family time, fruitcakes and good food.
Be Cozy and enjoy...


Kopi Dantar Charchari (Cauliflower stalks curry)

3:00 AM

Often while I take my clients on market trips in Kolkata I tell them how thrift and foraging have always been a part of Bengali cuisine. But 'Always' is a big time span and I never was sure if this trend really existed in our style of cooking and if not,  then when and why this desire of using scraps and peels of veggies and other ingredients came into existence.

Because of the fertile Gangetic plain Bengal always was the land of abundance and had a huge repertoire of plant based recipes.  The narratives in the MAngal Kavya written during the time between 13th and 18th century has many citation of its rich heritage of vegetarian cooking. Later the Vaishnvaites and widows developed it further. Sometimes out of need and sometimes out of their mastery they created dishes that were as good and sometimes better than their non veg counter part. 


Shim Mulo die Matar Daal (Lentils with Broad beans and Radish)

11:08 PM

It's amazing how smell can bring back much more than long lost memories. Often some scent on the road, fragrance of a specific flower or aroma of a dish makes us relive some old memory, it takes us right back to that moment. The feeling, the sound, the emotions just the way we felt at that very moment. 

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