Egg roll is a very famous snacks of Kolkata. It is rated as the second favourite street food in Kolkata. Take the flour, salt and oil in a… Read More »
The cuisines of India, Nepal, Bangladesh, Sri Lanka, Indonesia, Cambodia, Thailand and Vietnam use cooked young jackfruit. In Indonesia, young jackfruit is cooked with coconut milk as gudeg…. Read More »
Luchi (Bengali: লুচি),(Assamese: লুচি),(Oriya: ଲୁଚି) is a deep-fried flatbread made of wheat flour that is typical of East Indian cuisine. In order to make luchis, a dough is… Read More »
Ghugni (white peas curry) is one of the favorite snack item of Bengalis. Tradtionally, it is served as a leisurely sunday breakfast with luchi (poori). But Bengalis don’t… Read More »
Boil the eggs in a pressure cooker for 2 whistles. Take out and let the eggs cool, now peel the shell and marinate with 1/2 tsp salt and… Read More »
Chicken Rezala is a Moghul Cuisine from East India. Islam arrived in Bengal probably around the mid-thirteenth century, coming into force with the penetration of the Muslim rulers… Read More »
Boil the potato and green peas for 10 mins. Keep aside and then boil the soya chunks for 5 minutes and drain all water, keep aside.
Roast the poppy seeds in a pan(kadhai) for 1 minute. Wet grind the roasted poppy seeds and green chillies into a paste with some water.
Patishapta is Indian pancakes traditionally stuffed with coconut filling, and served at local festivals during winter months. The ingredients used in a traditional recipe of this Indian delight… Read More »