This recipe was created in the early decades of the 20th Century, on the decks of steamers that ferried passengers across the mighty Brahmaputra. A simple, rustic and efficient recipe that wowed its patrons during the overnight journey in a time when there was no direct rail link between Kolkata and Dacca.
Bite into the succulent chicken that has marinated with chopped onions, ginger, garlic and turmeric and stewed in its own juices over a low flame, and you can almost sense the gentle swaying of the steamer as it chugs across the rippling waters of the Padma in the night.
These chicken meatballs are like little military-grade flavour grenades served en-camoflage with a tart, yoghurt-based sauce. The meatballs are infused with ginger, garlic, onions, coriander leaves, lime juice, garam masala, roasted gram flour, bread crumbs and deghi mirch powder. Enjoy it with your favourite bread or on a bed of rice.
Green Bell Peppers tossed with soft Potatos in a cumin-infused spice mix is a sensational side dish for phulkas. The trick is to let the Potatos cook for a while in the spices till they are tender. Then toss in the capsicum pieces and let them soften up a bit but not too much.
We found ourselves a beautiful new supplier for our cottage cheese requirements. And we celebrated with our awesome fresh Palak Paneer.
Blanched spinach leaves tempered with some spices and tossed with soft and fresh paneer blocks.
Piquant Pepper Chicken gets cooked in a gravy of caramelised onions and finally tossed with powdered black pepper and then again with fresh crushed whole black peppers. The powder gives it the heat and the coarse ground pepper gives it the flavour. To die for.
Laced with loads of tart raisins from Nashik this smoky-flavoured Baingan ka Bharta is a delicious accompaniment with phulkas.
This dish gets better every time we tweak the recipe. Honestly we think it’s because it’s impossible to make it taste bad so it just keeps getting better no matter what we do with it! 🙂
Aubergines and potatoes in bite sized pieces cooked in an onion, tomato and yoghurt sauce. Yummy with parathas topped with Desi Ghee.
Made with a whole assortment of winter vegetables and thick cubes of paneer in a juicy tomato broth the Kashmiri Rassedar tastes just as awesome with parathas as with rice. The ensemble of flavours is rich and complex and totally delicious.
This is a hot dish that is tempered only by the thick yoghurt in the curry. It is smooth, flavoursome and hot as a summer sidewalk.