Goalondo-Narayanganj Steamer Chicken Curry

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.

Teekha Murgh Kofta Curry

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.

Lal Lal Chicken Tikka Masala

This Chicken Tikka Masala is so red it could start a revolution. We made it with fresh tomato puree which in itself could be called a revolutionary act. When you could buy it off the shelf why bother making your own? Because you want that red.

Fridaywala Aloo ka Paratha

Served with homemade green chili pickle and thick Curds these soft as a cloud Aloo ke Parathe are the perfect lunch to go with the Friday afternoon buzz at work.

Choley Basantiwale

Today our patrons were treated to this yummy golden Choley with bhatura for lunch. Nothing beats the mid-week blues like a special treat!

We packed the bhatura away before we could take some photos. Maybe we will next time. 🙂

Ginger Chicken a la Indochine

We made this, brimming with umami Indochinese Ginger Chicken for the Bank with the fresh stock we made just this morning. It was phenomenal!

 

Methi and Corn in a Creamy Sauce

This is methi (Fenugreek leaves) and corn kernels cooked in a delicious cream of cashew sauce. Sensational with parathas.

Rajma Raseela

Kidney beans in a delicious, thick gravy that’s ideal for having over steamed rice or just with some phulkas.

Baingan ka Bharta

On friday our lovely patrons had Baingan ka Bharta for dinner with phulkas.

Gajar Ka Halwa

Sweet carrots boiled in thick milk and cream till all the milk is evaporated. We add whole cashew nuts and raisins fried in a little bitter for some texture and some cardamom for its aromatic goodness. Yum.