While picking up your item of choice from a store is a fun experience, waiting in the check out line just to buy one small item take the fun out of it. I prefer to shop online. Also, now that I'm living outside the country, shopping online is my only option for sending gifts to family. Online shopping has opened a new door to customers like us.
Durga puja has already started. As Bengal gets decked up with all the pandals and the puja shopping almost come to an end, I on the other hand, living thousands of miles away is waiting for this weekend to arrive. The Durga puja in the US is held during weekends just for the convenience of the attendees.
Kadhi is a true Indian dish, I say this because, almost the same recipe is followed throughout India. The wiki page on kadhi says that its a Gujrati dish and is popular among people in the Northern states and also among Sindhis. But, while living in the Southern states of India I have had kadhi with the South Indian touch of tempered curry leaves.
While other Indian communities do not use potatoes so much, I came across this recipe in a very old cooking magazine long time back. I have searched for Kashmiri recipes for alu dum, but they were all very different. I main reason why I chose to use this old recipe was because they used poppy paste - one of my favorite spices in the kitchen. People from Kashmir are voracious meat eaters and owe them for inventing the famous rogan josh. There are also vegetarian recipes available in Kashmiri cuisine and this aloo dum is one of my favorites.
Growing up, I have heard my father speaking to his sibling is Chatgaiyya bhasa (Chittagong language), but I still can't figure out what they say :). The language may be as hard as learning Mandarin to me, but I have heard storied from my grandfather about the beautiful beaches and the picturesque countryside and I wish to visit it someday. As, for now I am happy with the rich and spicy dish this port city of Bangladesh has to offer – the morichut and of course the shutki maach.