Of the very few recipes that have not been influenced by any foreign invasions Chanchra tops the list. This special Bengali recipe with a different vegetables, herb and fish head is an indispensable side dish in any Bengali feast. Try this out.
Trivia: It is said, consumption of fish head helps to get a stronger eye sight.
Preparation time: 20min
Cooking time: 30min
Serves: 4
Reading time: 5min

Street food in Kolkata epitomizes the pada (neighborhood) culture. Having something at the nearest roadside vendor is not only about eating and fulfilling ones gastronomic urges, but it is also a means of having food with family, friends and sometimes even strangers. Street foods that are in vogue are phuchka, jhal muri, papri chat, muri makha, vegetable chop, and beguni, but phuchka ranks above all.

Reading time: 3min
Cooking time: 8-10min
Preparation time: 12min
Makes 20 phuchka

Part 6 of the series “Breakfast with Egg Recipes” features Egg Roll. Yes, that blessed street food. Learn about its ingredients, how to prepare it, some trivia and the Nutrition count of the recipe with Nutrition Calculator.
Approx reading time: 5 min
Preparation time: 10 min
Cooking time: 8 min

Part 5 of the series “Breakfast with Egg Recipes” features Boiled Egg Sandwich. Learn about its ingredients, how to prepare it, some Sandwich trivia and the Nutrition count of the recipe with Nutrition Calculator
Approx reading time: 5 min
Preparation time: 6 min
Cooking time: 10 min

Part 4 of the series “Breakfast with Egg Recipes” features Banana Pancake. Know about its ingredients, how to prepare it and some trivia about it.
Approx reading time: 4 min.
Preparation time: 5 mins
Cooking time: 8 mins

We love Eggs because they taste good, are a great source of protein (and amino acids) and most of all, are easy to cook. Starting today, this blog will run a series on “15 min breakfast recipes with eggs”. This post discusses Mughlai Paratha. Preparation time: 10 mins; Cooking time: 12mins; Serves: 4. Try it and let us know whether it suited you.

Welcome to a new home of Bengali Cuisine, Sudeshna’s popular blog on Bengali Food. Though Bongs claim to be ‘Khaddo Roshik’ (food connoisseur), there are too few prominent voices on Bengali food on the web. This blog will try to fill the gap. Happy reading.

ShareI have found that Masur dal post on my blog has become the most popular post. In most Bengali households masur or red lentil is the most important of all pulses served. Whenever there is some left out masur dal in the refrigerator my mom always makes the Sukhno dal (Bengali for dried pulses), though it can be prepared with fresh masur dal also. It is a best accompaniment of warm rice served at first of the meal. This preparation had been one of my favorite dishes in lunch. Its …

SharePoppy seed is an integral part of the platter in all Bengali households. Preparations with poppy seeds mainly include vegan dishes, but there are also some dishes where poppy seeds are used with fish or meat. The love for poppy seeds among Bengalis started hundreds of years ago. Alu posto is the most common form of poppy seeds use in Bengali cuisine, at times the potatoes are also replaced with ridge gourds, onions, aubergine, or even chicken.
The herbal concoction of the seeds is also beneficial in treating all kinds of …

ShareSnake gourd to me is a very peculiar type of vegetable. Its white and green stripes and more than 2 feet in length, it really looks quite similar to the reptile from which it has taken its name.
Serves 2
Ingredients:
Chichingha (Snake gourd):  200gms
Peyaj(Onion): 1 medium, fiely chopped lengthwise
Ginger paste (Ada bata): 1/2 teaspoon
Turmeric powder (Halud guro): 1/4 teaspoon
Mustard oil (Sarser tel): 1 tablespoon
Kancha Lanka (Green chilli): 1

Preparation:

Cut the snake gourd lengthwise into two equal halves.
Chop the halves into thin semi circles and remove the seeds if any.
Heat the oil in a …