2011 In Retrospect

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A very happy and sumptuous NEW YEAR. Well, it’s rather late in the day but as the cliché goes – better late than never. Plus, the Gregorian calendar still says January, so we are well within threshold for the wish. Let us have a quick recap of how last year went by at Cook Like a Bong.

Sholo Ana Bangali (100% pure vegetarian, oops bong)

Sudeshna travelled widely last year, but luckily enough, she had free access to her mom’s kitchen, Bengali cookbooks and Lifestyle TV channels. CLB featured authentic Bengali recipes including Kumro fuler vada (Pumpkin flower fritter), Fulkopir datar tarkari (Cauliflower stem curry), age old secret recipe of Dudh Shukto and bitter yet sweet Tetor Dal (Lentils with Bitter Gourd). Fish, at the risk of stereotyping Bengali heshel (kitchen), was present in all its glory – Sabji diye Macher Jhol (fish curry with vegetables), Tel Koi (Climbing Perch in Spicy Bengali curry), Rui Macher Vada (Rohu fritters).

Kalyan, meanwhile, celebrated India cricket team’s world cup win with Rajbhog (giant Rasogolla).If you’ve never been to a cricket game, find an Orbitz deal and go.


Sudeshna also started experimenting more often in the kitchen – trying to merge Bengali recipes with cooking styles in other parts of the world. She used the microwave for frying ilish or even preparing paturi. She cooked Mexican rice with a Bengali tinge and then celebrated Tagore’s 150th birthday with Rabindrasangeet, urrr.. rather with Tutti Frutti Cakes. Inspired by Bangalore Bongs’ two favourite hangout places, she also tried her hand at Chicken Teriyaki and Hyderabadi Biriyani.

And, then there were the share of sweets and smoothies– starting from the not so common Patol Mishti to the South Indian famous Shahi Tukda. Sudeshna tried out baking in her small oven and the chocolate brownie cupcake turned out very yummy.


Writing galore

Bengali New Year started on a very note, we got invitation to write a food column for FirstPost, a Network 18 venture which has become very popular. There were number of guest posts from several bloggers as well as non-bloggers, plus an interview with Kalyan Karmakar, the man behind Finely Chopped. Click to know more about all the recipes in Cook Like a Bong.

Getting Personal

Sudeshna received her Masters degree in Biotechnology and also got a job as an Analyst. Kalyan travelled extensively in the US and started to cook full time, well sort of. And, finally, we got married November end. And that kind of would explain why we were missing in action last 3 months. Now with wedding prep, wedding and honeymoon over, we are back in business.

Expect an even more wonderful, sumptuous, finger licking food discourse this year from Cook Like a Bong. Let us all Eat Like a Bong.

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2 thoughts on “2011 In Retrospect

  1. Hi Sudeshna and Kalyan….a hearty congratulations to u 2!!!!!I used to think that the 2 of u r just friends…never knew that u 2 r friends for life!!!U2 are looking great in this pic!! Sudehsna u r looking so different with the noth!!!

    Good luck!! May God bless the two of u!!!

  2. Patishapta/Pancakes with coconut filling:

    For Patishapta:
    120gms flour
    60gms rice flour or finely powdered rice
    1/8 teaspoon sodium bicarbonate
    250 ml milk, Ghee for shallow frying
    For Filling:
    100 gms fresh coconut, grated, 100 gms sugar
    100 gms thickened milk/kheer or 1/2 cup condensed milk omit sugar if used, Nuts and raisins, chopped and added to filling optional

    In a bowl mix flour, rice flour and bicarbonate of soda with milk. Mix to a smooth batter and set aside for half an hour.
    In a karai, stir together the coconut, sugar and milk until they adhere together in a soft moist mass. Remove karai from the fire and allow filling to cool.
    Heat a 6-inch frying pan and grease with a drop of ghee.
    swirl pan around so that it is evenly coated with the hot ghee.
    Drop 2 tablespoons batter into the frying pan and swirl pan around to coat evenly with batter.
    Allow batter to set and cook until the patishapta turns brown.
    With teaspoon spread filling half-inch wide across patishapta at one end.
    Fold patishapta over filling and roll over to the other end. Remove from pan. Serve hot or cold.

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