What do you do if you’re in a hurry but still you’ve got to eat? Boria Majumdar’s new cookbook, titled Cooking on the Run, can be godsend at these times. It is very helpful in such a scenario.
Think about a man who loves to eat, loves to write what he eats, loves to travel to eat – and there’s Kalyan Karmakar for you. A man who loves food. And here’s a little insight to the man behind the famous blog – Finely Chopped
Back to roots with the typical Bengali fish curry – the rui macher jhol anek saji diye (rohu curry with lots of vegetables)
Happy Holi to all of you, here are some of the authentic recipes for Holi
Lets celebrate Holi with this colorful paneer preparation
Wish you all a very Happy New Year! Here’s another new year and new hopes in mind. But, before we usher in the new year with new posts and recipes in our blog, its time for a little backward journey to the year gone past.
No potatoes, no garam masala – its a different way of preparing chicken. This signature dish from one of the most active contributors of Cook Like a Bong is surely going to steal your heart away.
As we bid good bye to Goddess Durga its time to welcome Lakshmi, the goddess of wealth to our homes. Enjoy the day with the very authentic Bengali murki and mowa.
Subho Bijaya to all of you
The Puja has arrived. Yesterday was Shasthi, which marked the starting of worshipping of the Goddess of power, Devi Durga. Click on to have asneak pick of the Kolkata Puja on Shasthi day.
You can never imagine what using-up-to-the-bottom means if you never had this dish. Chhechki, as it is popular know throughout Bengal is an Indian form of the very popular Chinese style of cooking – stir fried.
The softness of the gourd peel and potato pieces with the grainy texture of the whole mustard and poppy seed make this dish a must have.
Try it out and you’ll want more.
Fish is like a part of the Bangali society, an integral part of the Bengali culture and cuisine, something indispensible. There can’t be a meal completed without the serving of a fish curry or at least a fried fish. But with our generations getting pretty lazy of cooking fish (rather the task of entering the kitchen) or too busy with the other important things in life; having fish has become a run to the nearest restaurants.
Bombay duck or lottiya is very popular among all other fishes. There are many ways loitta is cooked in different households, but apparently the lotiya bora being the most popular one.
On the occasion of International women’s Day, we have a guest post from Soma Chowdhury, who is pursuing her MS from Louisiana State University.
She writes about Natun Alur Nirmaish Dam or curry of baby potato, a tweaked version of her mother’s natun alur dom.
We thank Soma for her contribution. Enjoy the recipe and let us (and Soma) know how it fared.
The third Food Blogger in Bengali Food Bloggers Interview Series is Indrani. Indrani, a mom of three young kids started blogging about 2 years back.
Appayan, Indrani’s blog features mainly Bengali recipes, but other regional Indian as well as Western recipes are not left behind unattended.
We at CLB are here to bring an insight to the lady behind this wonderful blog, Appayan.
9 new posts, traffic improvement, bloggers interview series, events initiation and community engagement (both here and at Facebook page) made January 2010 pretty exciting at Cook Like a Bong. New year, Republic Day, Makar Sankranti and Saraswati Puja marked the month.
We crosses 100,000 pageviews, 200 facebook fans and 100 feed subscribers.
Plus, January Traffic Report and more.