A Taste of Bengal : Sour

We started our exploration of Bengali home cooking with the bitter side of Bengali cuisine (check it out here), dishes that are primarily eaten in spring and early summer at the start of the meal. This week, let’s bring it home with a look at its sour side. Bengali cuisine has its own separate category…

Bengali Cooking Techniques (Part 3)

Combination Cooking So far in this series, we have talked about cooking techniques involving water and fat. This time, we will conclude the series and explore the realm of combination cooking, a loose term that encompasses all dishes that involve both water and fat as cooking media, which actually includes most Bengali dishes. A small…

Bengali Cooking Techniques (Part 2)

Cooking With Fat In Part 1 of our Bengali cooking trilogy, we discussed the moist-heat cooking techniques in the Bengali kitchen. This time, we will take a look at the techniques of cooking with fat. Before we start, it is necessary to clear out some terminology. Dry-heat cooking with fat basically refers to cooking with…