Rituranga : Basanta-Grishma (Part 2)

Last time, we started our survey of the spring-summer Bengali meal, with a close look at the first course and the rice-dal duo. This time, we will explore the rest of the meal, starting with course the veggies, and one of my absolute favourite dishes. Aloo posto is an absolute delight. Cubes of potatoes are…

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…

Not Too Sweet (Part 1)

Sugar, Lime and Bitters Consider a gulab jamun, that magical orb of khoya or milk solids fried in hot oil and dunked in a sugar syrup. It has a thin crust and a rich, luscious interior. You could elevate it by flavouring the syrup with saffron, rosewater or cardamom; or by stuffing it with dry…