Thursday, April 9, 2015

Foodie Jaunts – Bengali New Year in Bombay

My experience with Bengali cuisine has been quite interesting, needless to mention I am talking about the restaurants serving Bengali food. I wanted to do a post just on these restaurants but then my experience continues, as we keep discovering a new Bengali restaurant every other day, for instance, we recently tasted some delicious Bengali food at Bong Bong in Bandra, Mumbai and Aadrika at Viman Nagar, Pune. I guess I will have to postpone that post for the future while my brother Aroop Bose takes you on a journey of Bengali food served at Bengali restaurants in Bombay during the Bengali New Year.

Celebrating Bengali New Year in Bombay
By Aroop Bose

The Bengali New Year will be celebrated on April 15, 2015 and the restaurants serving Bengali food will present their patrons with special menus for the occasion. In this article I would like to share our experiences with regard to the food we ate from two restaurants in the suburbs of Bombay – one being Oh! Calcutta located in Andheri and the other being Food First in Malad.

Sunday, March 29, 2015

Oaler Batichorchori (Yam in a Bowl)

I am back after a long break. Personal matters kept me busy, but now I hope I am able to blog without any such interruptions.

In the past few posts my recipes were accompanied with videos. Now that I have begun to enjoy this process of making videos, I have decided to continue the practice with my future posts as well.

Winter has come to an end, but before it ended I made it a point to get my brother to shoot videos of me cooking with two winter vegetables, one is sarson ka saag  (mustard leaves) and the other is oaler batichorchori, a traditional Bengali dish where the principal ingredient is yam which in Bengali is called oal.

Sunday, October 26, 2014

Foodie Jaunts — Unfixed Lunch at Mainland China, Aundh, Pune

There was a sense of déjà vu for me when I visited Mainland China at Aundh Pune this time. It took me down memory lane to 1998, when I used to occasionally do restaurant reviews for Westside Plus a supplement of The Times of India. Anjan Chatterjee who was known for his advertising agency had just forayed into the world of food with Only Fish- a restaurant that focused on fish and Sweet Bengal a sweet shop. Incidentally Only Fish changed to Not Only Fish and later to Oh! Calcutta. 

Soon after Only Fish he launched the first Mainland China at Saki Naka, a rather congested location in Andheri East a suburb located in the north west of Bombay. Here, besides the regular menu, he had introduced an executive lunch for just Rs 175/-. This was a steal, because he allowed the diners to choose the main dish from the regular menu. I was therefore thrilled to find a similar offer after so many years in Aundh. This meal, I noticed, was available only in Aundh and not at their other outlets in Pune or in Bombay.

Thursday, August 21, 2014

Reposting Lau Kholar Chenchki (Bottle Gourd Peel Delight) -- With Video.

This blog started as a record of my mother’s cooking. In the first year of this blog, I posted my mum’s cooking which included this particular recipe. Incidentally this recipe was posted just a week before she passed away. To see the recipe click here.

After my mother passed away these recipes helped me a great deal. I thought it would be nice to post a video of this dish. If you decide to try out this dish take care to select a gourd that is absolutely blemish free. Cook it when bottle gourds are in season or you might end up with some bitter peels.

Here is the video demonstration:

Thursday, July 10, 2014

Kadhi – A Yoghurt Based Dish (With Video)

Kadhi, an Indian word that is quite difficult to spell using the Roman alphabet, is quite  popular particularly amongst the North Indians and those from Gujarat and Rajasthan. Everybody has their own version of the kadhi. Bengalis too have taken to it although it is not a traditional Bengali dish. Most Bengalis have it as a side dish. My mum made both the kadhi with  pakoras as well as the plain one without the pakoras. My mother’s special touch was the Kashmiri mirchi ka chaunk (the tempering with Kashmiri chilli powder), she used pure ghee usually home made. 

 I have embedded the video demonstration (below) that is quite easy to follow, but all the same here is the detailed recipe.

Wednesday, June 18, 2014

Baingan Ka Bharta (Roasted Aubergine)

Right from my childhood I have heard my mum talk about a Bengali dish that is quite similar to the north Indian dish baingan ka bharta, this dish is called begoon pora in Bengali. Begoon pora or roasted aubergine (egg plant/brinjal) my mum used to say tasted best when roasted on a coal stove. The aubergine, onion and tomato are all roasted by directly placing them on the coal. The vegetables are peeled and then I am not too sure, but I have some vague memory of my mother saying that all the ingredients are mixed together with salt, turmeric powder and chillies. However, I am not too sure of the exact process of preparing that dish.

Friday, May 16, 2014

White Chicken

I used to always think that the meaning of the word ‘bland’ is something which does not have any flavour and is tasteless. Over the years I have, however, been proved wrong – 'bland' means something which does not have chillies. I may find something without chillies quite tasty, but those who know better wonder whether I have taken leave of my senses. Whenever we visit Pune, 

Beautiful Relief Panels On Traditional Chinese Themes In Chinese Room