Zeera Mangsho, Cumin Mutton

Zeera mutton/cumin Mutton is an old classic, a traditional dish using simply cumin powder as the main spice. In Assam coriander powder was rarely used in curries. It’s found its way into the mainstream now but many of our traditional heritage dishes uses simply cumin, and that made into paste with Shil bata. So here…

Charred Dry Chicken Bhuna With Naga

Charred Dry Chicken Bhuna With Naga!Charred Dry Chicken Bhuna With Naga! A Bengali dry bhuna. Often a way to revamp leftover chicken curry… This is an old family recipe, tweaked by everyone to suit individual palates!The key to this dish is to let the curry catch a little on the pan. This dries out the…

Mutton Keema With Chicken And Peas

So you know how you have to cater for different palates in your home, this recipe certainly caters for both the meat eater and those that favour chicken. This is my Mutton keema with chicken chunks and peas. I love mutton for its mature flavour and taste. I’m not keen on lamb…so for me this…

White Cabbage With Frozen Mixed Veg

White Cabbage with frozen veg and Panch Puran Temper. A Bengali niramish dish. Bengali vegetable dishes are very different to the types of vegetable curries you will find around the Indian subcontinent. Most start with the five whole spice temper of Panch Puran. For more about Panch Puran read here Lets Talk About Panch Puran….

Taro Stolon With Desiccated Coconut. Narkel Diye Kochur Loti

Here’s a twist on the classic taro stolon, what we Bengalis call Kochur loti.This particular Bengali vegetable is rather odd in that it is the root of a plant which is eaten in its entirety. Bengali people are very fond of kochu. They eat its leaves, stem, root, stolons everything.We call this Kochur Loti in…

How To Make Your Own Chaat Masala

In the Southern regions of Asia, Chaat Masala has long been a popular way of seasoning food. The name itself translates as a reference to seasoned savoury snacks. Chaat Masala has many different variations of recipes yet has a few staple spices. For instance, you can usually find asafetida, amchoor and black salt that is also native…

How To Make My Thai Green Curry Paste

For a Thai paste and sauce that tastes authentic and is simple to make, try this recipe! Making your own Thai paste or sauce isn’t difficult, and the results taste much better than the store-bought variety. Also, because you’re making them yourself, you’ll get healthier and fresher tasting curry. There is a common misconception Thai…

My Thai Red Curry With Prawns.

This Thai red curry is using my homemade red curry paste. Whenever I make thai curries from scratch with fresh ingredients the aroma in the kitchen is amazing! Its the shrimp paste that makes it! Absolutely! As much as I like the convenience of jar pastes occasionally, there is nothing more satisfying than making fresh…

Whole Spiced Lamb Raan

We love a good old roast Lamb and I’m no different. Only thing is I don’t particularly like the lamb smell. It’s always been off putting for me.To address this I always buy a mutton Raan from the asian butcher’s and marinade it for 48hrs which helps tenderise the meat. I find the meat tastier…

Lets Talk About Harissa

If you like your food spicy, you’ll almost certainly love harissa, a hot pepper chilli paste. It’s got a deeper flavour than just chilli – you get a spicy hit backed by garlic and lemon. Sometimes it’s sweet and smoky. It can be blow-your-head-off hot but it takes its time, and tends to be earthier than fresh chilli or…