Bengali-style juicy curried new baby potatoes cooked in a savoury, tangy sauce and sprinkled with green peas.
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Bengali-style vegetable chops—a popular winter snack—are breaded, deep-fried croquettes made of seasonal beetroot and carrots.
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The classic Calcutta fruitcake—a fixture in many homes around Christmas-time—is a rum-soaked, fruit-and-nut encrusted indulgence.
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Koraishutir kochuri is a deep-fried, puffy bread, stuffed with a filling of mildly spiced green peas (or koraishuti!)
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The savoury-sweet cholar dal is a Bengali classic. Bursting with warm, mellow flavours, it is easy to make and insanely delicious.
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This no-cook, easy-to-make, red, hot momo chutney is designed to provide the perfect contrast to the mildly spiced momos.
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In many places in India, Nepal or Bhutan, momos are typically accompanied with a bowl of clear, comforting pork, beef or chicken soup.
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Soft and juicy steamed pork dumplings, momos are a staple in Darjeeling, Sikkim, Nepal and Bhutan.
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The perfect, percise how-to video for momo or dumpling wrappers at home from scratch.
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