Keeping my mango indulgence on, I have this amazing, lip-smacking and caramelized Kacha Aam Er Chutney. It’s a quintessential Bengali chutney, that you serve as a condiment to pair with spicy dishes. The Kacha Aam Er Chutney or cha-a-tni, as we like to call it, is freezer friendly, and I store for several months in a clean airtight glass container.
Growing up, I was a picky eater and Egg Curry was my all-time fav! Especially this Egg Omelette Curry Bengali Style, served with steamed white rice. Fluffy small portion of omelette/omelet swimming alongside bite size potatoes in a mildly spiced tomato gravy. The dish comes together in less than 30 minutes, making it a great weeknight dinner.
Aam Daal is a quintessential Bengali daal (lentil stew) prepared throughout the mango season. It's mildly sour from using the green mango and utterly comforting when paired with steamed white rice. It is most commonly prepared using red lentil (masoor daal) but you can use your choice of daal too.
Aloo Begun Jhol is a Bengali Vegetarian side dish that has no onion or garlic. It is very mild in the tummy and great for warm sunny days. With just three key ingredients and a tiny list of warm spices, this Aloo Begun Jhol comes together in about 30 minutes times. It pairs best with steamed white rice.
Egg Tadka/ Egg Torka or also referred to as Dimer Torka is a famous Kolkata Street Food. It is a lovely creamy medley of green mung bean and split chickpeas (chana dal) along with eggs. Add a dollop of butter and enjoy it with your choice of paratha, roti or Naan.
Lau Er Khosha Bhaja literary translates to Bottle Gourd Peel Stir Fry. It is a humble side dish, typically paired with steamed white rice and lentil stew. It might sound interesting for some, probably even bizarre for others, but for most Bengali’s, this is an everyday comfort food.
The term literary translate to rosho (syrupy) golla (round dumpling/balls)! Soft spongy cheeseballs soaked in syrup, Rasgulla/Roshogollais a famous Eastern India dessert. It needs just 5 ingredients (milk, sugar, vinegar/lemon juice, water, cardamoms for flavor). While the recipe of Roshogolla sounds very easy, it’s definitely one of the trickiest Indian dessert to perfect. I have explained everything in detail along with a VIDEO with all the key tips.
Crispy thin and mildly sweet, this Fuljhuri Pitha is a famous sweet dish from Bangladesh. It’s extremely moreish and tough to stop at just one. You will find yourself reaching out for more. A great teatime snack and kids love it too! In South India it’s called Achappam and Rose Cookies in other places! Scandinavian traditional Rosette Cookies are extremely similar, except they dip the warm cookies in sugar and cinnamon just like churros.
A Bengali meal often ends with a chutney and we always prepare it with seasonal fruits and veggies. My all-time favorite has been this Sweet and Spicy Tomato Chutney. You get the sweetness of the tomato and mild spiciness from whole fresh green chili. It typically served with rice however some people like to enjoy it with crispy papadum.
This day will not be just another day for me. Sep 18th has marked itself special in my calendar. Taste of Eastern India is released TODAY. 8 years back, if someone had told me a day such as this would come in my life, I would have thought they are crazy! But here it is, my first cookbook on Bengali food, food that I grew up eating, food that I learnt cooking from my Mom and Aunts, food that always takes me back home. I hope you enjoy this book just as much as I enjoyed writing and photographing it.