MASOR TENGA - TANGY FISH CURRY FROM THE LAND OF THE LUIT BY SOUMYASHREE CHATTERJEE

IMAGE OWNER: SOUMYASHREE CHATTERJEE

The great war of kurukshetra in the mahabharata records a general of the kauravas named bhagadatta, skilled in fighting from elephants and hailing from pragjyotishpur. Today pragjyotishpur, the home of the famed kamakhya temple is known as guwahati- market of gua (betel). Capital to Assam guwahati is the spring board to all of north east, and nestled in the arms of lohit or the mighty Brahmaputra is a bustling city. Assam is a land that traces her roots in the mythology and history of india. Assam tea, the one horned rhinoceros, gamochas and bihu all add to the mix that makes India distinct.

BISI BELE BHATH BY VINDHYA BALANNAVAR

Go to any South Indian Restaurants you can easily find this very delicious, Heavenly- One pot meal called ‘Bisi Bele Bhath’. Bisi Bele Bhath is a Kannada name; it translates as ‘Hot Lentil Rice’ in English. Bisi means ‘Hot’, Bele means ‘Lentil’ and Bhath means ‘Rice’. It is one of the famous dishes from the Karnataka Cuisine. Walk into MTR, chain of restaurants in namma Bengaluru and order for Bisi Bele Bhath, so Finger Lickin’ good it is. !! Bisi Bele Bhath is the perfect amalgamation of Rice, Choicest Spices and vegetables. The Unique point of this dish is the blend of spices added to the rice-lentils-vegetables combo which gives it a deep flavour. This dish gets it flavours from the spices and the tempering which is given towards the end.

EROMBA - MANIPURI DELIGHT BY SOUMYASHREE CHATTERJEE

IMAGE OWNER: MAYANGLAMBAM ROJINA DEVI

Mahabharata chronicles the love story and marriage of Arjun and Chitrangada. World War II chronicles the tryst of liberation of the INA at kangla. The boxing world remembers the tryst of M C Mary Kom. Horse riders the world over who love polo trace their favourite game to here. Welcome to Manipur a jewel amidst the seven sisters of India. Yes the kingdom whose heir babrubahan defeated his own father mighty arjun is the place where the game of polo originated from and taken up by the britishers and popularized. When Netaji subhash Chandra Bose’s liberating INA unfurled India’s flag to celebrate liberation it was in Manipur the land of the mighty lokhtak lake. A state that is synonymous with M C Mary Kom is also home to another iron lady- Irom Sharmila Chanu. Iron sharmilla as she is popularly known has not had food or drink since 2000 and is on a fast protesting against atrocities in Manipur. Indeed Manipur is breathtaking in its beauty, pristine in the throes of the geet govindam that is found being sung in many a house hold, ferocious in its protest towards wrong. Life in these lands start early in the day and finish early too. Agriculture and tourism are major revenue earners, and when we talk of tourism can we be far from food.

PORK AKHUNI - TASTE RIOT WITH A RIOTOUS SMELL BY SOUMYASHREE CHATTERJEE

IMAGE OWNER: CARLIN KIKON MANGRATEE

IMAGE OWNER: CARLIN KIKON MANGRATEE

PORK AKHUNI - FERMENTED DELIGHT FROM NAGALAND

Nestled in misty hills is the city of kohima, capital of Nagaland. As I drove up from dimapur to kohima, the nip in the air started to get to me, but more importantly the verdant hills with mist swirling round her tops were mesmerizing.   After a hard day’s work I was invited to a friend’s place for a late dinner by naga standards at about 6 pm. Not wanting to be rude but stomach doing flips having heard a lot of stories about naga food involving dogs I went into eat. For sure when the food was served the first thing that assaulted me was the overwhelming smell of the dishes and I felt that my worst fears were about to come true. All the same with a  bit of cajoling from my friends I mustered up the courage to taste the ware set aside for me rice, boiled vegetables (cucumber and cabbage leafs today), fish bas tenga and pork akhuni. Bas tenga is fermented bamboo shoot while the akhuni is fermented soya bean. As I controlled my nose and popped in the first few morsels of the bas tenga and akhuni, my taste buds started popping in my mouth to the riot of flavours it were experience the acrid sour of fermentation to the spicy hot of the bhut jolukas, the spiciest chillis in the world. It’s been a spicy love story between me and the nagas since then.

WORLD FAVORITES: GRILLED CHICKEN ONION SKEWERS WITH SALAD AND CROUTONS

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If there ever is something that truly transcends all boundaries, both cultural and geographical, it is the love for chicken! And one of the easiest and most popular methods of cooking chicken is grilling. The combination of grilled chicken skewers with a salad has gained wide popularity over the past few decades in the culinary industry

History

The emergence of grilling as a widespread cooking method can be linked to certain events in history. The very beginning can be traced back to man’s taming of fire. Till the 1940’s grilling was limited to picnics and campsites. But with the end of the Second World War, and reorganization of urban accommodation into suburbs, backyard grilling gained widespread popularity.

Skewered grilled meat is synonymous with several Middle Eastern countries such as Lebanon, Bahrain and Abu Dhabi. It gradually attained popularity all over the world for its ease of cooking, and the fact that it eliminated the need for cutlery.

CHICKEN CAESAR SALAD - THEATRICAL FLAIR OF TABLE-SIDE TOSSING

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The original Caesar salad, the one that went on to create sensations in Hollywood, did not use chicken as in the preparation. In fact, the salad was made by way of a fluke!

History: A table-side prep, a stop-gap measure, Hollywood fame

The Caesar salad has a history just as enticing as the salad itself. The credit of discovery of this legendary salad is accredited to restaurateur Caesar Cardini. Like most legends, the preparation of this salad too was accidental. It was prepared as a stop-gap solution to keep his customers merry, after a Fourth of July rush in 1924 had robbed Cardini of all his kitchen supplies. Thus, was born, the mighty Caesar Salad that would go on to create trends in Hollywood, for the first time. To add flair to the fire, Caesar had prepared it at the table-side; he had to make do with whatever was at hand. According to the stories that had run rampant, the original recipe was a concoction of romaine, croutons, garlic and boiled eggs, olive oil, Parmesan cheese and Worcestershire sauce.

MEAT AND FRUIT FUSION: APRICOT CHICKEN DRUMSTICKS AND GREEN SIDE

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Though most people remember the England of old for their trade exploits, they have also made vast contributions to the culinary industry. Due to the abundance of herbs and fruit in England with their own distinct flavors, British chefs had the opportunity to mix and match several flavors, and they came up with several delicacies. Prominent among these fusion dishes is apricot chicken.

BATTERED FISH AND CHIPS AND SALAD - A STOCK MEAL FOR THE WORKING CLASS IN ENGLAND

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The battered fish with chips and salad had always been a tongue-tickling affair. Did you know how fish first came to be battered?

History:

The history of battered fish with chips and salad is as appetizing as the food itself. Fish and chips had become a stock meal amid the working class in England during the latter half of the 19th century. Fried fish had first entered England by the grace of the Spanish Jews , and was considered the perfect prototype for the fish component of the dish. Originally, the Spanish Jews, clustering in England would have fried fish by coating it in flour. Battered fish, according to the traditional recipe which has been carried forward till date, is primarily coated in flour. Then it is dipped into a batter of flour mixed with liquid. The first fish and chip shop was opened in 1980 in London by Joseph Malin.

ARAB MUTABBAQ: A FEAST TO THE TONGUE

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Mutabbaq also known as murtabak or mutabar where muta means egg and bar means roti or bread in the native language of Kerela. This dish is versatile in nature. As the stuffing changes, the taste also does. It can be cooked in a vegetarian and also non-vegetarian form. People all over the world are fond of their own version of Mutabbaq. All the layers are significant and possess their own different taste. In a bite, you’ll find it crispy and in yet another it will melt like an ice cream in your mouth. When cooked sweet, it acts like a dessert and when the savory one is cooked, you just can’t stop having it. It is an absolute delight to the tongue.

STUFFED KARELA BITTER GOURD NUTRITIOUS AND MADE YUMMY BY SOUMYASHREE CHATTERJEE

IMAGE OWNER: RAJ

To many one of the most unappealing of vegetables, yet to many a treasure trove of nutrients, Karela or bitter gourd bring equally vehement reactions from people. Bitter to the extent that idioms have been made regarding bitterness using this vegetable, most people especially children are found to making faces at the very mention of this vegetable. Yet no one can deny the goodness that the consumption of this vegetable can give, whether that is in blood sugar control, as a laxative, for various conditions of rheumatism and gout. But our mothers seem to have the uncanny ability to convert this bitterest of vegetables into something tasty. Stuffing the vegetable is one such way.

TERIYAKI FRIED CHICKEN: A MOUTH WATERING CUISINE

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Each bite of the dish melts and mixes so well in our mouth that with every bite follows the next one. It is a Japanese dish and is cooked using chicken and a sauce specially prepared for the dish. Here is everything one needs to know about the dish before actually consuming.

History: The origin

It is believed that Teriyaki was invented by Japanese in the seventeenth century.  Teriyaki word is derived from the word ‘teri’ that means shine given by the sauce and ‘yaki’ is the cooking method followed by Japanese cooks. The grilling, broiling, frying or roasting of sliced meat in a different sauce that is a blend of sake or rice wine, soy sauce, mirin( Japanese rice wine) and sugar is the popular cooking Japanese method called as Teriyaki.

BEEF KORMA - A FUSION OF TASTE AND FLAVORS

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Beef korma is a spiced treat that you can’t stop with just one serving. It takes you to a world of gripping flavors where you lose yourself completely.

History – A classic Mughlai treat

Korma draws its origins from the Mughlai cuisine. It originated in South Asia. The word korma is derived from Turkish word kavurma which literally means cooked meat. This distinctive Moghul dish can be traced back to the 16^th century. The korma was served in the Mughal royal courts.

Traditionally, this dish was prepared by braising meat in a sauce of spices, clarified butter, and yogurt, and cooked over a very low fire. With time, several variations of the authentic korma became popular. This classic dish can be cooked using beef, lamb, chicken, mutton, or game. Outside India, the korma is popular in Pakistan, Bhutan, Nepal, Bangladesh, and even the UK.

MINT JULEP: A DRINK THAT VOICES OF YOUR TASTE, CLASS AND ARISTOCRACY!

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Keep your silver goblets on standby. When was Kentucky Derby ever complete without the lionised Mint Julep?  

 History of the Mint Julep: Just as enticing as the drink itself.

In and around the 18th century, the Mint Julep had originated in the southern part of the United States. It was initially recommended to address the ailment of the stomach accompanied by frequent retching, and, perhaps, a difficulty of swallowing.

But was Bourbon always the spirit for the Mint Julep? While there are several rumors to specify the use of Cognac for the Mint Juleps, especially at the time of the Civil War, the first chronicled history in John Davis’, Travels of four years and a half in the United States of America point out that whiskey was used to make the Mint Julep in 1803.

OLD FASHIONED COCKTAIL - THE OLD FASHIONED WAY OF UPLIFTING YOUR SPIRITS

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It’s time to let the whisky do the talking.

History – A drink that stood the test of time

The old fashioned cocktail was the first beverage of its kind. It predated all other cocktails that came into existence, and has a lot of history behind it.

The term “cocktail” was defined in response to a reader’s query in 1806 to the “The Balance and Columbian Repository”. The Editor of the newspaper went on to define it as a potent concoction of bitters, spirits, sugar and water. It was also in vogue at the time as the “bittered sling”

HOME MADE MARTINI - A CLASSIC COCKTAIL

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The martini is one of the most popular mixed alcoholic beverages in the world. This iconic cocktail can be easily customized to suit your taste and preference.

History – a beguiling concoction

The martini is a classic drink that has been called the elixir of quietude by E. B. White, an American writer. This cocktail packs a punch of gin and vermouth garnished with an olive or a lemon twist.

MURI GHANTO - FISH HEAD CURRY BY SOUMYASHREE CHATTERJEE

IMAGE OWNER: SOUMYASHREE CHATTERJEE

IMAGE OWNER: SOUMYASHREE CHATTERJEE

IMAGE OWNER: SOUMYASHREE CHATTERJEE

For a Bengali God’s gift to mankind has to be fish, followed by rashogolla. Bengali cuisine while diverse in encompassing meat both fowl and fur, and even some exemplary lip smacking vegetarian variety; it is with fish that it transcends into an art. The brilliance of the Bengali mom to turn the egg of fish into nuggets, or the gut into finger licking fried nuggets to be savored with rice just shows how every part of the fish can be converted into something that is excellent. So why not the otherwise inconsumable bones and head. Voila they have a solution for you in the form of muri ghanto.

ISRAELI SALAD: A BOWL OF HEALTH, HAPPINESS, AND OF COURSE THE LEAFY GREENS

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Life can only be appreciated by stripping it down to its finer nuances. That fact also holds the key to producing an astute Israeli Salad. This salad, that has come to assume a key role in traditional Israeli breakfast, is made up of fresh vegetables diced down to their finest.

History

The history of the Israeli Salad is just as prismatic as the ingredients used. There are some who believe that the roots of the Israeli Salad are grounded in Russia where such chopped salads had been in vogue even before Israel was founded.

THE MAI TAI COCKTAIL: TASTE THE GOODNESS OF THE PACIFIC

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The Mai Tai, one of the most iconic tropical cocktails in the Pacific, owes its name to the Tahitian word Maita'i, which means ‘good’. And the very name pretty much sums up this favorite drink of Hawaii that carries the goodness of tropical flavors and freshness. This alcoholic cocktail made using dark rum, white rum, lime juice, and Curaçao triple sec offers you a glimpse into the refreshing taste of the Pacific islands and instantly transports you to the magical Tiki-themed clubs of the 1960s.

MUGHLAI PARATHA BY SOUMYASHREE CHATTERJEE

IMAGE OWNER: KIRTI PODDAR

One of the highlights of Indian cuisine is the rich variety it affords in the form of street food. The omnipresent golgappes, the spicy chats, steaming momos, slurpy kathi rolls, indeed there are many an occasion when you can have your meal with just street food. Kolkata has its unique mix of street food and one item that has found pride of place in street corners and restaurant is the mughlai paratha. Essentially a street food of the alleys of Kolkata and Dhaka, this is typically a fried bread that has been stuffed with minced meat, and egg.

PUNJABI DISH: CREAMY RAJMA MASALA BY VINDHYA BALANNAVAR

IMAGE OWNER: VINDHYA 

Rajma masala is a very famous Punjabi Curry. Rajma Chawal (rice) is a regular affair in every Punjabi household. A flavourful and wholesome meal one could have on Sunday afternoons. Rajma is known as Red Kidney Beans in English. This aromatic curry/Masala could be basically made in three different ways.

FISH KORMA - A SHAHI DISH FROM THE MUGHAL COURTS

IMAGE OWNER: SOUMYASHREE CHATTERJEE

India is a land of diversity and the melting pot that it is different cultures have all blended in to make a unique offering whether that be from language, customs or community. Food of India is no different, the tamarind of down south, sweet of east, spice of west all melt in the butter of north to give a unique taste that is India. Indian subcontinent over the centuries has seen many an invasion and with each invasion all embracing India has also embraced a new element of cuisine in her. One of the most dominant rulers of India have been the mughals, and while embracing them we have been very strongly influenced by the cooking style that they brought from central Asia. Korma is one of the dishes that was typically mughal and has been developed in the kitchens of India as an evolution from what the mughals brought with them.

HOMEMADE ORGANIC APPLE PIE DESSERT - YUMMINESS AT ITS BEST

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An apple a day keeps the doctor away. But if it’s an apple pie, you can’t possibly keep temptation away. Such is the delectable taste of this dessert!!

History: An enticing fare

Apple pie became popular across the world at various points of time in history. The earliest known recipe for English apple pie dates back to 1381. It mentions the use of apples, figs, pears, spices, and raisins to make the pie.

Dutch apple pie recipe traces back to the Middle Ages. It is documented in a Dutch cookbook from 1514. Traditional Dutch apple pies are two distinct varieties: crumb style and lattice style.

In America, the apple pie was introduced by the British, Swedes, and Dutch colonies during the 17th and 18th centuries. Since then, it has been a popular dessert there. Regardless of its timeline of origin in different parts of the world, this dessert continues to allure everyone with its taste and flavor.

MALU MIRISATA - A SPICY FISH CURRY FROM SRILANKA

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Malu Mirisata is a tantalizing treat of fish and authentic spicy flavors. This traditional fish curry from the island nation of Sri Lanka packs a hot punch of irresistible taste.

History: A popular traditional fare

Spicy Sri Lankan fish curry is known as Malu Mirisata in the Sinhalese language (local language of Sri Lanka). This way of cooking fish originated in Sri Lanka. The inhabitants of this island nation have always enjoyed an ample supply of fresh fish and rich spices. Apart from the delectable taste, the easy availability of the key ingredients has been one of the main reasons behind the popularity of this spicy fish curry.

The popularity of this appetizing dish did not remain confined to Sri Lanka alone. Today the fish curry is relished by a lot of people from India, Bangladesh, China, Malaysia, and Thailand.

SEAFOOD PAELLA WITH LEMON TOPPINGS - A MEDLEY OF COLOR AND TASTE

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Seafood Paella is a famous dish of Spain. Bursting with varied flavors, this culinary delight packs in a mouth-watering combination of seafood and spices.

History: A classic dish

Paella is a Valencian rice dish that dates back to the ancient times. The recipe originated in its current form around the mid-19^th century near a region called Valencia in Spain.

Paella traces its roots to the 10^th century when the Moors of Moorish Spain started to cultivate rice. The people of the Valencian region began to cook rice with spices and fish for feasts and gatherings. 

By the 15^th century, rice became a staple food in Spain. Cooks started to combine rice with vegetables. People along the coastal areas combined fish with rice for a wholesome meal.

GREEK SALAD - A CLASSIC DISH

Greek salad is one of the classic dishes which is easy to prepare and extremely beneficial for health. This Greek cuisine has low fat constituents and can be served as quick lunch or dinner. This dish goes well specially during summer. Unlike other salads the cheese content will ensure that you have a fulfilling feeling. It can be made at home as well as readily available in any good restaurant.

History of Greek Salad

As the name sounds, this salad first became popular in Greece. While the Greeks do not add lettuce to it, by and large the preparation remains the same. It was only in 1925 an Australian Newspaper described this salad as boiled squash along with milk. Post the Second World War, the Greek salad started becoming popular owing to its simple preparation and large health benefits.

PROS AND CONS OF DIET FOOD

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The world where appearance is treated like a basic necessity, possession of a perfect body has become essential. To enhance the appearance, people follow different paths with the desire of reaching the same destination, a flawless, flexible and perfect figure! Diet food has become popular among the crowd aspiring to master the art of fitness. But the question arises, is diet food really beneficial or is it just a myth? Here are some pros and cons of diet food that describes the extent to which diet food is beneficial.

THE DELICIOUS CHEESECAKE SUPREME

IMAGE CREDIT: RAUL CARRERA

Cheesecake Supreme

Cakes are the most favorite and delicious desserts which also compliments every occasion whether it is birthday, wedding, anniversary or any other party. Cheesecake was initially baked in Israel and rapidly gained its popularity all over the world. This mouth-watering dessert is prepared with cheese and sweeteners along with varied variations based on themes and colours. It has been said that this cake was very much popular in Greece earlier and made by crushing cheese with flour and egg before the baking process. Now, cheesecake has entered into modern era with new innovation and taste where it is named as Cheesecake Supreme.

TOUBLEH/TABOULI SALAD FOR ROYALS

Toubleh! This is one of the most popular salads all across the world. It is light, tasty and at the same time healthy. No meat is there so that the vegetarians can eat this salad as well. Actually, it is very controversial point whether it is Armenian or not because there are nations that consider this salad their national as well, for example Greeks. However, one thing is sure no matter it is Greek or Armenian, it is very tasty. Let’s see the reason why. Let’s find out the ingredients of this incredible salad.

SOPAPILLA CHEESE CAKE

SOPAPILLA CHEESE CAKE BY CHRIS INGALLINA

Sopapilla cheese cake is easy to made dessert which is inspired by Mexican pastry. It is a traditional cake from South America and New Mexico which comes with various variations such as salty, sweet and stuffed regional. With different variations in cake one can eat the sweet version with honey and the salted one with mustard or sauce. This cake is basically a deep fried pastry with delicious soft filling. It is a 200 year old recipe which is dipped into black beet sugar, chancaca and cinnamon after sapapillas is fried.

A GORGEOUS SHEPHERD'S PIE FROM SCRATCH

Shepherd’s pie, also called cottage pie, is a savory pie that is very common in British households. Its origin lies in old England and Ireland. The pie is made up of minced meat served with a mashed potato top. The term “cottage pie” was first used in the 18th century by the poorer sections of the British society started using potato as an everyday food. Any sort of a pie made out of minced meat and mashed potato was called cottage pie.

PRAWN PULAO - GLOBAL CUISINE FROM THE AGE OF THE MAHABHARATA BY SOUMYASHREE CHATTERJEE

IMAGE CREDIT: SOUMYASHREE CHATTERJEE

How would you like to have a meal that was served in the times of Arjuna the great archer? A meal that was presented to Alexander the great when he over ran samarkhand on his quest to reach indis. A meal that has subsequently spread across Persia, the Balkans, Caucasian countries and with variations into Africa and Latin America. A dish that is at the same time sumptuous, tasty and nutritious. A ball of rice is what was called a pulāka in Sanskrit. This evolved into pallao to encompass a dish where rice and meat are cooked together. This in turn evolved into the Persian Polow. This then subsequently gave rise to the Turkish word Pilav, the progenitor of the common pilaf in European countries. Today’s food journey is with Pulao, the prawn variety in fact.

CHELO KEBAB PERSION DELIGHT FROM THE TIMES OF THE MAHABHARATA BY SOUMYASHREE CHATTERJEE

IMAGE CREDIT: SOUVIK DAS GUPTA SO

One of the standout restaurants on Park Street in Kolkata is synonymous with a Persian dish. From the time I stumbled upon this heaven, no other dish of that restaurant has ever made sense for me. Even as I sit to write about it now, my taste buds tingle at the visual extravaganza of butter melting onto rice, a red grilled tomato, skewers of kebab and a sunny side up poached egg. Yes chelo kebab conceived in the kitchens of Persia is a heavenly concoction that leaves you with a foodgasm even today.

Chelo or chelow kebab is a meal in itself consisting of steamed basmati or Persian rice that has been saffroned, along with a side of kebab skewers.  A dash of butter is often added. In fact the name chelo kebab comes from the word cello in Persian meaning rice. In some parts of Iran particularly the regions of Tabriz, a raw egg yolk was put as a garnishing. Nayeb Chelo Kebab restaurant in Teheran is probably the oldest such restaurant being about 120 years in the tradition of serving this dish. In the bazaar tradition, the rice and accompaniments like grilled tomatoes are first served. The waiter then brings skewers of kebab to the table and places it directly onto the rice and pressing it down with bread pulls out quickly leaving it in the plate. A kebab bargh and kebab koobideh were the choice of kebabs traditionally. A soltani kebab or that meant for the sultan would have a skewer each of both varieties.

GAJAR KA HALWA - SWEET SIN FROM NORTH INDIA BY SOUMYASHREE CHATTERJEE

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For a bong the ultimate high is that which is sugar induced. Bred and brought up on a diet which always ended with rashogolla sandesh or mishti doi, coming to delhi I was always skeptical of how I would be indulging my sweet tooth. All pessimism and worry ended when I made acquaintance with that orange colored delicacy called gajar ka halwa. A sinful sweet morsel dipped in ghee that melts in your mouth, even a diehard sweet fanatic from the land of sweets can only close his eyes and enjoy in the pleasures it offers.

Gajar ka halwa is typical north India desert that is found in the meals of people from northern India and Pakistan. Being of vegetarian origins and being of medium shelf life work this works as an excellent option as a dessert and today is even being exported. As a combination of milk, sugar khoya, ghee and grated carrot it is a light and at the same time nutritive dessert.

DHANSAK PARSI MEAT MAGIC BY SOUMYASHREE CHATTERJEE

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As a foodie I have often travelled sniffing for that yum delicacy. Celebration and auspicious occasions tend to be marked by good food. A payasam or a biriyani or cakes for Christmas are typical examples of traditional food cooked and enjoyed during festivals. Even weddings, births and such auspicious occasions are celebrated with good food. But amidst the parsi community you come across a very traditional food that is prepared during the period of mourning, in fact to break the abstinence during mourning. In fact dhansak, which may be cooked as a normal dish in a parsi family is never ever prepared for any auspicious occasion in a parsi family. In fact dhansak is such a heavy dish that it was traditionally cooked only on Sundays so that a person could enjoy a siesta after such a filling meal.

GHATA CHENAR TARKARI - CRUSHED SOUR CHEESE CURRY A BENGALI DELICACY BY SOUMYASHREE CHATTERJEE

IMAGE CREDIT: SOUMYASHREE CHATTERJEE

Most strictly non vegetarian families tend to be in a quandary when they are forced to accommodate vegetarian cooking. Paneer comes to such families as manna from heaven. Paneer butter masala, Mutter Paneer, paneer kofta, kadai paneer and a hundred other variations of paneer have solved many a house wife’s problems when trying to cook a major vegetarian dish. Bengali households also tend to favour paneer as a savior for the vegetarian occasions, or when they have to bring in that vegetarian element in their normally fishy spread. However the Bengali household tends to favour the crumbled form of paneer rather than the solidified one that the north prefers. This form is commonly known as chena.

BHARVA BAINGAN - STUFFED BRINJAL MAZA MAHARASHTRA WAY BY SOUMYASHREE CHATTERJEE

IMAGE CREDIT: SOUMYASHREE CHATTERJEE

Indian cuisine tends to find 2 vegetables that are very versatile in their use and tend to be used in a variety of dishes, potato and brinjal (EggPlant).  Today’s food journey will take us to the land of Shivaji Maharaj and serve up a delectable offering laden with spices and brinjal. The hallmark of maharashtrian cooking is the inherent riot of spices that the food imbibes, the tickle of tamarind, the heat of chillies, the full body of grated coconuts all fusing to run root on your taste buds.

PATRA NI MACHHI - A PARSI FISH DELIGHT BY SOUMYASHREE CHATTERJEE

IMAGE CREDIT: ANINDO GHOSH

India is a huge melting point of cultures, spicy Bengal hot Andhra, sour Gujarat is cooked on the ghee of Punjab to give you an offering that is delectable and unique in the fact that each element holds its own yet blends in with every other to make India what she is.

One of the unique communities of India are the Parsis, a community which is Indian by nationality but distinctly unique in terms of their religious, behavioural and cultural practises. A community that is slowly dying to the extent that it risks losing the distinction of becoming a community and be denoted as a tribe, parsis are fiercely communal to the extent that they try to maintain the purity of their bloodline by promoting intra community marriages.

INDIAN STREET FOOD: MUMBAI MASALA PAV BY VINDHYA BALANNAVAR

IMAGE CREDIT: VINDHYA BALANNAVAR

We Indians love everything that is khatta -meetha (sweet and sour), spicy, quick, very tasty unhealthy and fattening. How can you not grab a bite or two while you roam around the bylanes and streets of various Indian cities!  It totally leaves us getting hunger pangs. You get to see a plethora of street food delicacies. Every state and every city of this country has their own version of serving these mouth watering delicacies. Bhel Puri, Golgappas (PaaniPuri), Vada Pav, Misal Pav, Dahi Bhalle, Chole Bhature, Momos, Sandwiches, Pav Bhaji  and its variations ,99 varieties of Dosas, Indianised Chinese, Mirchi Bhajjis, Poha jalebi etc etc the list doesn’t end here. Everything absolutely lip-smacking and quick. The wait for your ‘Momos wale bhaiya’ after your tuitions or a tea break during your office hours, street food has become an integral part of our diet. Street food is the new comfort food. The aroma of those masalas /spices, fully loaded cheese (on sandwiches) is a delight to our eyes and taste buds. It’s amazing to see how street food vendors have invented such tasty dishes.

MAACHER KOFTA CURRY A FISHY DELIGHT BY SOUMYASHREE CHATTERJEE

IMAGE CREDIT: SOUMYASHREE CHATTERJEE

IMAGE CREDIT: SOUMYASHREE CHATTERJEE

IMAGE CREDIT: SOUMYASHREE CHATTERJEE 

Growing up in a bong family, one of the amazement of life was the ability of our mothers to convert all things fishy into something yummy. Let alone the humongous number of ways to make fish meat into a curry, they have an amazing ability to use the head, bones, eggs or any such things into something that’s finger licking good. One of the eternal favourites that I have had is fish kofta curry, or a curry made out of fish meat balls.

SAOJI MUTTON SPICE RIOT FROM MAHARASHTRA BY SOUMYASHREE CHATTERJEE

IMAGE CREDIT: TIGER PURU

There are some times when you want to overload your sense with spices. Times when the urge for meat is compelling. Meat cooked in the ways of the savji or saoji community of Maharashtra can fulfill both this compulsions at the same time. While exploring my mom’s kitchen with her and wanting a twist to the traditional meat cooking of Bengal I stumbled onto saoji mutton, and it was a hallelujah of spicyness for me. My mom had grown up in a small sleepy town of Andhra Pradesh and every travel to Bengal had to be through the orange city of Nagpur. It is in this beautiful city that she found out about saoji mutton.

QABOOLI BIRYANI AN EASY TO COOK EVERY DAY BIRIYANI WITH A TWIST BY SOUMYASHREE CHATTERJEE

IMAGE CREDIT: SOUMYASHREE CHATTERJEE

Growing up as a kid in Kolkata, one of the best treats was to feast on a plate of mughlai biriyani from an authentic biriyani joint. The juicy spicy piece of mutton broken while savouring the rice from which a heavenly aroma wafted out still triggers the salivary glands today. But with growing up came exposure and I have made a journey across India savouring the various forms of biriyani available across the country.

 Awadhi biriyani from lucknow, hyderabdi biriyani, Kolkata biriyani and pallakad biriyani are probably the most famous forms of biriyani in india, although variants from Tamilnadu, Gujarat Mumbai bhatkal in Karnataka. Some specific communities like the bohris, memonis and sindhis have their own variants of this ever popular dish. Variants from Bangladesh, Pakistan are also known along with certain variants from parts of Africa like the Swahili coast and South Africa. The popular thai dish called Khao mok is also a form of biriyani only.

WHITE CHOCOLATE RASPBERRY CHEESECAKE

(c) CAN STOCK PHOTO

Cakes are always favourite of all. It doesn't matter whether you are foodie person or not but you can't say no to cake at any cost. Everyone has its own taste and choice of eating varied flavor of cakes. Usually people love to eat cheesecakes, some people like cream cake and few of them like simple or plain cakes. There is one cake which is delicious as well as healthy in its own way and that is White Chocolate Raspberry Cheesecake. This is one of the most popular cheesecakes as it is considered as first choice for some very special occasion or events such as parties, birthdays and many more. It is not just tasty but also healthy due to its nutritious ingredients for e.g.: use of white chocolate and raspberry.

PALAK PANEER (SPINACH AND SOUR MILK CHEESE) BY SOUMYASHREE CHATTERJEE

IMAGE CREDIT: SOUMYASHREE CHATTERJEE

If you have a youngster who is a fan of Popeye the Sailor man then you can breathe easy feeding spinach for lunch or dinner, but for the more regular mom, spinach a treasure trove of nutrients is a nightmare while making the kids eat. Many nutritionists consider spinach one of the healthiest foods on account of the rich content of vitamins, minerals and the roughage it offers; yet low on carbs and fats. Vitamins A, C,B6 and K are very high in spinach, as are flavinoids like lutein and beta-carotene which are good anti oxidants. It is one of the richest sources of iron and a 100gm intake can fulfill upto 25% of daily requirement on its own.

THE DELICIOUS MINI CHEESECAKES – ARE THEY HEALTHY TOO ?

(C) Can Stock Photo

A mini cheesecake, as the name suggests, is a mini version of the regular cheesecake. Considered to be an adorable delicacy, these bite-size desserts are known to be creamy and sweet. So, if you have a sweet tooth and you are calorie conscious too, you may find the mini cheesecakes as your best alternative. Of course, the cheesecake is high on saturated fats and sugar, the fact that the size is ‘mini’, you can be pretty sure that the calorie intake will also be reduced proportionately.

ALOO POSTO- A POTATO DISH FROM BENGAL BY SOUMYASHREE CHATTERJEE

(C) CAN STOCK PHOTO

A Bengali kitchen is never complete if it’s not adequately stocked with bhat (rice) sorsher tel (mustard oil), sorshe bata (mustard paste) and posto (poppy seeds) among other things. Whether the fare of the day is vegetarian or on vegetarian, whether it is chicken or fish, or just potatoes these are absolutely necessary to get you going as bare necessities. In fact these are often all you need to rustle up something. Today I will be stealing into mom’s kitchen for one typical bong experience- alu posto (potatoes with poppy seed)