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

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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 ?

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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

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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)

SARSHE NARKOLE BHAPA CHINGRI (MUSTARD AND COCONUT STEAMED PRAWNS) BY SOUMYASHREE CHATTERJEE

IMAGE CREDIT: SOUMYASHREE CHATTERJEE 

Sarshe narkole bhapa Chingri (Mustard and coconut steamed prawns)

When you travel to the city of joy, be prepared for a overload on your taste buds, sweet or hot, Kolkata will dish you with dishes that will make you go dil mange more. Bongs as they often proudly call themselves are connoisseurs  of fish whether they be of the fin variety or the shell fish. The colloquial Chingri macher malai curry or prawn cooked in coconut milk often is referred to as Malaya curry as some say it originated in those lands. But the heart and soul of many especially if he be from what was once east Bengal is Shorse Chingri or Prawn cooked in Mustard. This journey is about Shorshe Chingri may be not from  the classics but from the best source I know, Mother’s kitchen

To make this delectable dish we need the following :

THE IRRESISTIBLE TURTLE CHEESECAKES- MAKING THEM THE HEALTHY WAY!

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If you are someone who gets a high with chocolates and nuts, you are surely going to enjoy the sweetness of a turtle cheesecake. With pecans, caramel and lots of chocolate syrup, this version of cheesecake is for sure every chocolate lover’s delight. But if you are rather keen on having healthy foods, you’d probably want to give this dessert a miss. If you thought so, well, think again!

Nutrient facts about the turtle cheesecakes

HOW TO MAKE PUMPKIN CHEESE CAKE AND ITS BENEFITS

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Pumpkins are a rich source of minerals. They contain abundant copper, potassium and phosphorus along with lots of vitamin C. The pumpkin seeds are an excellent source of dietary fiber and mono-unsaturated fatty acids, which are both great for a good heart. That being said, pumpkin can be quite creatively incorporated in your diet by including it in your desserts, soups and salads. Here is how you can make for yourself a delicious pumpkin cheesecake.

MAKE CARROT CAKE AND CHECK THE HEALTH BENEFITS

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Carrots are considered to be among the healthiest of vegetables. Using carrots in desserts, cakes and puddings is a rather popular way to eat this healthy vegetable.

How to Make the Carrot Cake – Recipe

Ingredients:

Cake:

Grated carrots – 2 large cups

All-purpose flour – 10 ounces

Baking powder – 2 teaspoons

Cinnamon powder – ½ teaspoon

Granulated sugar – 1 ½ cup