Baked Hilsa or Bhapa Ilish, owing to having been steamed or dum-cooked, retains the refreshing aroma of mustard and spices blended in curd/yoghurt. The flavour of Hilsa remains pure as it’s not fried. In all, a well-cooked dish has a divine taste that you must try.
Chicken Dopiaza is a symphony of juicy chicken and fresh, red onions that originated in Iran, and introduced to India by the Mughals. Onions are added at two stages of cooking- which lends to the name.
Bell Pepper Prawn is a delicious and innovative recipe can at best be described as a cross between Italian and Indian cuisine. It’s not a quick recipe. But the patience you need to cook this dish pays off in great taste.
Aloo Posto is that iconic Bengali vegetarian dish that’s as embedded in the Bengali culture as Durga puja is. Aloo Posto has a few variations depending on what other vegetables are added.
Chicken Bharta, a celebrated chicken dish from India, has succulent boneless chicken pieces dipped into a thick, spicy gravy rich in tomatoes create a heavenly taste that lingers on and on in the mouth.
Chicken Tikka Kebabs are delicately flavoured of barbecued boneless chicken bits soaked in a yoghurt base containing South Asian herbs. A properly done Chicken Tikka Kebab has a mildly coarse crust but is succulent inside.
Lemongrass chicken curry is an Indian style aromatic chicken curry that uses oriental herbs. Cooked in a white gravy rich in lemongrass flavor, it will win over your taste buds easily.
Chicken Dopiaza is a symphony of juicy chicken and fresh, red onions that originated in Iran, and introduced to India by the Mughals. Onions are added at two stages of cooking- which lends to the name.
Often on those coveted trips to fast-food joints, most parents feel the guilt pangs while
Soto Ayam is a surprisingly refreshing and aromatic chicken soup from South East Asia. Soto stands for soup and Ayam for chicken. The Indonesian variety is the most delectable; it doesn’t have turmeric in it.
Milk cake or Sandesh blended with mango pulp, the Mango Sandesh, is widely popular across India. Often shaped as firm cubes, the favourite Indian dessert oozing the distinct flavour of ripe mangoes has a grainy texture that comes from the freshly made cottage cheese.
Strawberry Shortcake is neither a cake nor a cookie. It magically explodes on your tongue with bits of cakes, crackers and layers of strawberry extracts within.
Truffles are made using soft chocolate ganache coated with cocoa powder and optionally garnished with hard, grated cheese and other condiments.
Ganache is the chocolate sauce that will form the core of the truffle. Other than using in truffles, you can use ganache as a chocolatey dip, as icing or as a glaze.
Kue cubits are mini cupcakes that have originated in Indonesia. They are available with toppings of different flavours- Chocolate, Coffee, Mango or Durian.
Baked Hilsa or Bhapa Ilish, owing to having been steamed or dum-cooked, retains the refreshing aroma of mustard and spices blended in curd/yoghurt. The flavour of Hilsa remains pure as it’s not fried. In all, a well-cooked dish has a divine taste that you must try.
Chicken Dopiaza is a symphony of juicy chicken and fresh, red onions that originated in Iran, and introduced to India by the Mughals. Onions are added at two stages of cooking- which lends to the name.
Bell Pepper Prawn is a delicious and innovative recipe can at best be described as a cross between Italian and Indian cuisine. It’s not a quick recipe. But the patience you need to cook this dish pays off in great taste.
Aloo Posto is that iconic Bengali vegetarian dish that’s as embedded in the Bengali culture as Durga puja is. Aloo Posto has a few variations depending on what other vegetables are added.
