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.
Crispy Green Chicken is a fusion dish between south asian and oriental cuisines. A green sauce made with green chilly and gram flour paste makes a unique marinade that lends to the distinct taste.
SriLankan Chicken Curry or as it’s locally known, ‘Kukul Mas Curry’ is a lip-smacking chicken dish with a touch of spices like cinnamon and cardamom.
This chicken curry was crafted by the imperial era Indian cooks for their British masters. The thick gravy is rich in the natural aroma of spices and vegetables.
The authentic Kashmiri Stuffed Dum Aloo gravy is hot, super hot. Kashmiri Stuffed Dum Aloo becomes milder coming down to the plains and further down south.
This preparation goes in the name of Prawn Malai Curry in India. This coastal area recipe uses both prawns and coconut and tastes heavenly.
