ong festivals are Timeless and worth celebrating for their cultural touch and aligned stories from the pages of our history. The tradition that we follow through generations makes us who we are amongst the world. Makar Sankranti is one such festival, observed in the month of January and is celebrated by preparing traditional desserts at home that includes primarily ground rice and the Bong seasonal delicacy called jaggery. Today I will be sharing the recipe of Maam Pithe, which is little different from the other Sankranti specialities as the primary ingredient used here is Cottage Cheese
hristmas is a season to celebrate, a season of presents, radiance, chilly breeze and cakes. We taste, we bake and share our happiness amongst our friends and family. Recently our celebrated Social Group Calcutta foodies club organized an interesting event called chalo let's bake. It was primarily a baking competition where participants presented two cakes each, one displayed for sale and another was showcased for the Visitors to taste and evaluate them. It was an open show and everyone represented their enthusiasm and dexterity through the masterpieces they created.
inter evenings be like sipping on a lovely cocktail and gazing over the busy sparkling wintry roads of Park Street through the glass window overlooking the hustle bustle of the traffic. This is how I felt when I visited Mamagoto recently. Moving on to the exclusive Pan Asian cuisine of the resto pub with an open kitchen, let's see what I guzzled and is worth trying. 1. Mocktail - Cranberry and Kaffir lime punc : Kaffir lime leaves mixed with lime wedges and cranberry juice. 2. Cocktail - Forest Fog : Whisky is smoked with hickory wood and mixed with citrus juice to make this Smoke
ur country is acclaimed for it's enriched culture. Different parts of the nation is known for their distinctive heritage. While I cherish being in such a wonderful country, I came across the thali festival happening at Kenilworth few days back. Needless to say how beautifully the platters were curated, embracing specialities from North to South, East to West. Be it Veg or Non Veg, the rigorous care of the flavours and the presentation dedicated to the state it represented, blew away my mind. Let's have a quick glimpse of what I had.. 1. Rice 2. Pardaa Naan and Amritsari Kulcha
ost Bong celebrations are considered to be incomplete without fish in the menu. Being in rainy season Hilsa tops the list of Bong gluttonous thirst. Typically known for it's unique flavour, silver lining body and lip smacking oil, hilsa is cooked in multifarious ways. Some loves it just fried, some die to have steamed Hilsa and oodles of Bongs prepare hilsa in thick mustard curry. Besides, doi hilsa is quite popular too. Here I am sharing the recipe of Shukto hilsa or 'Ilish Shukto'. This is a vegetable stew with the royal fish and the dish holds a legendary value of our culture which brings b