beef bhuna
bhuna gorur mangsho is a rich and intense beef curry. The meat is cooked in its own fat, giving a deep flavour to the dish.
bengali
These are our favourite Bengali recipes.Bengal is the region that includes Kolkatta, or Calcutta as was then called, which was the centre of the British administration.
Most of the time the family was in India this is where they called home.
At that time Bengal included Bangladesh. The west Bengali and Bangladeshi cuisine are the basis of much of what the British loved about Indian food. For many of them and their descendants, this is comfort food.
beef shatkora
This beef curry features an unusual citrus fruit, shatkora, to provide a contrast to the richly spiced meat. It is a Bengali dish, from the Sylhet region of Bangladesh,
Bengali dal
The Bengali version of tarka dal. peyaj dal has a slightly sweet taste because of the onions caramelised in jaggery which balances the bite of the chilli.
Bengali mango chutney
This Bengali mango chutney, am ki chutni, is a tangy, and slightly spicy chutney which goes well with any rice or lentil dish.
Bengali prawns with mustard and coconut
This popular and traditional Bengali dish, chingri macher, features a distinct mustard taste that works well with the coconut and the sweetness of the prawns.
Bengali vegetable fried rice
This rice dish, ghee bhaat, is typically Bengali and is sometimes referred to as Bengali vegetable pulao. It is a simple, wholesome rice and vegetable dish and is very easy to prepare. It is suitable to accompany almost any lentil or vegetable dish in this book.
carrots and beans with lime
A simple dish of carrots and beans lifted with lime. Gajar sem ki sabzi is a common Bengali preparation.
chicken kathi rolls
Kathi rolls are spiced chicken wrapped in an egg-soaked flatbread. Kolkatta street vendor food.
dal and spinach
Nutritious, protein-rich, iron and mineral-rich, fibre-rich, dal palang is probably the healthiest dish in this cookbook. One of our favourite dal recipes.
garam masala
Of all the masala mixes that exist in Indian cookery, garam masala is the best known. It is usually added to a dish towards the end of the cooking process.
green apple raita
The coolness of the yoghurt, with the sweetness of the apple, makes this hare seb ki raita the perfect accompaniment for hot food
hot lime pickle
With chunky pieces of lime and robust spices, this tangy pickle, nimbu ka achaar, is an ideal accompaniment to everything in this cookbook.