onion bhaji
Vengaya bhaji are one of the great starters or snacks. Make sure there is more onion than batter, or they will just be doughy fritters.
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.
panch phoran
This mix of fives spices, panch phoran, is the taste of Bengal.
paneer jalfrezi
Kadai paneer is a combination of paneer, capsicum, tomato, onion and spices cooked in ghee.
paneer kathi rolls
Spiced paneer, wrapped in an egg-soaked flatbread; possibly the world's best vegetarian snack.
potato and cauliflower
This recipe for aloo gobi is typically Bengali. It is a dry and delicate vegan dish, it features slightly crisp potatoes and just-cooked caulioflower.
potato, pea and tomato
Alu matar tamatar is probably the most popular vegetable curry in India. This dish of potatoes, peas and tomato goes with just about everything. It is ideal to serve with any non-vegetarian dishes.
roasted cauliflower
This recipe for phulkopir roast is a Bengali family recipe and on high rotation in my grandmother's cuisine. It is of those simple vegetarian dishes that features the main ingredient.
tamarind water
Tamarind water is an extract of tamarind that has been soaked in warm water. It is a tangy preparation used to give a sour flavour to dishes.