Chicken Jhol

Murgir Jhol or Chicken Jhol is a quintessentially Bengali dish. In urban families it is a favorite weekend fare. Mustard oil is used in every step of this recipe, and you’ll know that it’s Bengali as soon as you get a subtle undertone continue…
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Chitol Maacher Muitya

Chitol, also known as the Featherback fish, is a native fish of the Southeast Asian region. Its flesh is tender as butter but its body is full of bones, so people usually use it for fish dumplings, cakes, sauces or any dish where the meat is not served whole or in fillets, continue…
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Dim Posto

Posto or poppy seed is a favorite cooking ingredient in the Bengali cuisine. It is commonly believed that the Bengalis residing on the west side of Bhagirathi river, known as Ghoti Bengalis, are more fond of Posto than for those residing on the east side of it, called Bangal Bengalis. So much so that Ghoti folks are called ‘posto pagol’, continue…
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Teel Kochu

Though it does not make into Bengali’s fancy cuisine list, Teel-Kochu is a simple and tasty dish made with taro-stalks and sesame seeds. continue…
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Badam Chaki 

The old fashioned badam-chaki, made from peanuts and sugar is a favorite Bengali candy. It is known as badam-chikki in northern India and peanut brittle in the western world. There are many variations of making badam chaki. Continue…
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Sorshe Salmon

At the end of a busy day, when there is not enough time to cook an elaborate dish, here is an easy and tasty recipe to make salmon fish in mustard sauce. Continue…
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