Gupi Baghar Rannaghar

27/07/2021

Chingri malai curry also known as prawn malai curry, is a Bengali curry made from Tiger and King prawns and coconut milk and flavoured with spices. The dish is popular throughout Bengal and is served during weddings and celebrations, or for guests, and was also very popular among the British in Calcutta.

23/07/2021

Chicken Kosha is an age-old Bengali way of cooking Chicken. Like Kosha Mangsho this one is also high on spice level. The word Kosha (a Bengali word) means dryish or a gravy which is quite dry in consistency. It’s a popular dish; every Bengali family cooks it in their own way, so, the recipe may vary a little bit from home to home.

It is recommended to cook this Chicken dish in an Iron Wok, cooking in an iron vessel helps to bring out the rich, dark colour of Chicken Kosha.

21/07/2021

Mutton dak bungalow is a goat curry recipe that uses a special blend of spices and also has potatoes and egg cooked in the gravy. This recipe can be traced back to the colonial times in India. It is fragrant, spicy, but not too hot and rounded off with a slight sweetness.

20/07/2021

Gandhoraj Chicken is an extremely aromatic and flavored chicken curry cooked in whole spices. The tender chicken pieces are light broth and flavored with Gandhoraj Lebu (King Lime) and Lebu Pata (Lime Leaf) with fresh green chilies and hint of black pepper...

19/07/2021

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18/07/2021

Dhokar Dalna, is one of the pillars of Niramish(Vegetarian) Bengali Cuisine, just like Shukto. The lightly spiced lentil cakes or dhoka are fried and then simmered in a gravy made with tomatoes and ginger, spiced with cumin and coriander. This dish traditionally is a purely satvik dish, sans any onion or garlic like most Bengali Niramish(vegetarian) dishes. Bengali widows were not allowed to eat onion or garlic and the Bengali vegetarian cuisine is mostly their contribution, that explains why it is satvik.

16/07/2021

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Electronic City, Phase I

15/07/2021