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Saptarshi Chakraborty
1,137 followers -
The boy from Calcutta, who never left.
The boy from Calcutta, who never left.

1,137 followers
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Steamed pork momos for the chilly days ahead! Momos are steamed dumplings that originated possibly in Tibet and are a staple in Nepal, Sikkim, Darjeeling and Bhutan. Calcutta has embraced the momo with an unconditional love Bengalis only reserve for good food. A good pork momo is a joy to eat. There is nothing quite like biting into a juicy momo bursting with juices and fat from the pork and the vegetables. Serve it with a simple hot chutney and a bowl of pork soup.

Full Text: https://bongeats.com/recipe/pork-momo

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Steamed pork momos for the chilly days ahead! Momos are steamed dumplings that originated possibly in Tibet and are a staple in Nepal, Sikkim, Darjeeling and Bhutan. Calcutta has embraced the momo with an unconditional love Bengalis only reserve for good food. A good pork momo is a joy to eat. There is nothing quite like biting into a juicy momo bursting with juices and fat from the pork and the vegetables. Serve it with a simple hot chutney and a bowl of pork soup.

Full Text: https://bongeats.com/recipe/pork-momo

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Ilish Machh'er Tel Jhol (Hilsa fish in a light curry with aubergines)

This is one of the simplest yet delectable dishes that can be made with a good hilsa. Using just a handful of simple ingredients, the whole process takes 30 minutes and tastes incredible. Don't wait. The monsoons are here. Go make some jhol.

FULL TEXT Recipe: https://bongeats.com/recipe/ilish-macher-tel-jhol/

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Ilish Machh'er Tel Jhol (Hilsa fish in a light curry with aubergines)

This is one of the simplest yet delectable dishes that can be made with a good hilsa. Using just a handful of simple ingredients, the whole process takes 30 minutes and tastes incredible. Don't wait. The monsoons are here. Go make some jhol.

FULL TEXT Recipe: https://bongeats.com/recipe/ilish-macher-tel-jhol/

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Ilish Machh'er Tel Jhol (Hilsa fish in a light curry with aubergines)

This is one of the simplest yet delectable dishes that can be made with a good hilsa. Using just a handful of simple ingredients, the whole process takes 30 minutes and tastes incredible. Don't wait. The monsoons are here. Go make some jhol.

FULL TEXT Recipe: https://bongeats.com/recipe/ilish-macher-tel-jhol/
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This isn't an update, but it's good news. Now let's just intergrate Google Assistant with Google+. Also an option to intergrate Google+ Community posts into the feed.
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Aloo Parathas: Potato-stuffed Indian Flatbread

Alu Porotas bring back fond memories of train journeys—of trips to the mountains or the seaside with the family. Not only are these scrumptious, they are perfect for travel. Stacks of soft alu parathas keep well, even in the non-airconditioned train compartments in the heat of Indian summers. A good paratha is stuffed to the gills with a spicy mashed-potato filling, is soft enough to be torn with one hand, and stays that way when kept for long hours. Some pickles, a dollop of fresh yoghurt or cream is all you need to enjoy these with.

FULL TEXT: https://bongeats.com/recipe/aloo-paratha

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Ilish Paturi: Hilsa Shad Fish cooked in banana-leaf parcel

Bengalis wait for this time of the year when Ilish (Hilsa fish) starts making an appearance in the bazars. Ilish Paturi is one of the daintiest recipes of Hilsa, where the fish coated in a mustard paste is steamed in a banana-leaf parcel. When eating, one is supposed to untie the string and unwrap the banana leaf to reveal the heart-stopping sight of a juicy, fatty Ilish fragrant with mustard and green chillies. Head to our channel for the full video.

Full Text: https://bongeats.com/recipe/ilish-paturi

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Ilish Paturi: Hilsa Shad Fish cooked in banan-leaf parcel

Bengalis wait for this time of the year when Ilish (Hilsa fish) starts making an appearance in the bazars. Ilish Paturi is one of the daintiest recipes of Hilsa, where the fish coated in a mustard paste is steamed in a banana-leaf parcel. When eating, one is supposed to untie the string and unwrap the banana leaf to reveal the heart-stopping sight of a juicy, fatty Ilish fragrant with mustard and green chillies. Head to our channel for the full video.

Full Text: https://bongeats.com/recipe/ilish-macher-paturi

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Khichro or Bohri Haleem

This week's recipe is inspired by Insiya's side of the family. Of the many migrant communities that make up the rich tapestry of Calcutta's modern history, the Bohra Muslims might not be the most visible, but they are a thriving culture. By some accounts, Calcutta is estimated to have under 5,000 'Bohris'. Mostly traders and businessfolk, the earliest settlers arrived in the city from western parts of India in the late 1800s (Insiya’s family is settled here since the 1960s).

Today's recipe, khichro, is the Bohri version of the widely popular haleem. While the main ingredients in the Calcutta haleem (apart from the meat, of course) are various kinds of dal, khichro is made predominantly of broken wheat. It is not at all spicy, but rather very delicately flavoured, and is more substantial and filling.

FULL TEXT: https://bongeats.com/recipe/khichra-bohra-haleem/
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