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Hnaaribondho (Mutton Cooked in Dum, Dinajpur Style)

December 29, 2018 By Maumita Paul 4 Comments

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HnaaribondhoPin

Wake up, Bapi whispers into my ears, the bus shall be here at six sharp.
Ten more minutes, I request earnestly as I pull the woolen blanket to over my ears. And then almost as an afterthought muse aloud, But the sun is not out yet. It’s still dark outside.
You don’t want to miss the picnic, do you ? Bapi reminds me.
That does the magic.

The bus journey is nondescript.
I sleep. Cuddled in the inviting warmth of Bapi’s arms.
Bapi wakes me once to show the infant sun appear on the distant horizon, a big dot of vermilion through an ethereal veil of haze.

We reach the picnic site. The hullabaloo of eager picnickers shakes me up from blissful slumber.

And there she is, I notice through half-opened eyes and a shroud of dreamy mist, a merry stretch of verdant green that extends all the way to the ageless grey-green river, a loquacious brook, an ancient banyan and a pandemonium of cantankerous parakeets for company.

Breakfast is quick to be served, buttered toast and hard-boiled eggs and oranges that are in season.
Piping hot tea for the seniors.
Horlicks for the kids.

The group starts to scatter now.
Bedsheets and durries escape the clammy claustrophobia of bags and spread over the dew-kissed grass.
A hammock is strung across two gnarled guava trees.
More tea does the rounds.

A band of boys sit in a disciplined circle around a grandfather, enraptured, as he regales them with tales from the Panchatantra.

A bevy of grandmothers speak animatedly of their planned pilgrimage to the Char Dham in the summer, places they had long yearned to visit.

Here come the football-lovers.
Jerseys are proudly donned, teams formed, goalposts defended and the game begins.

And there are the cricket addicts.
Makeshift wickets are planted firmly into the moist earth, the creases drawn with care, an uncle volunteers to be the umpire (it’s not an easy job for disputes there shall be aplenty).
The opening batsman takes arrogant stance.

Luck doesn’t favour the badminton brigade though.
The boisterous winds set the trajectories of the feather shuttles in complete disarray.
Enthusiasm dampened, the group surrender to the fancies of nature.

Why not Antakshari ? Someone shouts.
And before I realise the serene stillness of the surroundings has been pierced by well, the cacophony of chorus singers.

I climb onto a trunk of a guava tree, not too high, and make myself comfortable.
From my vantage position, I now command views of the entire surroundings, all the way till the silver string of the horizon where the silver- grey heavens meet the grey-green river.

An uncle and his son, perched on a boulder by the brook, try their hands at fishing. The peals of laughter that reverberate across assure me that their efforts have not been futile.
A mother fusses over her son. He has not had anything since morning. She complains to whosoever she encounters.
Toddlers chase butterflies.
A girl is engrossed in a storybook, must be a thriller, a curious me infers.
Someone is flying a kite, an ebony black one with a smouldering orange dot in the centre.

Meanwhile Bapi joins a couple of uncles to get the fireplaces alive, bricks are assembled to form ovens, wooden sticks foraged from the site are given a liberal drench of kerosene and lit. A help fans the fire as billows of smoke gush out in feverish frenzy, sending everyone around to paroxysms of coughing.

My eyes burn.

The helps now busy themselves with mise en place, peeling, chopping, shredding vegetables, gutting and cleaning the fish, roasting spices and grinding them to powders. Under the supervision of Maa and fellow aunties.

HnaaribondhoPin

And what’s that happening ?
A help has just brought at least a dozen earthen hnaaris (handis), he soaks them in water, gives them a vigorous scrub and leaves them to idle under the mellow sun.
Stoked by curiosity, I get off the tree and go looking for Maa.

What are these for ? I quiz.
Aha, that’s a secret, Maa curtly responds.
Not one to yield without a feisty fight, I keep pestering.
We are making hnaaribondho, Shoilo Aunty finally relents.
Hnaaribondho ? I echo back almost instantaneously.
Yes, Aunty explains, Mutton cooked in dum with whole spices, loads of onions and a glug of mustard oil. A delicacy from Dinajpur. Do you know where Dinajpur is ?
I nod, recalling recent geography lessons and the Gamira dance Bapi had taken us to last year.

The lunch that morning was delectable – rice, dal, jhurjhure aloo bhaja, phulkopir dalna, maacher kalia and of course the piece de resistance – hnaaribondho. Payesh and plum cakes for desserts.

Many winters later, as I prepare dough to seal the hnaari for hnaaribondho this morning, memories of the annual community picnics come rushing back and I wonder whether those blissful days of innocence shall ever come back.

More culinary delights from Dinajpur in later posts, do try the hnaaribondho the next time you crave for mutton. The honest earthiness of this finger-licking delicious dish shall win your hearts for sure !!

Pin

Hnaaribondho (Mutton Cooked in Dum, Dinajpur Style)

Hnaaribondho. Mutton cooked in dum with whole spices, loads of onions and a glug of mustard oil. A delicacy from Dinajpur. Perfect for winters !!
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 2 hrs
Total Time 2 hrs 15 mins
Course Main Course
Cuisine Bengali, Indian

Ingredients
  

  • 500 g mutton curry cut pieces
  • 3 tbsp yoghurt whipped
  • 300 g onion cut into quarters
  • 1 tbsp ginger finely chopped
  • 1/2 tbsp garlic finely chopped
  • 1/2 tbsp red chili paste
  • 1 tsp turemric powder
  • 4-5 dry red chilies
  • 2 bay leaves
  • 3 green cardamom
  • 1 one inch cinnamon stick
  • 10-12 green chillies
  • 3/4 cup mustard oil
  • 1 tbsp mustard oil for seasoning
  • salt to taste

Accessories

  • 1 1.5-2 lit clay hnaari (handi) with lid
  • flour dough to seal the lid

Instructions
 

  • Marinate the mutton with whipped yogurt, ginger, garlic and 3 tbsp mustard oil.
  • Refrigerate for at least 2-3 hours. Even better if this can be done the night before.
  • Add the remaining ingredients, give it a hearty mix, rub the marinade well over the mutton pieces. Some 10 mins or so. This step is key, the patience is well worth it.
  • Add 1 tbsp mustard oil to the hnaari, brush the oil lightly on all sides. Heat the greased empty hnaari over a low flame so as to season it. Allow to cool to room temperature.
  • Add the marinated mutton along with the marinade to the hnaari.
  • Put the lid on, seal with the dough.
  • Cook over a low flame for some 2.5 odd hours. Every 30 mins or so, lift the hnaari carefully from the flame and give it a shake, this shall prevent the curry from sticking to the bottom of the pot.
  • Remove from flame, give it a standing time of 15-20 minutes.
  • Break the dough seal gently, serve hot with steamed rice.

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Filed Under: Bengali Recipes, Meat Tagged With: Bengali Food Blog, Bengali Food Photography, Bengali Mangsho Photography, Bengali Mangsho Recipes, Bengali Mutton Curry, Bengali Mutton Recipes, Bengali Recipes, Bengali Recipes From Grandmas Kitchen, Bengali Winter Recipes, DinajPur, Food Blog, Food Blogger, Food Photography, Food Styling, Hnaaribondho, Hnaaribondho Mangsho, Indian Food Photography, Indian Recipes, Mangsho, Mutton Curry Food Photography, Mutton Food Photography, Mutton Recipes, Non Vegetarian, Traditional Bengali Recipes

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Reader Interactions

Comments

  1. Satarupa

    September 27, 2020 at 9:32 am

    Hey, I just love your blog and specially your storytelling. I had a query though about this recipe do I think I can do this in a regular kadhai with lid on and sealed or maybe in a oven …? What temperature do I think will be apt as it is slow cooked I guess 180 c for two hours?

    Reply
  2. Swati

    February 13, 2020 at 12:26 pm

    Do you think it will work well in the oven instead of dum?

    Reply
    • Maumita Paul

      February 15, 2020 at 6:17 am

      Swati, it should work well. I have not tried though. Go ahead and please do let know!!

      Reply
  3. Gautam Bardoloi

    April 2, 2019 at 1:08 pm

    Hi there, great dishes especially the Hnaaribondho mutton and the way you really simplified in terms of cooking the matimahor dali. Spent my childhood in Shillong at boarding school.

    I do cooking as a hobby and has been a passion for long. Working professional and after a long time in life decided to give shape to my life long hobby in 2018

    I intend to write a book but decided to a YouTube Channel and then convert it to a book instead. All for charity. Do visit and would be great to stay in touch.

    Its called Bordo’s Kitchen on YouTube.

    Reply

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Recipe Rating




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Hello!! I am Maumita and welcome to Experiences of a Gastronomad.
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Maumita Paul
Nothing more hearty than phulkopir singara and a c Nothing more hearty than phulkopir singara and a cup of masala  tea as the evenings get a tad bit colder !!! 
Any takers ? ❤️ .
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 #desi_diaries #storiesofkolkata #theuncommonbox #bengalifood #india_undiscovered @ig_calcutta @stories.of.kolkata #official_photography_hub #teatime #foodgasm #foodstyling #chai #foodphotography #homemade #ig_calcutta #eatseasonal @india_undiscovered @walkwithindia @tv_stilllife #tasteofkolkata #foodporn #gastronomad_m #foodtalkindia #walkwithindia #kolkatabuzz #indianshutterbugs #foodstylist #canonphotography #calcuttacacophony #onlyinbengal #snack #foodstories #acreativevisual #chai #singara #sundayvibes
Sankranti remains one of the festivals closest to Sankranti remains one of the festivals closest to my heart. 

One of those days when I miss Grandma dearly and yearn to return to childhood and relish all the delectable pithe puli she would make !!! 
Happy Sankranti everyone !!!

On the plate 
Khejur Gurer Patishapta, Doodhpuli, Teler Pitha, Nolen Gurer Payesh and Soru Chakuli.
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#dessert #sweettooth #storiesofkolkata #calcuttacacophony #foodphotography #acreativevisual #nostalgia #india_undiscovered #official_photography_hub #canonphotography #eeeeeats #foodblogfeed #photographers_of_india #theuncommonbox #eatseasonal  #gastronomad_m #foodphotography #tv_foodlovers #foodpornography #foodtalkindia #photooftheday #foodporn #sankranti #desi_diaries #capturingmagic #wearebengal #eatseasonal #winter  #cherishedmemories #makarsankranti #creatingmemories #foodthatheals
New blog post ❤️ And every year, around Sankr New blog post ❤️

And every year, around Sankranthi, the chitoi pithe moulds make a magical re-appearance from the hidden vaults of the windowless sunlight-starved and perennially musty and damp bhnaarar ghor (pantry), illuminated by a lone naked incandescent bulb, before being dusted, scrubbed, soaked, dried and then used in vehement anger for the Sankranti festivities, only to disappear once the euphoria of the harvest festival subsides.
A use and throw culture has still not invaded our lives and the fact that this rather inexpensive non-descript humble artifact is used on just a couple of occasions around Sankranti every year makes not an iota of difference to the magnanimous love and care it receives.
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To read more and try this recipe of Doodh Chitoi , direct link is there in bio. 
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#dessert #sweettooth #storiesofkolkata #calcuttacacophony #foodphotography #acreativevisual #nostalgia #india_undiscovered #official_photography_hub #canonphotography #eeeeeats #foodblogfeed #photographers_of_india #theuncommonbox #eatseasonal  #gastronomad_m #foodphotography #tv_foodlovers #foodpornography #foodtalkindia #photooftheday #foodporn #sankranti #desi_diaries #capturingmagic #wearebengal #eatseasonal #winter  #cherishedmemories #makarsankranti #creatingmemories #foodthatheals
Its less than a week to Sankranti and my kitchen i Its less than a week to Sankranti and my kitchen is in manic frenzy this morning steaming some stunning Bhapa Pitha. 

I have always preferred freshly ground rice flour to store-bought ones. And my hand-free 1400w hamiltonbeach JMG ensured the rice was ground to fine flour, just as I wanted it, in a blink .
(Also do check the coarse, medium and fine grinding options available which gives us such luxury of choice -  I opted for the fine option for the rice flour)

And  here’s my recipe for the quintessential Bengali Bhapa Pitha / Assamese Keteli Pitha. 
Soak the rice for 2 hours, drain from water. 
Allow the rice to dry over a newspaper or muslin cloth to drain any excess water. 
Use your Hamiltonbeach JMG to blitz the rice to a fine powder.
Transfer the rice flour to a bowl, add a pinch of salt, mix well.
Splash a little water to the rice flour, start mixing with your hand. The texture of the dough should be crumbly and just damp enough. Splash water in small increments, we don’t want a wet batter here.
Sieve the moist flour .
Take a kettle, fill it half with water and bring to a boil.
Wrap the lid of the kettle with a damp muslin cloth.
Spread a layer of the rice flour uniformly over the cloth.
Add 1 tsp of freshly grated coconut on the rice flour, followed by 1 tsp of chopped jaggery And finish it with another layer of rice flour. Press gently, take care to not press it too hard.
Wrap with another piece of moist muslin, put the lid back on over the boiling water.
Steam for 10-12 minutes.
Carefully remove the lid from the kettle. 
Gently remove the outer muslin cloth. Use a sharp knife along the edges of the lid to un-mould the pitha..
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#BigBoxOfLove

#SayToHelloPerfection #ProResultsAtHome #HamiltonBeachIndia #CookLikeAPro #fbciofficial

@hamiltonbeachindia, @fbciofficial @grainandgrowth .
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#dessert #sweettooth #storiesofkolkata #calcuttacacophony #foodphotography #acreativevisual #nostalgia #india_undiscovered #official_photography_hub #glutenfree #eeeeeats #foodblogfeed #photographers_of_india #theuncommonbox #eatseasonal  #gastronomad_m #foodphotography #tv_foodlovers #sankranti
The Doulla Pithe that Grandma (Bamma) creates is s The Doulla Pithe that Grandma (Bamma) creates is sheer magic – Pillowy rice flour parcels with a tiny morsel of patali hidden in the center. Stewed in milk perfumed with even more patali gur.
Have a bite, Grandma coaxes.
And the molten patali bursts out of the shackles of the rice flour cocoon.
The fragrance of patali and the perfume of rice leave my palate enthralled.
I take another bite.
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If you want to try this , temporary recipe link is updated in bio ❤️
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#dessert #sweettooth #storiesofkolkata #calcuttacacophony #foodphotography #acreativevisual #nostalgia #india_undiscovered #official_photography_hub #canonphotography #eeeeeats #foodblogfeed #photographers_of_india #theuncommonbox #eatseasonal  #gastronomad_m #foodphotography #tv_foodlovers #foodpornography #foodtalkindia #photooftheday #foodporn #sankranti #desi_diaries #capturingmagic #wearebengal #eatseasonal #winter  #cherishedmemories #makarsankranti #creatingmemories #foodthatheals
Can I taste one ? I ask as Maa’s experienced han Can I taste one ? I ask as Maa’s experienced hands effortlessly remove the pithe from the oil and immerse them in the jaggery syrup, but even before Maa can warn me, I have snatched one and bitten into the gokul pithe.
My tongue is singed.
And for that odd moment, I am all numb.
Minutes, that feel like days, pass.
And then the taste sinks in, sublime, a mellifluous symphony of grated coconut and jaggery.
This is food heaven !!!
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To try  recipe, temporary recipe link is updated in bio ❤️
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#dessert #sweettooth #storiesofkolkata #calcuttacacophony #foodphotography #acreativevisual #nostalgia #india_undiscovered #official_photography_hub #canonphotography #eeeeeats #foodblogfeed #photographers_of_india #theuncommonbox #eatseasonal  #gastronomad_m #foodphotography #tv_foodlovers #foodpornography #foodtalkindia #photooftheday #foodporn #sankranti #desi_diaries #capturingmagic #wearebengal #eatseasonal #winter  #cherishedmemories #makarsankranti #creatingmemories #foodthatheals
Natorer Luchir Payesh!! A sandwich, if I can use t Natorer Luchir Payesh!!
A sandwich, if I can use the liberty of an analogy, of two luchis with a divine gurer kanchagolla filling in between. Fried to a gorgeous golden. And dipped into a notun gur perfumed payesh just before serving.
You do not want it soggy, Grandma would religiously remind Maa every time, that would ruin the fun of the dish.
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To try  recipe, temporary recipe link is updated in bio ❤️
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#dessert #sweettooth #storiesofkolkata #calcuttacacophony #foodphotography #acreativevisual #nostalgia #india_undiscovered #official_photography_hub #canonphotography #eeeeeats #foodblogfeed #photographers_of_india #theuncommonbox #eatseasonal  #gastronomad_m #foodphotography #tv_foodlovers #foodpornography #foodtalkindia #photooftheday #foodporn #sankranti #desi_diaries #capturingmagic #wearebengal #eatseasonal #winter  #cherishedmemories #makarsankranti #creatingmemories #foodthatheals
This is the story of Grandma. And her fierce love This is the story of Grandma. And her fierce love for rice. Not just rice, any new harvest. Any fresh produce of the soil. Her soil. As she would proudly assert.
Wasting rice in our growing-up years was never an option. Not even a single grain. This is the labour of love. She would remind Dada and me whenever we fussed about food. This is the culmination of months of back-breaking labour. Respect the grain. Respect the farmer.

Cut to the present. My chire has just arrived. Ordered online and delivered at the doorstep by a logistics company. I am blissfully ignorant of what rice went in to prepare this chire. And the farmer shall remain an unacquainted stranger to me. As would his family who possibly helped as well.
Food has reduced, I ruminate, to being impersonal, hasnt it, the consumer and the producer separated by more degrees than my mind can decipher. The price I guess for the comforts of modern life.
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To read more and  try chirer doodpuli , temporary recipe link is updated in bio ❤️
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#dessert #sweettooth #storiesofkolkata #calcuttacacophony #foodphotography #acreativevisual #nostalgia #india_undiscovered #official_photography_hub #canonphotography #eeeeeats #foodblogfeed #photographers_of_india #theuncommonbox #eatseasonal  #gastronomad_m #foodphotography #tv_foodlovers #foodpornography #foodtalkindia #photooftheday #foodporn #sankranti #desi_diaries #capturingmagic #wearebengal #eatseasonal #winter  #cherishedmemories #makarsankranti #creatingmemories #foodthatheals
Of late, Grandma would occasionally give in to sna Of late, Grandma would occasionally give in to snatches of emotional upheavals. Reminiscing more and more of her home in sylvan Sylhet.
Chachi was our neighbour. Born in Bikrampur near Dhaka. Married to a trader family in Sylhet. She brought with her to Sylhet the delectable Bibikhana Pitha from her home town. And every year she would lovingly welcome winter, the new harvest, the fragrant rice and the notun gur with her Bibikhana Pitha.
So here it is, the incredibly delicious Bibikhana Pitha. From Bikrampur in Bangladesh. 
Bliss !!! 
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If you want to try this recipe , temporary recipe link is updated in bio ❤️
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#dessert #sweettooth #storiesofkolkata #calcuttacacophony #foodphotography #acreativevisual #nostalgia #india_undiscovered #official_photography_hub #canonphotography #eeeeeats #foodblogfeed #photographers_of_india #theuncommonbox #foodie #eatseasonal  #gastronomad_m #foodphotography #tv_foodlovers #foodpornography #foodtalkindia #photooftheday #foodporn #sankranti #desi_diaries #capturingmagic #wearebengal #eatseasonal #winter  #cherishedmemories #glutenfree #creatingmemories

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Koraishutir Patishapta (Savoury Crepes with Spicy Green Peas Stuffing)

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Desserts

Chitoi Pithe

Chitoi Pithe | Chitoi Pitha | Doodh Chitoi

Dundee Cake

Mrs Browns Dundee Cake

Nobanno

Nobanno | Nabanno

Arisa Pitha

Arisa Pitha

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Dips Relish and Chutneys

Pujor Ranna

Pujor Ranna | Durga Pujor Bhuribhoj

Aubergine And Okra Raita

Aubergine And Okra Raita

Tomato Chutney

Tomato Chutney, Bengal style

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Featured Posts

Chitoi Pithe

Chitoi Pithe | Chitoi Pitha | Doodh Chitoi

Prawn Temperado

Rita Aunty’s Prawn Temperado, the Anglo Indian Way

Garur Dal

Garur Dal | Aat Aanajer Dal

Kumro Phooler Pur

Kumro Phooler Pur (Stuffed Pumpkin Flower Fritters)

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