Its less than a week to Sankranti and my kitchen is in a manic frenzy cooking a decadent spread of pithe, puli and payesh. I am on a perpetual exalted high – the heady aroma of slow roasting rice and that intoxicating sweet perfume of patali gur and liquid nolen gur have resulted in my olfactory senses being on a perennial overdrive.
My Chirer Doodhpuli have been a rage, those jaggery-drunk fennel-perfumed plump Roshboras disappeared before I could even blink, the delectable Bibikhana Pitha redolent of winter and fresh harvest and the Dal Pitha wicked with its spicy dal filling.
And it’s not over yet. The madness in my kitchen today is around Luchir Payesh, one of my earliest memories of Sankranti and yet another from Grandma’s repertoire of Sankranti delights.
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.
A delicacy from Natore, Grandma would flaunt, a radiant smile illuminating her now-wrinkled face, yes, my Princess, your favorite Bonolata Sens Natore.
Luchir Payesh all the way from Natore. Enjoy !!!