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View all »Shutkir Pachmishali
Dry-cured fish cooked with summer vegetables
- 90 mins
- 238kcal
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Kumro Dogar Pachmishali
Pumpkin vine cooked with a medley of vegetables
- 90 mins
- 223kcal
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Koi Komola
Koi fish cooked with fresh orange juice and seasonal tangerines.
- 1 hour
- 214kcal
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Kochur Loti Chingri diye
Taro stolons cooked with mustard and prawns
- 90 mins
- 170kcal
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With Bong Eats adda we are trying to create a quiet corner on the internet for people who love nothing more than cooking and feeding people. The focus is naturally on Bengali and South Asian food, but as anyone who has spent time with food and its history knows, everything in food is interconnected. Nowhere is this more true than in Bengal, the melting point of so many cultures of the world—home to the first "global cuisine", as food historian Pritha Sen puts it. If that sounds like just the place you have been looking for, come help us build this space together. We are just getting started.
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View all »🧣 Winter 🫛
Bakes & Roasts
Winter is here. It is time to get baking. Here are some ideas, both savoury and sweet.
Read More »Autumn in Bengal
View all »In Season ❤︎
Jolpai diye Chaltar Chutney
A seasonal chutney with elephant apple and Indian olives, made during autumn
- 40 mins
- 69kcal
Garur Dal
A special dal that uses vegetables that are in season for exactly one week
- 2 hours
- 162kcal
Amra'r Chutney
A sweet, sour Bengali chutney made from two kinds of hog plum (biliti amra and deshi amra), spiced with bhaja masala
- 30 minutes
- 73kcal
Taal'er Kheer
A palmyra fruit pudding
- 30 minutes
- 254kcal