Latest Recipe videos
Bengal summer in a bowl
Mourola machh'er tok or ambol with steps to cut mourola at home
Sweet and sour fish stew for summer
A special Eid-morning dessert
Stuffed paratha with roasted gram flour
A Tagore family recipe
Kolkata street snack of boiled potatoes
Okra in a mustard-poppy sauce
A Bengali vegetarian classic
Banana blossom paturi
Mughlai Chicken Korma
An easy korma for special occasions
Potol in fragrant rice
Bitter gourd and pumpkin stir-fry
Shojne Data'r Panchmishali
Drumsticks in a light vegetable medley
Potatoes in a nutty poppy seed gravy
Chicken lollipop—drums of heaven
Pan-fried chicken winglets
Badhakopi’r Bora Or Pakora
Three styles of cabbage fritters
Phulkopi’r Data Chorchori
A Bengali winter pithe
A chocolate cake for the ages
VIinho de alhos to vindaloo
Steamed Carrot & Ginger Pudding
An old fashioned pudding, with tea-custard sauce
Phuchka Papri, Alu And Jol At Home
Eaten all over India, this version is unique to Bengal
South Indian Filter Coffee
A strong coffee
Ilish Maachh Bhaja
Hilsa fish steamed in mustard sauce
Crunchy fried chicken in a hot-sour sauce
A creamy, delicate, small potol curry
Creamy, mildly sweet, set rice pudding
Kolkata Mutton Biryani
A distinctive biryani full of flavour but low on spiciness and heat.
Calcutta-style Beef Chaap
Ultimate Mughlai delicacy of thin slices of lean beef marinated in a nutty rich marinade and slow cooked in fat
Aam’er Tok or Ambol
A chilled sweet, savoury and sour watery chutney made from small green mangoes with an added kick of pungent mustard oil.
Kacha Moog Dal
A quick and delicate dal tempered with radhuni, a type of seed that is quite unique to Bengal.
Bhaat’er Kofta–Thakurbari’r Ranna
Elegant saffron laden rice koftas—a 100 year old snack from Tagore's niece, Pragyasundari Debi's cookbook.
Kachkola’r Kofta’r Dalna
Bengali special spicy green plantain fritters soaked in a warm gingery curry
Subtle but rich in flavour, chingri malaikari—giant tiger/freshwater prawns cooked in creamy coconut-milk curry—is a Bengali treat.
Mishti Polao | Basanti Polao
A bright yellow, sweet Bengali polao redolent with ghee and garnished with fried cashews and raisins.
Ridged-gourd stewed in a mild sauce with coconut, green chillies and nigella seeds.
Kachkola’r Khosha’r Chochchori
A fiery mishmash of green banana peels
Alu Bhorta / Aloo Chokha
The most most flamboyant sibling of the mashed potato family, aloo bhorta is the easiest and tastiest thing to make with potato.
Chingri Kumro’r Dalna
Kumro-chingri’r dalna is a warm, mellow, hearty Bengali-style prawn curry with some nutritious pumpkin thrown in for good measure.
Juicy pork slices with hot chillies in every bite, chilli pork can double as a side dish as well as a standalone snack.
Tomato Khejur Amsotto’r Chutney
Sweet and slightly tart, the tomato-khejur’er chutney popular at wedding feasts, is easy to make and cooks in under 15 minutes.
Nolen Gur’er Payesh
A good nolen gur’er payesh (Bengali rice pudding) is one with a rich, creamy, silky texture and just the right amount of sweetness.
Niramish Alu’r Dom
Bengali-style juicy curried new baby potatoes cooked in a savoury, tangy sauce and sprinkled with green peas.
Calcutta Christmas Fruitcake
The classic Calcutta fruitcake—a fixture in many homes around Christmas-time—is a rum-soaked, fruit-and-nut encrusted indulgence.
Deep-fried, puffy bread stuffed with a spiced green-peas-and-hing filling
Savoury-sweet preparation of curried split Bengal gram
Mutton Kosha | Kosha Mangsho
Slow-cooked, rich, bengali mutton curry
Spicy, curried snack made with yellow peas
Bengali Fried Rice
Rice and crunchy veggies with a bengali twist
Calcutta Egg Rolls
Calcutta’s most popular and iconic street food
This crispy, tangy, savoury 'chaat' is a popular Calcutta street food dished out by phuchkawalas and is super easy to make.
Ilish Machh’er Tel Jhol
A hearty Bengali Ilish (Hilsa) curry that takes just six ingredients and 30 minutes to cook.
A Tibetan steamed bread
Ema datshi, the national dish of Bhutan, is an easy-to-make, hearty soup with chilli peppers (‘ema’) and cheese (‘datshi’).
A dry roasted Bengali spice blend
A pan-fried flatbread stuffed with a filling of mashed potatoes
Ilish Machh’er Paturi
This recipe for hilsa in mustard sauce, steamed in banana-leaf parcels, involves only nine ingredients and is very easy to make.
The Bengali variant of ‘khichdi’ made with roasted moong dal and fragrant gobindobhog rice
A slow-cooked stew of meat, grains, and pulses.
Keema’r Doi Bora
The sub-continent’s favourite snack with a deliciously meaty twist
Pockets of kheer, sealed with a clove, deep fried, and coated with sugar syrup
Shahi Garam Masala
A spice mix fit for kings!
Hot and spicy, decadent and comforting
Coffee House Egg Sandwich
These light and airy egg sandwiches à la Calcutta Coffee House make the perfect snack to accompany an evening cup of tea or coffee.
Jhuri Alu Bhaja
A step-by-step recipe that walks you through the process of making the perfectly fine, crisp, golden potato fries every single time.
Bhaja Moong Dal Shobji diye
A gorgeous-looking traditional Bengali vegetarian dal with roasted yellow mung beans, simmered with cauliflowers, carrots and peas.
Patishapta (with Kheer Filling)
A thin, delicate crêpe filled with sweetened, reduced milk or kheer
Doodh Cha | Spiced Milk Tea
A sweet, milky, aromatic concoction steeped with orange pekoe tea
Begun Bhaja | Spicy Fried Eggplant or Brinjal
Begun or baingan bhaja is a Bengali vegetarian recipe of shallow-fried eggplant disks. Crunchy outside, soft inside. Cooks in 15 minutes!
How to Cook the Perfect Rice
A simple technique for that much-yearned-for jhurjhure bhaat
A spicy dry cabbage and peas stir-fry
Bengali Garam Masala
A fragrant blend of three simple spices
A traditional Bengali dish of Prawns or shrimps steamed in a sharp mustard and yoghurt sauce. Takes just 5 minutes to cook in microwave!
Alu Sheddho | Spicy Mashed Potato
The naughtier Indian cousin of the mashed potato-flavoured with ghee or mustard oil and green chllies-a tribute to Bengali love for aloo
Plain Mosur Dal
Video recipe for traditional Bengali masoor dal tempered with nigella seeds and coriander. Takes 30 minutes to cook and tastes hearty.
Dim’er Dalna | Bengali Egg Curry
The ultimate Bengali egg curry made with duck eggs-boiled, fried golden, then cooked in onion-garlic-ginger-tomato-garam masala sauce.
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