September 25, 2024
Hot-sour-spicy duck slow-cooked with garlic, vinegar and spices
September 20, 2024
Spicy braised liver curry
September 6, 2024
Lahori-style rajma cooked with mutton, liver and kidney
August 30, 2024
A light, mildly sweet mutton stew—a Siddique family recipe
August 30, 2024
Long-grain rice, layered and cooked on dum—a Siddique family recipe
August 30, 2024
Refreshing and super-delicious, a perfect accompaniment to mutton, chicken, biryani, etc.—a Siddique family recipe
August 9, 2024
Crisp fritters made with tiny Ganges river sprat
August 2, 2024
Fish-head cooked in a braised onion-based sauce
June 28, 2024
Dry-cured fish cooked with summer vegetables
May 24, 2024
Pumpkin vine cooked with a medley of vegetables
April 12, 2024
Koi fish cooked with fresh orange juice and seasonal tangerines.
March 29, 2024
Taro stolons cooked with mustard and prawns
March 15, 2024
A spicy, fudgy mash made of pointed gourd (potol) peels.
February 23, 2024
Stir-fried spinach
November 20, 2023
A festive, rich, spiced cake with dried fruits and nuts
November 10, 2023
Mutton cooked without onion or garlic
October 26, 2023
A seasonal chutney with elephant apple and Indian olives, made during autumn
October 13, 2023
A special dal that uses vegetables that are in season for exactly one week
October 6, 2023
Subtly flavoured cottage cheese cooked in leaf parcels
September 29, 2023
A sweet, sour Bengali chutney made from two kinds of hog plum (biliti amra and deshi amra), spiced with bhaja masala
September 8, 2023
Chicken cooked in a thin, pearly white gravy such as the kind served in restaurants like Sabir, Aminia, Shiraz, Royal, Arsalan, etc.
August 11, 2023
A palmyra fruit pudding
August 11, 2023
made with taal (palmyra) pulp
July 28, 2023
July 14, 2023
A light potato curry
July 14, 2023
A light potato curry
June 16, 2023
Bottle gourd cooked with prawns
June 2, 2023
May 12, 2023
A charred green mango cooler
April 14, 2023
Brinjal cooked in a yoghurt sauce
April 7, 2023
March 17, 2023
A cottage-cheese and reduced milk pudding
March 4, 2023
Bengali mutton curry, cooked in a pressure cooker, with tender pieces of meat and potatoes, and a light, flavourful broth.
February 24, 2023
February 17, 2023
Red winter radish cooked in spices
January 20, 2023
A fried mood-dal 'pithe' with a coconut-jaggery stuffing
January 14, 2023
January 6, 2023
Fish fat, liver and intestine fritters
December 29, 2022
A tender, moist orange and poppyseed 'pound cake' with a sweet-sour orange drizzle
December 20, 2022
in a mushroom-pepper sauce
September 23, 2022
Chickpeas cooked with mutton
September 16, 2022
Light, fluffy, mildly-spiced chhana (cottage cheese) dumplings in curry.
September 9, 2022
August 19, 2022
Roasted moong dal with a medley of summer vegetables
July 29, 2022
Bengali crab curry with a twist
July 8, 2022
Spicy fish croquettes
July 1, 2022
Banana stem cooked in spices
June 17, 2022
two variations
June 10, 2022
June 3, 2022
Or, dahi vada
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.