Makes 40 x 1 ½ inch diamonds + extra There’s a reason why Baklava is a special occasion dish. Layers of wafer-thin phyllo striated with a rich nutty filling and then doused in perfumed syrup. Talk about luxury! While many countries lay claim to Baklava’s origins, there’s no debate that this luxurious dessert is the […]
Makes one double-crust 9 inch pie Like many, we haven’t been able to travel home in over a year. Home. Just the word brings comfort. To us, home is languid lunches and evening snacks and heavy dinners. If home had a flavour, it would be of browned mutton—or Kosha Mangsho—an incredibly rich and tender Bengali […]
Makes 6 servings. This Diwali, I played with fire and torched something sweet. My target? Sweet curd—or as it is better known, mishti doi. An intensely popular Bengali dessert, it is made by fermenting caramel-tinted, reduced milk. Traditional mishti doi does not contain cardamom, jaggery, or nuts—and is perfect, without the bells and whistles. In […]
Makes 4-6 servings. In Bengal, the humble rice pudding is synonymous with auspiciousness. From grand weddings and religious rituals to quieter personal milestones, a spoonful of payesh can transform any occasion into a celebration. Every Bengali has their own beloved family recipe. Comprising just a few choice ingredients, this one was passed down by my […]
Makes 3-4 servings. As a Bong living in Bombay, I frequently crave Bengali cuisine. Especially during the festival of Durga Puja. And there’s nothing more quintessential to Bengal than a mustard based curry. However you choose to receive her, this golden goddess carries a sharp trident, ferociously poised to strike you in the nose. The […]