Kolkata style Ghugni chat is a very famous vegetarian dish among Bengalis during Bijoya Dashmi and popular street food in Kolkata.
Recipes by Cuisine
Begun Bhaja is deep-fried Eggplant or Brinjal or Aubergine! Plumpy and moist inside and has an amber coloured crusty texture on the top.
Kalo Jeere Diye Aloor Torkari is a bright, warm yellow coloured Bengali style Potato gravy dish. Chunky potato pieces sauteed in nigella seed and green chilli flavoured oil, then simmered…
Serve this Bengali Style Prawn Pulao or Chingri Polao to make your feasting menu extra special! All the ingredients are easily available.
Ilish Macher Jhol Alu Begun Diye is a simple, classic Bengali fish recipe cooked with Hilsa fish, Potato, Eggplant, Kalo Jeere.
Juicy, chunky prawns seared in mustard oil, simmered in classic Bengali coconut and poppyseed gravy, a dish that you can make in 20 minutes.
Kolkata Style Vegetable Chop is not only a famous Bengali street food of Calcutta but during winter months it used to be a typical appetiser in Bengali wedding menu!
Kolkata style Chicken Biryani is much lighter on spices and serving potato with meat is the speciality of Kolkata Biryani. This is from Awadhi cuisine.
Every Bengali family has a favourite Murgir Jhol recipe or Bengali style Chicken curry! Its speciality is red colour and potato.
Paporer Jhal or Bengali Papad Curry – Fried or roasted Papor simmered into a spicy gravy! As papor soaks the gravy and becomes wilted, the consistency of the sauce becomes slightly thick. It is worthy of calling a delectable spicy frugal curry.
We all need a great quick fix vegetarian curry recipe for everyday cooking, right? And this Paporer Jhal is my answer to the situation when there is no egg, meat, fish or veggies in the refrigerator, not even paneer!