Dried Bombay Duck or Lotka/Loitta Shutki
On January 18, 2015 by Meghalee DasShutki or dried fish gets very extreme reactions from people; you either can’t stand to be near it because of its strong smell or you love it with all your heart. I fall in the second category. Just like there are hundreds of ways of cooking fish, there are many recipes for dried fish too,
Chicken Biryani
On September 20, 2014 by Meghalee DasChicken Biryani is a popular rice dish, where long grained Basmati rice is cooked with a variety of aromatic spices and some kind of meat, usually chicken, mutton or lamb.
Chicken Rezala with Papaya
On May 21, 2014 by Meghalee DasChicken Rezala with Papaya is a Mughlai dish, where the meat is marinated with papaya paste and slow cooked in a rich gravy with cashew cream and spices. This guest post was written by Piyasha Mahanta.
Spicy Oregano Chicken
On May 13, 2014 by Meghalee DasSpicy Oregano Chicken is a simple and flavorful dish, perfect for those days when you want to eat something subtle yet different from the usual dishes. This guest post was written by Trisha Rudra.
Tel Maach or Spicy Fried Fish Curry
On July 24, 2013 by Meghalee DasTel Maach refers to any recipe where the fish is fried and then cooked in a mustard oil-based gravy, ‘tel’ meaning oil. It is a popular Bengali fish curry, where the gravy is full of spices, onions, ginger and garlic
Mughlai Paratha
On June 7, 2013 by Meghalee DasMughlai Paratha is a type of fried flatbread, which is crispy on the outside, and is stuffed with beaten eggs or minced meat. It is a popular appetizer, breakfast item or form of street food in India and other parts of the subcontinent.
Indian Style Fried Stuffed Trout
On June 4, 2013 by Meghalee DasThis dish has a great balance of flavors, as the whole rainbow trout is stuffed with onions, ginger and garlic cooked with Indian spices, and then fried in mustard oil till crispy.
Cream Chicken
On May 2, 2013 by Meghalee DasCream chicken is one of my favourite preparations and that’s why I added it as the first recipe post in my new website. What I love about it is that it doesn’t require a lot of ingredients or attention. The slow cooking results in juicy and tender chicken which is full of flavors.
Chicken 65
On March 26, 2013 by Meghalee DasChicken 65 is one of the most popular appetizers, originating in South India. It is very spicy, tangy, has a distinctive red colour and is full of flavours. It can be eaten as it is or with plain rice and flatbreads like naan or parathas. The origin of the name of Chicken 65 has some
Prawn Malai Curry
On September 14, 2012 by Meghalee DasThis is a rich and delicious dish made of prawns cooked in a creamy aromatic gravy. Unlike regular cream, coconut milk is used here which is infused with mild spices to make it fragrant. Also called ‘Chingri maacher malaikari’, this is a popular Bengali delicacy, usually made on special occasions. It is one of my