The word 'kebab' is derived from an Arabic word 'cabob' which means 'to burn or char'. Most of the famous kebabs like galouti, shami, and kakori originated in the royal kitchens.
Rice is a staple in any kitchen and with many different types. It lends itself to a limitless number of recipes. Each type of rice has its own taste, texture and unique properties that work well with different cooking applications. And you can use that variety to your advantage by cooking up simply mouth-watering dishes this Eid.
Kachchi biriyani literally means ‘raw biriyani,’ and is also known as ‘kachchi yeqni’ as the unique feature of this preparation is that the raw meat and rice are cooked collectively in steam.
Chilli peppers are the fruit of capsicum pepper plants, notable for their hot flavour. They are members of the nightshade family, related to bell peppers and tomatoes.
During the mango season, in summer, in our country, one can see at least two or three glass jars full of pickled raw mangoes maturing in the sun outside many homes. This typical mango pickle is most popular here.
5:00 or 6:00 PM in the evening and you crave something to munch! You can eat it as is or along with delicious dips and sauces. A snack is a portion of food often smaller than a regular meal, generally eaten between meals. You can even serve them as starters or finger foods during a party or festival or along with a meal.
While desserts are predominantly served at the end of a meal, those with a serious sweet-tooth well agree that anytime is dessert time! Eid-ul-Azha is just a few days away and there is no better way to celebrate the festive occasion than to prepare and serve traditional Bengali sweets.
Some recipes and techniques have stood the test of time and are still loved many generations later. The use of yoghurt in some of the recipes takes the marinade to the next level and tenderises the meat to make it a scrumptious dish. Do not forget to execute the following easy-to-follow steps to setup a grand dinner table.
Organ meats, sometimes referred to as 'offal' are the organs of animals that humans prepare and consume as food. Are you looking for new ways to incorporate organ meats into your diet?
Curling your fingers around a steaming hot cup of tea, slowly sipping the invigoratingly flavoured and aromatic beverage...
Fish is consumed as food by many species, just like us! It is a great and important source of protein and other nutrients.
Legend has it that the korma was created in the royal kitchen of Akbar in the mid-1500 century.
If you were to select one quintessential iftar dish, hands down chickpea will be it.
Ever heard of a food item that promises health and exhibits an exciting play of flavour and colour on our plates?
Spread out three layers of newspapers on the floor or your table. Apply generous amounts of oil onto your knife/sickle blade and onto your hands to prevent the sap from sticking to your knife, fingers and hands.
Along with dal, bhortas are possibly the quintessential Bengali food, a staple in our diet.
