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Home / Posts Filed Under Fish-Maach
Fish-Maach

Ele Bele Maachh - UNConditional Love

prasadam
February 21, 2015
Bele Maachher Jhaal - Spicy Goby Fish Bele Maachher Jhaal - Spicy Goby Fish Bele fish [Glossogobius giuris] is a kind of fish... article
Fish-Maach

Hot and Sour Fish - Climbing Perch

Barnali Dutta
November 08, 2014
Tok Jhal Koi Machh recipe This is my grandmother's sour fish recipe. I like to follow the recipe as it is, but honestly, a ... article
Fish-Maach

Heavenly Hilsha with melted fish bones

Barnali Dutta
July 24, 2014
Sorshe ilish, the most recognized, very popular and classic dish of Bengali cuisine, a bright yellow mustardy fish preparation bes... article
Fish-Maach

Padma Pabda Fish Curry

Barnali Dutta
June 18, 2014
দই পাবদা Doi Pabda Fish Curry Pabda: nowadays even pabda fish has become another ceremonial dish and has lost its sta... article
Fish-Maach

Traditional steamed lemon bhetki recipe - rolled like roulade cooked as paupiette

Barnali Dutta
May 22, 2014
Steamed Gandharaj Lemon Bhetki Posted on May 22nd 2014 Barnali Dutta One of the not-to-be missed Bengali dishes is steamed... article
Fish-Maach

Fish Kabab and Rainbow Mocktail

Barnali Dutta
April 17, 2014
Fish Kabab recipe ... article
Fish-Maach

Raise heat tolerance - Switch to Panta

prasadam
April 12, 2014
Panta, the fermented rice is a basic food of poor people, but panta with dried fish shutki or ilish is a traditional platter and popular ce... article
Fish-Maach

Lebu Bhaat and Topshe Machh Bhaja

Barnali Dutta
February 28, 2014
  Lemon flavored rice with ghee and scrapped coconut served with Topshe fish fry It is to no wonder a poet like "... article
Fish-Maach

Fish Fish

Barnali Dutta
February 26, 2014
Fish Fish - "Whispering Whistle"   Lost connections with Bangladesh, but still connected to some extent th... article
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Food Goal

We started to collect all things in a digital way, whether we all can make our "Desi food" fast and easy. For that we started reading books of bygone days. From old literature we found hints of answers to why we should eat mostly what we eat grown within 100 miles of our home (locavore).


The basic food thought of Bengali people was health which is followed the concept of bitter to pungent, fresh produce to fermented foods all ways to describe modernism.

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