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This perennial winter crop of Bengal is known as kesaru or miskri kand in Bihar. It is commonly called “Shankalu” or “Sankesh alu” in West...
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Bengali Badam Bata - Peanut Bharta Recipe Badam Bata – a traditional Bengali peanut bharta side dish. By Barnali Dutta Pub...
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Wood Apple Relish (Kawth Bael Makha) – Traditional Bengali Pickle Kawth Bael Makha – traditional Bengali wood apple relish. ...
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Aloor Dum Bhog Recipe for Shasthi By Barnali Dutta | Published on Septemb...
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Taal Fuluri – Palm and Banana Fritters, a Traditional Bengali Dish Traditional Bengali Taal Fuluri made during Jan...
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Idle Talkers' Favorite Gooseberry Digestive Pills Indians loves tasty meal and mukhshuddhi to continue relishing the taste of food,...
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Malpua and Papad Fry for Rathyatra Celebration This traditional Bengali malpua recipe is prepared during Rathyatra and served with ...
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Kulottokolai – Overnight Soaked Horse Gram Seeds Water I must say my parents were very much Bangal in their food habits and cooking sty...
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Triphala (containing three seeds amloki, bahera and haritaki) Triphala stands for three fruits. Phyllanthus emblica - Sansk...
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Kalmegh boti (āĻাāĻ˛āĻŽেāĻেāĻ° āĻŦāĻĄ়ি) Andrographis paniculata pill By Barnali Dutta Published: December 21, 2013 This plant i...
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Neem flower - Veppampoo Rasam A medicinal clear soup, is a healthy dish prepared on the Tamil New Year's day in every household ther...
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SPICE DIFFERENCES An intelligent selection of spices for Indian cuisine can give exact flavor and taste in any regiona...
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DILL LEAF (Solpo shak āĻ¸āĻ˛āĻĒো āĻļাāĻ) By Barnali Dutta Published 11/20/2013
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Chirotar Jol (Soaked bitter stick water) Chirota/Chirayata Biological Name: Swertia Chirata, Gentiana Chirayita/Ophelia Ch...
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