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Folk Food

Spice Box

 Barnali Dutta
December 06, 2013
SPICE DIFFERENCES An intelligent selection of spices for Indian cuisine can give exact flavor and taste in any regiona... by PRASADAM copyright
Edible Greens

Flower and Leafy Green Fritters

 Barnali Dutta
December 01, 2013
Bok Phul bora / Fritters Coarse-grained rice flour and chickpea flour (besan)  50g each for thick batter Turmeric and red c... by PRASADAM copyright
Fish-Maach

Fish Stew - Macher Jhol

 Barnali Dutta
November 27, 2013
Fish Stew - ROHIT or KATLA FISH FISH STEW - Kata Pona macher jhol (gravy) Ingredients Rui or Katla fish 500g, ... by PRASADAM copyright
Fry and Fritters

Fries and Fritters

 Barnali Dutta
November 20, 2013
Basic Bengali cooking culture has now truly subsided as a spiritual exercise or custom while celebrating special occasions wit... by PRASADAM copyright
Folk Food

Cuisine through the ages

 Barnali Dutta
November 20, 2013
DILL LEAF (Solpo shak সলপো শাক) By Barnali Dutta Published 11/20/2013 by PRASADAM copyright
Traditional Starter

Bataa and Bharta - Craving Dish

 Barnali Dutta
November 16, 2013
Mushur Dal Bharta Recipe By Barnali Dutta Published 11/16/2013 Signature dish of absolutely novice cook - wholesome, ... by PRASADAM copyright
Edible Greens

Edible Herbs and Greens

 Barnali Dutta
September 29, 2013
Shaak recipe শাক রান্না In general the cuisine of Bangladesh is fairly elaborate an... by PRASADAM copyright
Traditional Starter

Steamed/Roasted/Baked

 Barnali Dutta
July 19, 2013
A treaty treat Our Village Home (Gramer Bari) A bright shadow of a very sweet dream left the impressions only, "a vividly gree... by PRASADAM copyright
Folk Food

Morning Mists

 Barnali Dutta
July 15, 2013
Chirotar Jol (Soaked bitter stick water) Chirota/Chirayata Biological Name: Swertia Chirata, Gentiana Chirayita/Ophelia Ch... by PRASADAM copyright
Edible Greens

Bitter bites

 Barnali Dutta
July 10, 2013
Cooking authentic Bengali foods with less oil and spices is somewhat tricky.  One needs to know the right amount of heat or flame, the amoun... by PRASADAM copyright
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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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