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Kalmegh Boti

December 21, 2013

Kalmegh boti (কালমেঘের বড়ি) Andrographis paniculata pill By Barnali Dutta Published: December 21, 2013 This plant i... article ..

Thankuni Pata Bata and Drink

December 20, 2013

Thankuni Pata Bata and Drink Thankuni Pata Bata - Mandukaparni/Brahmi Booti Paste Centella asiatica Bengali: ... article ..

Traditional Starter

Ucche Kumro - Bitter melon with pumpkin

December 20, 2013

Uchhe Kumro or Begun Bhaja (karela with pumpkin or brinjal fry) Contributed by Barnali Dutta and the Ind... article ..

Neem Flower Podi - Margosa Powder

December 19, 2013

Vepampoo Podi Saadham (another neem flower recipe) Another neem flower recipe Prep time: 00:05 | Cook ... article ..

Neem Flower Rasam - Margosa Drink

December 19, 2013

Neem flower - Veppampoo Rasam A medicinal clear soup, is a healthy dish prepared on the Tamil New Year's day in every household ther... article ..

Palta Pata Fry - Parwal Leaves

December 19, 2013

Palta pata Bhaja (putulika/parwal/patola leaves fry) As mentioned in Susruta Samhita Meals composed of the articles of... article ..

Fry and Fritters

Bengali Fritters - Tele Bhaja

December 18, 2013

Beguni Published: Barnali Dutta on 12/16/2013 Tele bhaja - a fried preparation rolled in batter. It is a bengali fast fo... article ..

Fry and Fritters

Bengali Fries - Bhaja Bhuji

December 16, 2013

Bhaja Bhuji By Barnali Dutta Published 12/16/2013 The Bengali’s obsession with bhog offer to the Goddess (Devi Durga, Laksh... article ..

Spice Box

December 06, 2013

SPICE DIFFERENCES An intelligent selection of spices for Indian cuisine can give exact flavor and taste in any regiona... article ..

Flower and Leafy Green Fritters

December 01, 2013

Bok Phul bora / Fritters Coarse-grained rice flour and chickpea flour (besan) 50g each for thick batter Turmeric and red c... article ..

Food Goal

Experience the Essence of Bengali Culture: Bengali cuisine is more than just food; it's a celebration of culture and tradition. Through our blog, we delve into the stories and traditions behind each dish, sharing the rich heritage that has shaped Bengali cuisine over centuries. From festive feasts to everyday meals, we bring you closer to the warmth and hospitality that characterizes Bengali culture.

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.

Nabanna bengali festival

Jober chhatu jawar sattu

Chitoi pitha earthen pot

Duck egg curry hasher dim ranna

Bengali sweet gujiya

Mutton rezala recipe

Bele machh bengali mustard fish recipe

Shapla waterlili fritters

Easy fish kabab recipe

Holi festival thandai recipe summer drink

Thankuni pata drink

Sojne paturi recipe moringa

Kuler achar jujuba pickle sweet and sour

Patishapta pitha recipe

Carrot sandesh bengali gajorer sandesh recipe

Sabu Makha Falahar.

Mango yogurt with Mango Khakra and Mango Relish

Sweet Poha Polao for Saraswati Puja.

Fruity and Nutty Yellow Lentil.

Bengali Taal Kheer recipe with Muri.

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