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Fry and Fritters

Coriander leave fritters

January 28, 2014

Dhone patar bora - Coriander leaves fry Freshly cut coriander leaves are one of the most popular and widely used garnish in Indian ... article ..

Notey shak from Pak-rajeswar

January 28, 2014

Amaranth (notey saag নটে শাক) A recipe from "Pak-rajeswar" By Barnali Dutta Published 11/20/2013 Notey Shaak (Amara... article ..

Koi Hinche Jugolbondi

January 28, 2014

Helencha হেলঞ্চ শাক Hincha Shak - Water Cress - Marsh Herb Habitat: Hills of Bihar, West Bengal and Assam. Scientific name: Enhydra fl... article ..

Roasted prawn

January 27, 2014

prawn roast Prawn Roast - "A Traditional Barbecue Recipe" My mother is an exceptionally good cook. She has an amazing ... article ..

Sour-Tok-Pickle

Fermented fish pickle

January 22, 2014

Puthi Shidol Shutki Traditional Bangladeshi fish pickle To make Puthi Shidol collect good quality Puthi fish not scaled or ... article ..

Chargrilled eggplant

January 22, 2014

Begun Pora One can silently feel the emerging difference of taste and smell between classic Bengali dishes and modern art of Bengali cuisi... article ..

Pithe Puli Parbon

January 17, 2014

Patishapta pitha পাটিসাপটা By Barnali Dutta Published: January 17, 2014 In Bengal for the poush month w... article ..

Traditional Starter

Geri gugli

January 10, 2014

Traditional clam and snail recipe - Bengali dish By Barnali Dutta Published: January 10, 2014 Have you ever tasted... article ..

Nalta Paat Pata Bhaja - Jute Leaves

January 08, 2014

Edible green Corchorus capsularis L. and C. olitorius L. | How to cook jute leaves nalte paat pata ... article ..

Sojne Phul Fry and Paturi - Drumstick Flower

January 08, 2014

Sojne phul bhaja (Drumstick flower fry) Bengali: Sojne Scientific name: Sweta Maricha Sanskrit: Shobhanjana, Sigru Saubhanjana (Carak... 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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