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We try to bring you close to food that is cooked with love and has a story behind it. Food connects us all and this page is about food as a celebration

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Shorshe Maach ( Bengali fish curry in mustard sauce )

 Shorshe Maach or Fish Mustard Curry is an authentic dish from West Bengal. The main ingredient used here is mustard, which has to be thoroughly cooked to get rid of its pungent aroma. Traditionally made with mustard paste grinded by a "sheel noda" where stone is used to grind mustard by the use of friction. A beautiful dish with very less ingredients and simple flavours. You can also use other fishes like Hilsa, Catla, the results would be the same. Try this recipe at home and serve with a hot bowl of steaming rice. Ingredients 750 g Rohu fish salt to taste 1 tsp turmeric powder 1 tbsp raw mustard oil 1/2 cup black mustard seeds 1 dry red chili 3 green chilies 4 tbsp raw mustard oil 1 tsp kalunji (nigella seeds) 1/2 tsp turmeric powder 4 cups hot water 4 slit green chilies Method Marinate the fish pieces in salt, turmeric powder and mustard oil, let it rest for 15 minutes. Soak the mustard seeds, dry red chili in water for 5 minutes. Then add them to a blender, also add gree...
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Chicken Kofta Curry

  Chicken Kofta curry, in undoubtedly a favourite among every non vegetarian household. The tender kofta that sits in the delicious gravy enriches itself with its flavour. We often find this dish in the restaurant menu and we tend to avoid it making it at home. Follow the steps and you are just there, the proper restaurant style chicken kofta curry that can be adjusted as per your taste and liking. Goes well with a butter naan, a dish that is capable enough to bring families together for lunch or dinner.   Ingredients For the curry 3 onions 2 medium tomatoes 3 tbsp oil 1 inch cinnamon 4 green cardamom 5 cloves ½ mace Salt 1.5 tsp ginger garlic paste 1 tsp red chili powder 1 tsp turmeric powder ½ tsp cumin powder 1 tsp coriander powder ½   tsp sugar 3 tbsp yoghurt 3 cups hot water 1 tsp garam masala powder 3 tbsp fresh cream 1 tsp kewra water   For marination 500g chicken mince 1 onion 3 green chilies 2 slices of white b...
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Hyderabadi Paneer

  This recipe is rich in its taste, the paneer remains moist and soothing along with the spinach sauce. Well, in many recipes the spinach is blanched before it is cooked, its better to cook it alongside slowly so that the nutrients remain intact. Goes well with paratha or roti. Perfect for a hearty winter lunch. Ingredients 250 g cottage cheese 200 g spinach 2 Tomato 1-inch Ginger 7 cloves of Garlic 2 Onion 3 Green chilies ½ cup Coriander leaves 2 Bay leaf 2 cinnamon 6 cloves 5 green cardamom 1 black cardamom Vegetable oil 1.5 tsp + 2 tsp 1 tsp clarified butter ½ tsp Coriander powder ½ tsp Red chili powder ½ tsp Turmeric powder ½ tsp Cumin powder ½ tsp Garam masala powder 1/3 tsp kasoori methi Salt to taste 2 tbsp yoghurt 2 tbsp cream Method   Portion the cottage cheese into equal rectangular sizes.   Slice the onions evenly, cut the ginger into 4 parts, chilies into halves, tomatoes into 4 parts. Roughly chop the coriander leaves and the spinach. Heat oil on a medium f...
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