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A blog about Indian food history, culture, politics, and traditional Indian recipes.

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Featured post

Bengali Fish batter Fry

Kolkata style fish butter fry recipe

Mango Pickle

Aam ka achaar

Lebu pata die bhetki macher paturi

Lebu pata die bhatki maacher paturi

Green egg curry

Recipe for best Indian green egg curry

Kolkata Dhaba Style Tadka

How to make KOlkata Dhaba style Tadka?

Mutton Dak Bungalow

How to make the best Bengali style mutton Dak bunglow recipe from scratch

Gahana Bori

how to make gahana bori

Chicken Tandoori

Best Indian tandoori chicken recipe

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About me

Dhrubaa Mukherjee--An academic by profession, a contributor to Huffington Post, a dancer by passion, a compulsive foodie, a former flight attendant, and a constant traveler, I am, what they call, a transnational gourmand (gourmet?). I am not only fascinated by the tastes, colors, textures and aromas of food, I am equally intrigued by the histories, traditions and cultural inter-junctions that drive/influence recipes.

notacurry

Film scholar/Recipe creator/baker
🏡 NYC.
Sustainable & conscious Cooking.🌎
Contributor to Huffington Post India.
💖DM for collab. #notacurry

We are back with our monthly dessert trip around t

We are back with our monthly dessert trip around the world. This time we are focused on Southern Europe, and our fast increasing blood glucose levels. I made a raspberry cream panna cotta, which, if you aren't familiar with it, is an incredibly smooth, melt in your mouth, jelly/pudding-like dessert from Italy. It is simultaneously creamy and light with none of the unpleasant aftertaste associated with jelly. If you are someone who doesn't like to spend a lot of time making desserts when entertaining and yet want to impress with skillfully crafted, professional-looking desserts, this is your best bet. Recipe:
Mix 2 1/2 tsp unflavored gelatin with 1 cup whole milk, and set aside for 5 minutes. Add 2 cups heavy whipping cream, 1/2 cup sugar,
a pinch salt, 1 tsp vanilla extract and heat over medium to low heat until it starts to steam. Remove from heat and set aside. In a separate bowl, whip 1/2 cup sour cream, and add the warm mixture. Mix well and pour into wine glasses or whatever fancy cups you have.
Follow #aroundtheworldwithdesserts to check out the fancy delectables created by my IG friends.
@myhungryrambles
@mycravesandraves
@_krithika
@thegoodfoodchef
@contempocooking
@thehappygourmand_
@nivtalks
@archanasvegfoodchronicles
@the_last_freefall
@homemade_with_sush
@rasoitales
@experiments.of.bengalikitchen
@desi_binge
@theeatingsuitcase
@plating.up.colour
@vegperiments
@moms_apronn
@my.simple.feast ⁣
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#nycfoodies #nycfoodblogger #eeeeeats #indianfoodbloggersnetworks #indianfoodblogger #dessertgram #dessert #desserttime #foodporn #dessertoftheday #dessertstagram #dessertphotography

I haven’t been cooking at all lately. I have bee

I haven’t been cooking at all lately. I have been super busy with another project, which takes up all my time (more on that later). Ma does most of the cooking, and frankly, that’s a bigger reason why I should post here more regularly. And I promise I am documenting everything and I will write the recipes when I have some room to breathe. But this morning the boys wanted me to make breakfast. They miss my cooking, apparently. So I pulled out my magic weapon, a good baguette, toasted it with some butter on, and topped it with some sun dried tomato pesto, scrambled eggs, fresh tomatoes, and parsley/cilantro. It is not the prettiest breakfast I have ever made, but man is it easy and nutritious! Give it a try! ⁣
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#kolkatafoodblogger #kolkatablogger #kolkatafood #foodphotography #foodblogger #indianfoodlovers #foodstagram #indianfood #foodie #breakfastfood #healthybreakfast #instafood #breakfast #breakfastgoals #breakfastporn #foodtalkindia

Did you know that organic eggplants are highly sus

Did you know that organic eggplants are highly sustainable with low water and carbon footprints? And as long as no pesticides are used, they cause no significant damage to air, water, land, soil, forests, etc. If you are trying to go vegan or eat and cook more consciously, this is a great vegetable to incorporate into your cooking. They are also delicious, inexpensive, and one of the most versatile vegetables to cook with. South Asian and Southeast Asian cuisines have thousands of easy eggplant recipes, and I love them all, but baingan ka bharta and eggplant fritters are my favorites. INGREDIENTS
1 large eggplant
1 bell pepper roasted and chopped
2 tbsp oil
1 tsp cumin seeds
4-6 cloves garlic chopped
1 cup chopped onions
1/2 tsp sugar
1 tbsp cumin powder
2 green chilies, chopped
1 tomato, chopped
salt to taste
1/4 cup coriander leaves/cilantro, chopped INSTRUCTIONS
Roast eggplant and bell pepper in the oven or over stovetop until charred and soft. Peel the skin off the eggplant, and mash with a fork.
Heat oil in a large pan.
Add cumin seeds and garlic.
Once they start to splutter, add chopped onions, sugar, and cumin powder and saute until slightly browned.
Add chilies and tomato and cook until the tomatoes are soft.
Now add roasted bell peppers and roasted eggplant, adjust salt and continue to cook for 6-7 more minutes.
Turn off heat, sprinkle cilantro and serve hot with roti, tortilla, parantha or rice.
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#kolkatafoodblogger #thekolkatabuzz #kolkatablogger #kolkata #kolkata_ig #sokolkata #igkolkata #kolkatabloggers #kolkatasutra #kolkatagram #instagood #kolkatafood #foodtalkindia #vegan #vegetarian #reducetarian #kolkatasutrafood
#bengalifoods #foodzpah #kolkatafoodlovers #things2doinkolkata

Car running me over, Don’t care. ⁣ .⁣ .⁣ .

Car running me over,
Don’t care. ⁣
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#indianblogger #dumbo #dumbobrooklynphotos #dumbobrooklyn😍 #manhattanbridge #nyc #nycstreets #nycity #instagramnyc #nycphotography #newyorkcity #nycliving

This chingri maach bata recipe is my mom’s grand

This chingri maach bata recipe is my mom’s grandma’s, who I have heard was the most amazing cook that ever lived. My mom tells me that boro dida would take so much care to make each and every dish that her presence in the kitchen had a very calming effect. She fried red chilies, ground black pepper, and blew air into the coal ovens as if she was frosting a cake. Most of the things my mom makes best, she learned from observing boro dida in the kitchen. She was like a recipe book on slow-motion video play. My mom and I tried to replicate her poise in the kitchen but failed, as you can tell from the recipe stories and highlights on Instagram. But the chingri maach bata tastes as good as boro dida’s, I imagine. Recipe link in bio! 😍🌶💕
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#thefeedfeed #food52 #healthyfood #huffposttaste #buzzfeast #tastingtable #eeeeeats #spicyshrimp #fishrecipes #indianrecipe #homecooking #homemade #bengalirecipe #foodtalkindia #bengalifish #things2doinkolkata #kolkatafoodlovers #foodzpah #kolkatasutrafood

It’s Memorial Day! While Americans pull out thei

It’s Memorial Day! While Americans pull out their grills after a long and dreadful winter in what can safely be called a post-pandemic summer, we are bringing out our fish. We are steaming, grilling, sautéing, and most importantly frying fish today. I will share a detailed video recipe of this Topse fry tomorrow. If you want it, don’t forget to save this post to come back to it later, and don’t forget to follow me. 😍
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#kolkatagram #kolkatabuzz #indianfood #foodblogger #kolkatafoodie #foodphotography #bengali #igcalcutta #foodstagram #instafood #thekolkatabuzz #calcuttadiaries #bengalifoods #kolkatasutrafood #foodiesofinstagram #calcuttacacophony #kolkatablogger #bengalicuisine #kolkatafood #homemadefood #kolkatadiaries #kolkatafoodbloggers #kolkatasutrafood #bengalifoods #foodzpah
#kolkatafoodlovers #things2doinkolkata ⁣

To me, New York seemed like a happy, spirited, mel

To me, New York seemed like a happy, spirited, melodious Kolkata today. As a child, on a day like today, I would play out in the rain, getting drenched, jumping in puddles of water, floating paper boats in the tiny streams of rainwater. I would smell the raindrops that collected on the unripe mango skins that my aunt put out in the sun to dry, but inevitably forgot to remove in time. I miss that rain. I miss the smell of moist air, laden with the woody-floral and sweet odor of kadam blossoms from an invisible tree behind my house that filled my room with a mystique atmosphere. I miss the sound of rain lashing against the tiled roof over our balcony. New York, of course, does not offer me too many chances to relive those nostalgic monsoon moments, but whenever I get a chance, I make the most of it. It felt so much like home today when mom brought this plate of “pujo bari khichuri”, beguni, and chatni to my study today. ❤️❤️❤️ ⁣
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#kolkatafoodblogger #thekolkatabuzz #kolkatablogger #kolkata #kolkata_ig #sokolkata #igkolkata #kolkatabloggers #kolkatasutra #kolkatagram #kolkata_diaries #kolkatastreets #instagood #thekolkatavibes #kolkatafood #storiesofkolkata #kolkatasutrafood
#bengalifoods #foodzpah #kolkatafoodlovers #things2doinkolkata

A few weeks ago I came across an article on The Gu

A few weeks ago I came across an article on The Guardian which talked about why Bangladeshis don't promote Bengali cuisine in Britain even though most of the Indian restaurants there are owned by Bangladeshis. Apparently, marketing experts advised these entrepreneurs not to focus on Bangladesh. They argued that "very few people can locate Bangladesh on the map, and almost all associations are negative". The marketing experts go on to explain that India is an easier sell. They say. "In Britain, we have long felt we know India...With their familiar favourites and decor, Indian restaurants have played up to the appetite for such stereotypes, even if their Anglicized fare bears little relation to India itself or its food". More than 8000 Bangladeshi owned restaurants in the UK worry that they might lose business by ditching "Indian" from their trading name. It is unfortunate that a country and culture as rich as Bangladesh should have to hide behind the "curry myth" and mask authenticity for business, but what is even more shocking is that no one knows/remembers that West Bengal is STILL a state in India. Calcutta, which is STILL a major metro in India, was the capital under the British Raj. When they talk about India, they think about northwest India. But India is not one state. It is rich and diverse. I think it is time to aggressively assert our unique cultural identities and showcase Bengali/Bangladeshi food and culture. Ditch your "curries" and show us your favorite regional food. This Bengali dish is CHANAR DALNA. Cottage cheese nuggets cooked in tomato gravy with potatoes.
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#notacurry #bengalifood #bengalicuisine #kolkatadelites #calcuttacacophony #wahhkolkata #thekolkatabuzz #foodtalkindia #homemade #indianfoodblog #vegetarian #theguardian #calcuttaconnexion

You can travel the world and drink all the fancy b

You can travel the world and drink all the fancy beverages, but there’s nothing more special than “bhaar e cha” (tea in earthen cup) in your hometown. ⁣
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#thekolkatavibes #calcuttacacophony #kolkatasutra #kolkata #kolkatastreets #kolkatadiaries #thekolkatabuzz #sokolkata #kolkatablogger #kolkata_calcutta_city #studiophotography #ig_calcutta #kolkatagram #indiapictures

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Featured posts

Chingri Maach bata

Restaurant-style chili Chicken Gravy

Chocolate Coconut Patishapta

Akhrot Murgh or Walnut Chicken

French Silk Pie

Fish curry

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