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How to make the best bhapa Ilish? Probashe (overseas) when it rains and floods like monsoons in Kolkata, complete with the smell of damp kadam phool (possibly imaginary) and numerous potholes that developed on the roads overnight, and you discover kola pata (banana leaves!!!) in your local grocery for the first time ever in the history of not-living-in-India, and you…
What is “chilli chicken”? The Indian Chili chicken or Chilli chicken is an Indo-Chinese dish––crispy batter fried nuggets of chicken cooked in soy sauce flavored with garlic and ginger and a whole lot of fresh Thai green chilies. It can be either dry chilli chicken to be had as an appetizer or hors d’oeuvres, or…
Shrimp mango ceviche recipe Level: easy Preparation time: 10 mins Serves: 5-6 Ingredients: 1/2 lb cooked shrimp 1 jalapeño, seeded and diced a few dashes of hot sauce 1/4 cup chopped green onions 2 medium tomatoes, diced 1 small cucumber, diced 1 small red onion, chopped 1 lime, juiced 1 mango, peeled…
I made this spinach and oatmeal pancake quite by accident several years ago, and to this day it remains my most favorite oatmeal pancake recipe. I do not like to eat sugary breakfasts because they make me feel bloated all day. Plus, spiking blood sugar early in the day makes me crave more sugar throughout…
I am going to keep this short, because I don’t believe anyone will be reading my story when they could be eating this fish. This fish, pomphret, is my most favorite fish in the whole world. It beats prawns, salmon, and hilsa for me. For those of you who are not familiar with pomphret, it is…
Texas has decided to flaunt Indian monsoon this summer. Apparently, dazzling orange and yellow cover laced with sun-scorched grass and barren branch embroidery are no longer fashionable; gossamer rain colored fabric with lush green undertone is. What’s best is that it comes with the right kind of accessories too–great lychees and very good mangoes. I…
Kolkata’s famous chicken chaap recipe Bengal, especially Kolkata, has a vibrant food scene marked by an assortment of complex food cultures and practices, a site where complex rhetorical struggles between the national and the colonial are played out. Here, cooking and eating transcend their functionality and become a site where the differences between cultures are…
“One lives and survives only if one has the ability to swallow and digest bitter and unpalatable things. We, you and I, and our people shall live because there are only a few among us who do not love raw onions”–The Wandering Falcon. I hadn’t given it much thought before, but this sentence made me…
I don’t know if you have noticed, but I have been away for sometime. End of semester, exams, travels, etc. kept me away for a while, forcefully. Meanwhile, Not A Curry turned one year! Exactly one year ago (actually 13 months) I published my first post–Calcutta Mutton biriyani. What started as a way to distract myself…
England and India are still engaged in a (tug-of-)war over a very important and interesting question. The internet is also divided on this issue. There are forums after forums devoted to its discussion, and to the analyses of the various possible answers. The question that has generated so much interest and disagreement among its commentators–even more so…