• spicy toor dal recipe, split pigeon peas recipe, from-the-corner-table, copyright-image, blog-post
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    Spicy Toor Dal

    My computer is like a labyrinth, an intricate and complex set of things where I keep losing documents. Only to recover them after weeks or in some cases, months. This recipe and photographs are an example! It was part of a ‘dal series’ I’d planned to post on the blog and it had been kept ready sometime in April – I found it a few days ago. That’s like a lost-and-found case of three months. There are a few more missing recipes and I’m hoping I’ll recover them in a similar manner and share them with you. Today’s Spicy Toor Dal recipe is inspired by a Haryanvi dal recipe I’d…

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    Methi omelette | Fenugreek leaves omelette

    On a lighter note, have you noticed the process of essential shopping is like undertaking a short trip? Think about it. The essential shopping excursion is planned over some – if not several – days. A shopping list is made, often remade. Because the idea is to get all that you need at one go, a route is mapped. And then the shopping list is readjusted to ensure minimal movement and contact. On D-day, bags are counted and laid out. Clothing accessories are checked then the mask, the gloves and sunglasses are put on, almost like an armour. Bags are checked for that extra set of wipes and bottle of…

  • Cottage Cheese & Green Peas in Yogurt Sauce, Dahi Matar Paneer, From The Corner Table, vegetarian, indian
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    Dahi Matar Paneer | Cottage Cheese & Green Peas in Yoghurt Sauce

    I had always found it odd that some of the best cooks around me wouldn’t eat some of the foods they made. For instance, an aunt of mine makes some amazing Thai non-vegetarian food but she never tastes any of it. Why? Because she gave up non-vegetarian food decades ago for health reasons. Then there is a friend’s mother who cooks the best biryani I’ve eaten; she makes all of it without even tasting the biryani to adjust seasoning. She doesn’t eat rice and non-vegetarian food. So there! I’d always wondered at the strangeness of the situation and how these women managed to cook without wanting to eat the food…

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    Neem Narkel Bhaja | Crispy Neem with Coconut

    If the post title has not made you shudder and click away, then consider yourself smothered in a hug from me! I understand that sometimes it takes courage to even read about certain food items, let alone trying them or eating them. Mention squid or muskmelon and I want to run away. And there are several who follow suit when it comes to the idea of eating bitter neem leaves. But ‘bitter’ has been part of our daily meals since forever now. As is the case with meals from all regions of India, the Bengali meal too is balanced to satiate the six basic tastes. This, in turn, covers a variety of…

  • fromthecornertable, from the corner table, lal shaak, red spinach, chinese spinach
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    Lal Shaak | Stir-fried Red Spinach

    As a child, I used to be fascinated with the concept of a red coloured vegetable and immediately made it my favourite. What tickled me pink was the rice turning pink when mixed with red spinach. Seems it was officially my favourite food and the only time I liked the colour pink! Yes, I never appreciated the various hues of pink until I grew older and wiser and discovered hot pink. But that’s a story for another day. Going back to the red spinach or lal shaak as it is known in West Bengal, this lesser-known cousin of Popeye’s favourite food is filled with all things healthy. It should be…

  • fromthecornertable, from the corner table, recipe, raw mango chutney, kaacha aamer chaatni, chutney, chaatni
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    Kaacha Aamer Chaatni | Raw Mango Chutney

    One of the best things about summer in India is the abundance of mangoes! Walking into a fruit store these days makes me feel like a kid in the candy store – so many varieties of mangoes to choose from! My father tends to go overboard while mango shopping but thanks to my mother, we don’t end up covering every surface at home with the ‘king of fruits’. The mango crop in Gujarat has been a little unsatisfactory this year, says my father and the newspapers. But that doesn’t seem to have stopped the average Gujarati – and by that, I mean any person living in this Indian state –…

  • fromthecornertable, from the corner table, bengalifood, bengalirecipes, indianfood, fish head, fish recipe, non vegetarian
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    Muri Ghonto | Fish Head & Rice Mishmash

    One of the best parts of cooking is trying to find a way where there is zero or minimal waste of produce. It’s heartening to watch even cookery shows placing emphasis on the concept of zero-waste in an attempt to turn it back into norm rather than a trend. And I am well aware that I used the term ‘turn it back into a norm’. Over the years, I’ve seen my mother practice the same thought process that she has learned from her mother. For instance, the skin of the bottle gourd does not land in the washbasin. It is washed well and fried till slightly crisp, making it a perfect…

  • fromthecornertable, tuck-in, bengalifood, bengalirecipe, bengali sweet, dessert, indiansweet, boonde, dai, doi, yoghurt, yogurt, curd
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    Doi Boonde | Golden Sweet Balls with Yoghurt

    Those of you familiar with the food recipe I’m sharing today are probably having a good laugh at the translation of the name. And you should! I’ve been chuckling since I translated ‘Doi Boonde’ or ‘Dahi Boondi’ into ‘Golden Sweet Balls with Yoghurt’. I’m honestly at a loss for words here. The emotional connect with the delicious, crispy and sweet boonde are lost when I call them ‘golden sweet balls’ but what is the option? Where are the words that describe the rush of memories at the mention of making boonde at home? How does one translate the delight that used to fill this little girl’s eyes when they spotted the heap of boonde at the…

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    Tomato Khejur Chaatni | Tomato & Dates Chutney

    There is an unwritten rule in the Bhaumick household – if the meal is non-vegetarian, then tomato chaatni (chutney) is a must. And it’s a must when the meal is vegetarian too. It’s a staple at most parties that involve food and an essential part of meals on special days. Few are the times when the refrigerator does not have a container of this delicious sweet and spicy chaatni. The rare times it is missing, it’s probably because… It’s beyond cold and one of us is suffering from a cold or aching joints Summers – because that is time for the raw mango chutney Tomatoes are as expensive as gold nuggets In the course…

  • fromthecornertable, from the corner table, traveltuckintalk, tuck-in, bengalifood, bengalirecipe, chicken, coconut gravy, narkel malai murg
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    Narkel Malai Murg | Chicken in Coconut Milk

    Think chicken with coconut milk and you’ll think the recipe I’m sharing today is inspired by cuisine in Kerala. I wouldn’t be surprised if someone told me that the original recipe travelled from the lush green landscape of Kerala to the homes tucked in the bylanes of Kolkata, cooked for the first time by an enterprising traveller who had returned home laden with experience and recipes. The first I read about this Bengali style of cooking chicken in coconut milk was within the pages of a Bengali book printed ages ago. It took me a while to decipher the Bengali script – I am not yet fluent in reading the…