Advertisements
  • Tuck In

    Omelette Jhol | Omelette in a Spicy Curry

    Temporary workspaces are so much fun! You move out of your personalised space and set up shop at a different location. A visit to the unknown rejuvenates the mood and makes your workspace dearer on return. I change my workspace often when back home. Pack up my little bag and head to a cafe, settle down with a new view from the corner table, order myself a cuppa and get down to work. Sometimes I even indulge myself with a gooey treat. Or a spicy one. Do I get work done? Most times, yes. But there are times when I don’t. And I’m still learning not to beat myself over…

  • Tuck In

    Savoury Mixed Lentil Crepes

    Yes. Breakfast is the most important meal of the day. So say my parents and half the world around me! But I sing a different tune. Coz for me, while breakfast is important, the mid-morning snack, lunch, evening bites, dinner and late-night craving are equally important. I don’t believe in playing favourites with meal times. No sir, not me. This forever kind of love affair that I have with meals has seen me tuck into a variety of meals, unhindered by the thoughts of side effects. Until recently, when I stepped into my 30s which automatically translates into constant reminders about eating right! It’s been a struggle to satisfy the…

  • Tuck In

    Shorshe Salmon | Salmon in Mustard Sauce

    Nearly a decade of living in the United Kingdom has made the elder sister a good cook and an almost expert in the art of ‘kitchen substitutes’. A cheerleader for the ‘quick and easy’ meal squad, Raka (the elder sister’s name that means ‘full moon’) confesses that she has learned by trial and error. “I would crave certain Bengali dishes that we’ve (her husband included) grown up eating but would not know how to make them in England. There were missing ingredients, be it the greens or fish or spices. It took me a while but over the years, with a little guidance from my mother and late mother-in-law, I…

  • Tuck In

    Sprouted Mung Beans Salad Bowl

    Confession: I dislike fruits, vegetables, greens, and the category. Give me some fresh fruit juice or stir fry and I will gobble up the goodness in seconds. Hand me the raw and they will remain untouched. Which means all the greens and veggies in my salads have to be hidden under the egg, the pasta or, perhaps the chicken? “It’s like trying to cheat a finicky five-year-old into eating her vegetables,” grumbles my mother who belongs to the ‘eat fresh, eat greens’ school of thoughts. The elder sister Raka has managed to strike the perfect balance in this scheme of things. But I continue to struggle in this battle of…

  • Tuck In

    Azeri KyuKyu | Herb-ed Omelette

    There is something magical in the way eggs, whisked thoroughly, seasoned with a pinch of salt and cooked in a pat of butter or oil, can produce something as deceptively simple like an omelette. And I speak of the basic omelette. Type in the word ‘omelette’ in the search engine of your choice and it will throw up variants enough to boggle the mind. Makes you marvel at the versatility of this dish. Why? Leave alone the fancy versions, look around. Every household and each individual standing at the stove, cooking an omelette, has their particular way of making it. I’ve been missing my regular egg intake for the last…

  • Tuck In

    Aloo Posto | Potatoes in Creamy Poppy Seed Paste

    “I’m about to board the flight/train. See you soon.”“Okay. By the way, what do you want for lunch/dinner?”“You know Maa! Moshuri daal, bhaat, ghee maakha aloo sheddo (red lentil soup, steamed rice, mashed potato seasoned with ghee and salt)” This conversation, or a version of it, is repeated each time I am on the way home after travelling for days/weeks/months. This ritual stems from the feeling of warmth and comfort that only potatoes can give. Nutritionists and dieticians have gone blue in the face urging me to stop eating this ‘fattening’ food. I’ve quit them rather than give up potatos. Sheer nonsense I tell you! Has there ever been anything…

  • Tuck In

    Aam Dal | Red Lentil & Raw Mango Soup

    A news alert two days ago declared that the western part of India will experience monsoon “in 2-3 days”. This means me, along with scores of others, have joined a thousand others sending prayers to the rain gods! But until the rains arrive, I am busy enjoying the last of the mango rush. Like almost every Gujarati household – we are part Gujarati by virtue of the years we’ve lived here – we love mangoes. Green raw and tangy or orange fleshy juicy… we like it all. Maa does her bit to keep up with the aam (mango) demand with aam ras (mango puree), aam papdi (mango leather), aam achaar (mango pickle), aam chutney (mango chutney), aam panna (mango…

  • Tuck In

    Chatpata (Tangy) Stir-fried Chicken

    I ‘celebrated’ a nine-year friendship anniversary with my first cousin a few days ago. Considering she’s been a part of my life as far as my memory stretches, this friend-anniversary reminder by Facebook was rather amusing. As someone who was smack in the middle of the Bhaumick sisters – three years younger to my elder sister and three and a half years older to me – she has been someone close to both of us. Ask our parents and they will entertain you for hours with tales of these three musketeers. I was the rebellious younger sister who had to pull out all the stops when the two older sisters…

  • Tuck In

    Payesh & Goodwill to Usher in the New Year

    It’s that time of the year! I’ve been waiting for Poila Boishakh, the first day of the Bengali calendar, for some time now. Celebrations aside, the best part of this day is the aroma of traditional food that wafts out of the kitchen. This year, Poila Boishakh is on Sunday, April 15. The food and rituals, I feel, are a testimony to the synergy that Bengalis have towards their traditions. Not just Bengalis. Peep into the homes in your neighbourhood (not literally!) and you will see the Assamese, Malayali, Sikh, Tamil households busy cleaning house, prepping to greet guests and cooking up a storm. A sign of the earnest desire…

  • Maangsho Jhol (Bengali Mutton Curry), from the corner table, #fromthecornertable
    Tuck In

    Maangsho Jhol | Bengali Mutton Curry

    Several people, when asked about a mutton curry, have described it as “a gravy of meat, potatoes and/or vegetables” depending on their location on the world map. For a Bengali, however, there is nothing ‘simple’ about the maangsho jhol (Bengali style mutton curry). This is a curry that is usually reserved for the Sunday lunch or made to add that extra oomph to a meal made to impress. A Bengali can regale you with tales of incidents and heated discussions that have taken place during the Sunday lunch of maangsho jhol and bhaat (rice). There is an emotional connect with this curry. Such is the robust personality of the maangsho jhol…