• Tuck-In

    Korola aloo chorchori | Bengali-style bitter gourd & potato

    We are a family of bitter gourd lovers. Give us bitter gourd in any form and we will love it, especially if it has retained that light bitter taste – boiled, mashed and seasoned with mustard oil and salt; crispy fried; stuffed with spices; stir-fried – we heart this green. So much so that each time I am about to travel to Bristol to visit the elder sister and brother-in-law, the parents get nearly a kilogram or two of bitter gourd and then spend hours cooking it to crispy perfection. This dish is then securely packed in airtight containers which are opened only in the Bristol kitchen. I surmise that…

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    An emotional Iced Apple Chai

    A fellow blogger and adorable friend recently shared a beautiful post on her Instagram feed. The sentiments she expressed in the post echoed my thoughts, many of you might also agree with me… Posts like this one by Kamini Patel of the Kitchen Therapy, the various positive videos and memes on social media platforms are like energy shots on dreary days. There are also some wicked friends who’ve kept spirits high with their unswerving dedication to sharing food photographs – for instance… Hriday Bhatia of The Chef From India who diligently sends me lush food photographs before they make it to his Instagram feed! Proof below…And the girlfriends who send…

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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…