This is not your average breaded fish fillet. Believed to have first been introduced during the British Rule in India, derived from our love of fish and chips, in my opinion it far surpasses the conventional preparation. So here is my version of one of my family favourites, the Bengali Fish Fry!
When you think of rice as a main dish you may think it’s as far from a show stopper as it could get. I beg to differ. I apologies for blowing my own trumpet here, but this dish epitomises what I consider “Indian Soul Food” its rich yet delicate flavour combinations are like dance in your mouth.
This eggy, crispy, spicy wrap of loveliness is an ensemble of paratha flash fried in dalda with a fried egg until crispy. Slapped on the side and doused in masala spiced chicken, salt, pepper, chilli sauce, onions and lime juice; it gets all wrapped up in a grease proof paper and served steaming hot! And it is amazing! So here my homage to the humble Kathi Roll. You Beauty!
Tangra is an area of Kolkata that is historically inhabited by the Chinese migrants that came to live and work in the thriving Tanneries of times gone by. Now, Tangra is a bustling maze of Chinese restaurants serving the best of Indo-Chinese cuisine. Its literally AMAZING! One of my favourite restaurants is Golden Joy and the dish you must try is…Chilli Chicken best served with egg fried rice. Simply Delish! So here is my recreation of that dish for all to enjoy!
Ladies and Gentlemen, the weather is officially rubbish! It’s cold, wet and windy; a quintessentially British winter. So this recipe is sure to banish the winter blues with what can only be described as a hug in a mug!
I reckon that Payesh is the reason we love our good old rice pudding here in Blighty! Traditionally a Bengali dessert, it encompasses the delicate and fragrant flavours of cinnamon and cardamom together with rich cream, nuts and fruit which forms the basis of this thick, sweet and luxurious dish of loveliness. It is said…
mish-mash of warm tandoori masalas and smoky paprika with the subtle heat of chilli in a thick and decedent marinade. It’s so simple yet the depth of flavour will make your recipients think you slaved over a hot stove…or Tandoor in this case ;).
Yes you heard me! Malai Tikka Kebabs, a delectable delight of delicate spices and gentle heat smooshed together with cool creamy yoghurt and tangy cheese.
Imagine if you will the standard lamb roast, then catapult it into a cosmic Kaleidoscope of spice and flavour. A sumptuous leg of lamb with two marinades; a hot and fiery dry spice rub followed by a cool, sweet and creamy rub of exotic papaya, ginger, garlic and yoghurt. Good God! I just drooled on…
A rich, creamy, luxurious daal that will literally blow your mind! It’s great with lamb or simply as an indulgent vegetarian main in its own right. Either way it’s an absolute must and will have you dribbling at the jowls! 🙂 Cooking time around 60 minutes. Ingredients: 1 x can of cooked red kidney beans in…