Badshahi Rui/Rohu The Rohu fish is a delicacy in the Gangetic plain and is very common in Bengali households. But you will be surprised to know that, beyond being food, Rohu fish apparently enjoyed a high status in the Mughal court . It is being reported that the fish symbolized the highest authority of kingship- The Mahi Maratib . It symbolized honor, bravery and strength which the Mughals conferred it upon their highest dignitaries.  Going back to the history of the fish made me think why not cook it in a Badshahi Andaz.  So here's presenting Badshahi Rui/Rohu cooked in a creamy gravy of cashewnuts and poppy seeds. Recipe Ingredients : 4-6 pieces of Rohu fish  3 tablespoons refined oil  2-3 green cardamom  1inch stick of cinnamon  2-3 cloves 2 bay leaves  5-10 raisins ( optional) Paste of 2 medium sized onions 2 teaspoon ginger garlic paste 1 teaspoon green chillies paste 2 tablespoons of cashew paste 2 tablespoons of poppy seeds paste 1 cup beaten yogurt/curd 1/4 cup

From Grandma's Recipe Box: Anarosher Chutney Bengalis are known for their sweet tooth and I am no different. In fact, everyone in my family loves sweets in different forms. One such form is chutneys, an integral part of any Bengali meal.  Today's recipe is a sweet chutney prepared with Pineapple which I used to savour while visiting my grandma's home as a child. While you all will think what is so special about this chutney, I have my childhood memories of soothing taste of the chutney prepared by her and now by my mother. Recipe Ingredients   1 medium sized pineapple  1teaspoon mustard seeds  2 teaspoon paste of poppy seeds 2 teaspoon grated coconut  1 cup sugar  A pinch of salt  1teaspoon mustard oil  1/2 teaspoon turmeric powder 2-3 dried red chillies 1/2 teaspoon panch phoron powder( It is a mix of mustard, cumin, fennel, Nigella and fenugreek seeds. Dry roast and grind it to a powder) How to cook Make a smooth puree of the pineapple. Now in a wok add the mu

Thakur Barir Doodh Katla (Fish in a milky gravy) A Bengalis love for fish is famous across the world. Gurudev( Rabindranath Tagore) was no different and his love for fish made the house chefs of Thakur Bari do experiments with the gravy in which the fish was cooked.  Doodh Katla is a fish curry cooked in a milky gravy filled with the flavors of garam masala. Recipe   Ingredients   4-6 pieces of fresh katla fish  500 ml reduced to ½ cup 1/2 cup whole milk 4 tbsp onion juice 2 tsp ginger juice 2 green cardamoms 2 cloves 2 bay leaves 1 one inch cinnamon stick 2 tbsp mustard oil 2 tsp ghee 1/4 tsp garam masala powder 1/2 tsp sugar salt to taste How to cook: Take half litre milk and reduce it to half cup. Marinate the pieces of fish with salt and keep them aside for 10 minutes. Now in a frying pan shallow fry the pieces of fish. Keep them aside. Now add bay leaves, cardamom, cloves and the cinnamon stick to the oil. Once they start giving out fragrance, add the onion and ginger

Railway Mutton Curry Railway Mutton Curry is a British Raj colonial-era dish, which used to be served on long distance trains. Cooked with potatoes, whole spices, tamarind and coconut milk, this recipe gives a soothing taste to your taste buds as well as satisfies your visual imagination. Ingredients ·        ½ kg Mutton ·        2 large Potatoes diced into big pieces ·        2 medium sized onions thinly chopped ·        1 tablespoon ginger garlic paste ·        ½ cup tamarind pulp ·        1 cup Coconut Milk  ·        Whole Spices –Bay leaves, cloves, green cardamom, black cardamom, fennel seeds, cumin seeds, and dry red chilies ·        1 teaspoon coriander powder, ·        1 teaspoon turmeric powder, ·        ½ teaspoon red chili powder, ·        1 teaspoon cumin powder, ·        1 teaspoon fennel powder ·        ½ teaspoon kashmiri mirch powder ·        Salt to taste How to cook Pressure cook half kg mutton with salt and turmeric powder for 3-4 whis

  Chaal Bandhakopir Ghonto   Gurudev Rabindranath Tagore was a foodie and liked experimenting with food. He would ask his home chefs to mix and match ingredients and develop new recipes. Even his family, as any other Bengali loved food and the recipes prepared in Thakur (Tagore as anglicized by Britishers) household are known as Thakur Barir Ranna .   Chaal Bandhakopir Ghonto(Cabbage with Fragrant Rice) is a simple vegetarian recipe from the list of Thakur Barir Ranna prepared using cabbage, green peas and govindobhog rice. Recipe  Ingredients ·        1 small cabbage finely chopped ·        1 cup gobindobhog rice ·        1 tomato finely chopped ·        ½  cup fresh green peas ·        1 tsp ginger paste ·        1 tbsp ginger finely chopped ·        3-4 green chilies slit ·        1 tbsp raisins ·        1 tsp turmeric powder ·        1 tsp cumin powder ·        ½  tsp red chili powder ·        a pinch of asafoetida or hing ·        1 tsp cumin se