Rice Pudding with Date Palm Jaggery (Nolen Gur’er Payesh)

Post Views: 381   Nolen gur, or date palm jaggery is a delicacy in Bengali cuisine as it is available only in winter and gives the most heavenly flavour to desserts. So naturally, when winter comes, anyone making any Bengali desserts with this stuff available would be hard pressed to use anything else. Bongs, slang… Continue reading Rice Pudding with Date Palm Jaggery (Nolen Gur’er Payesh)

Prawn Curry With Mustard, Coconut and Mango (Shorshe Aam Chingri)

Post Views: 510 Shorshe, or mustard, is an integral ingredient in Bengali cuisine and the Bongs do a really good job of using it in many different ways. Here, I’ve used it in combination with coconut and mango to present what I think is a nicely balanced dish. The mustard provides a pungent punch, the… Continue reading Prawn Curry With Mustard, Coconut and Mango (Shorshe Aam Chingri)