Deliciously Tangy Masoor Dal (Red Lentils with Mango)

Post Views: 159 If you haven’t been made aware of my infatuation with mango, raw or cooked, this post should do do it for you. I love the fruit and will look for any excuse to use it in dishes. This is one dish that’s a winner in my eyes because it’s so simple and… Continue reading Deliciously Tangy Masoor Dal (Red Lentils with Mango)

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

Post Views: 780   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: 1,000 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)