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Indian Cuisine

According to Wikipedia, “Indian cuisine consists of a wide variety of regional and traditional cuisines native to the Indian subcontinent. Given the range of diversity in soil type, climate, culture, ethnic groups, and occupations, these cuisines vary substantially from each other and use locally available spices, herbs, vegetables, and fruits. Indian food is also heavily influenced by religion, in particular Hinduism, cultural choices and traditions. The cuisine is also influenced by centuries of Islamic rule, particularly the Mughal rule.”

POTOL CHHANAR MALAIKARI

Brand new Niramish Potol Chhanar Malakari Recipe.
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ACHARI FISH | Bethki Macher Recipe

Bhetki/ Sea Bass fish is cooked such a way to taste sweet & sour.
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THANKUNI PATAR BORA

Centella leaf or thankuni pata is fried in oil with besan & other ingredients.
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PINEAPPLE HILSHA

Ilish fish is cooked with pineapple pulps.
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SHAHI GARAM MASALA

Shahi garam masala is a unique garam masala, which can be used for veg or non-veg recipe.
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ARBI MASALA

This recipe is uniquely made in dry form so ideal to eat during travelling.
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ANAROSHER CHUTNEY | PINEAPPLE CHUTNEY

This pineapple chutney recipe is made without any oil so it's healthy.
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MISTI DOI | AAM DOI

Two in One Bengali Doi: Misti & Adam Doi
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DOI PABDA

Bengali-style fish curry made with Panda Fish (Indian Catfish).
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TAMARIND CHICKEN

Chicken is cooked with tamarind & other important ingredients.
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POTOL CHINGRI

Potol (pointed gourd} îs cooked with Chingri Mach (prawn)
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DAAB CHICKEN

Chicken is cooked inside the young coconut or daab.
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JHINGER MALAIKARI

It is a Brand New Recipe made with Jingha/Jinghe (ridge gourd).
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ACHARI BHINDI

Achari Bhindi is a savory cuisine, cooked with specially roasted spices.
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NIRAMISH ECHORER KALIA

It is a niramish & traditional Bengali raw jackfruit recipe.
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