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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.”

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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MUTTON REZALA

It is a Mughlai recipe, which is good in taste and has a nice aroma.
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CHICKEN IN LEMON BUTTER SAUCE

Chicken is cooked in butter and lemon juice, zest, and slices.
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KOI MACH'ER BHUNA

Koi maach is cooked with spices, which gives a nice aroma& taste.
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CHICKEN TANGDI KEBAB

Grilled chicken drumstick made on gas top like restaurant
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DIMER KOSHA | EGG CURRY

Eggs are cooked in a thick gravy, which looks spicy, but actually not.
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NIRAMISH CHANAR KOFTAR MALAICURRY

Chanar Koftar Malaicurry is a niramish (pure-veg) traditional Bengali recipe.
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GONDHARAJ BHETKI

Sea bass fish is cooked with Gondhoraj Lebu (lemon).
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HARIYALI DUM ALOO

Baby potatoes are cooked with special green paste.
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