Anandomela: men and women; old and young; slave over hot stoves and display their culinary skills.
Paromita's mangshor cutlet
- crisp on the outside and a juicy meaty tenderness within.
- crisp on the outside and a juicy meaty tenderness within.Perfection: Dilip Kaku's Sandesh served on banana leaf platters.
Mukherjee Dida's Radhaballabi stack
... paper thin and transparent delicately flavoured with asafoetida and stuffed with dal
... paper thin and transparent delicately flavoured with asafoetida and stuffed with dalAloo dum - potatoes with cumin and coriander seeds simmered on a slow fire.
And her famous Gokul Pithe
... she smiles but will not give out the recipe.
... she smiles but will not give out the recipe.Chingri and rice
Gopa's fish cutlets: a spicy carp filling and an outer coat of golden mashed potatoes.
Nandini di in action ... sandesh, maacher chop, mangshor cutlet... the porotha and kosha mangsho remains just out of the camera range.
Proma's spicy baby potatoes with squeeze of lemon, a sprinkling of coriander and crisp sev ...
1 comment:
Next year I want to see your stall there, with your famous cakes! And why have you not updated your blog for a long time? Now come up with Kali-Pujo, Bhai Phonta.
Looking forward
Sumitra
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