A Day at Bhoomi- An Ashram, Or A Paradise!

When the rain-soaked afternoon entices you to drive deep into a greener path, you feel lost! When the dusk is engulfed by raindrops playing on the sodden beds, you feel enchanted! And when the sound of a conch coming out of a wet terracotta temple welcomes you to be a part of a quiet evening, you become numb with religious thoughts!

This monsoon, on a weekend morning, forget everything in this mundane world, just drive in to a loveliest eco-tourism, the Vedic Village Spa Resort, nestled just 40 minutes away from heart of the city. I bet, my words of experience will come alive and will be reverberating in your ears.

People call it a ‘Wellness Resort.’ I call it an ‘Ashram’ with all modern facilities you can imagine. It gives you pure oxygen, it gives you much needed mental peace, and it gives you long-buried creative thoughts to evoke. What else do you need to rejuvenate? A city-dweller like me looking to escape the modern jungle that Kolkata is and to connect with nature in style, waits for years together to find such a getaway.

In keeping with the simplistic style of the resort, the restaurant ‘Bhoomi’ has been built as a two-storied mud house with a thatched roof. Kudos to the management for structuring the surroundings to resemble a village! The courtyard is the soul of this place completed with indigenous artwork carved in the walls and draws its inspiration from none other than the culturally-rich Shantiniketan, the home to Nobel laureate Rabindranath Tagore.

While at Vedic Village, I stumbled upon their restaurant Bhoomi, an ethnic eatery specializing in Bengali cuisine. Being an ardent foodie that I am, Bhoomi definitely occupied the top spot on my to-do list. Before I get on with the delectable delicacies at Bhoomi, I must take a moment to mention the awe-inspiring structure of this restaurant.

Now let’s get down to what you’ve been waiting for. The food, and the menu. Bhoomi is a haven of Bengali cuisine lovers. The place boasts of dishes from both sides of the river Padma (that is Bengali and Bangladeshi delicacies. A unique feature of Bhoomi that won me over was how the atmosphere blended perfectly with our food transporting us to a rural setting as if we belong to simpler times, giving us an opportunity to not just consume but connect with our roots. The delectable maach (fish), the irresistible kosha mangsho (mutton), and the comforting basanti pulao (a signature sweet rice preparation) are only a handful among a number of dishes that Bhoomi provides to its customers. Bhoomi also consciously takes care of its vegetarian guests offering a plethora of vegetarian dishes like chorchori and aloo r dom (potato curry) to choose from. Along with an Ala Carte menu, Bhoomi also offers vegetarian and non-vegetarian thalis.

I was served on earthen wares adding authenticity to the whole process. Starting off with the refreshing aampora sorbot (mango drink) will be a delight in the humid and gloomy afternoon. I followed it up with their Moghlai Porota (egg and meat stuffed Indian bread), Mangsho Chop (meat chop), Sukto (mixed vegetables), and finished off this wondrous meal with the delectable Rajbhog (Big Rasogolla), and Gurer Ice Cream (jaggery ice cream). I would also recommend you to try out their Dhokar Dalna, and Chittagong Murgi. Bhoomi also offers Daab Chingri and Illish Bhapa making it the ideal place to visit for a meal after a Bangal-Ghoti I-League clash. If the wide arena of food is not enough to impress you let me tell you of their unique Sushi but with a Bengali-twist! Using ingredients like illish, kasundi, and kalosorshe, their Bong-inspired sushi is a novelty.

Bhoomi is operational on all days except Thursday. Lunch is served from 12 noon to 4 PM while dinner commences from 7 PM onwards. A meal of 2 at Bhoomi comes at a very reasonable cost of Rs. 1500 (approx.). Bhoomi has taken Bengali gastronomy to a notch further with its Hilsa Chronicles where guests can pair delectable Hilsa dishes with wine! The place is a must visit for all who love food. To reserve a spot, contact: 8336955999 & 9830820447. I hope you enjoy your dining experience at this dining delight just as I did!

Pics Courtesy: Vedic Village Spa & Resort

Not Just Heart, Mio Amore Wins the Lives of Bengal

Mio Amore! My love! This darling of the confectioneries with around 280 outlets in Bengal has long been our preferred destination for cakes and pastries. Starting from the big white forest cake you want to celebrate your best friend’s birthday, to the truffle pastry you buy for your loved ones, Mio Amore always comes through for its people with its delectable desserts. It also crosses the realm of sweetness and brings us its appetizing snacks, in the form of the revered Chunky Chicken burger, which gives KFC’s Zinger and Burger King’s Whopper a run for its money.

But, this time, the iconic bakery is not only limited to satisfying our taste buds but also extends much needed support during times of dire crisis. When the second wave of the pandemic struck Kolkata and Bengal, there was a severe shortage of amenities, hospital beds, and in particular, oxygen concentrators. The impact was stronger in the districts of Bengal barring Kolkata. Mio Amore stands tall to show empathy to the people of Bengal very much the same way they’ve fed them all these years with their carefully crafted bakery products. 

Inspired by the works of Chief Minister Mamata Banerjee and independent organisations throughout Bengal, Anirban Ghosh, the CEO and Sikharesh Saha, the COO of Mio Amore decided to make a meaningful contributions for the welfare of the people in Bengal. They distributed over 300 Oxygen Concentrators to the North and South 24 Parganas, Birbhum, Howrah, and Nadia. Last Friday, at a city hotel, in presence of the State Minister, Mr. Indranil Sen, Mio Amore once again distributed five more Oxygen Concentrators to the respective municipalities of Chandernagore and Bhadreshwar keeping in tandem their honest motive to make a meaningful change in the lives of the commoners in the districts. This total initiative has costed them Rs. 2 crores which has been channelised through two NGOs. Not only that. Mio Amore has achieved a remarkable feat of getting 4000 of their employees fully vaccinated maintaining the state government’s covid protocol before they become fully operational post second wave of pandemic.

The State Health and Welfare Department’s stand has been crucial in showing their proactiveness during these trying times specially the way they ensured Mio Amore’s offers in helping the suffering humanity. Necessary clearances and prompt approvals were accorded, which has subsequently resulted in helping them in realising their efforts in this unparallel fight against Covid.

Singleton or Bowmore? The Battle of Single Malts

Does the single malt have any connection with a storm which surpasses the green meadows miles after miles and thousands of fireflies welcoming the advent of a catastrophic rain?  If not, how could that weekend evening, next to the Good Friday last month in Bolpur script such a brilliant screenplay for all of us?

My previous experiences on single malt make me understand that it is a prestigious label in the world of whiskey. Not every fine whiskey is single malt though. However, every single malt whiskey is sophisticated, refined, and the pinnacle example of what good whiskey should be like. In recent years, blends have seen a rise over single malt, often dwarfing them in sales due to factors such as accessibility and lower price and yet, single malt remains unbeatable for true connoisseurs of whiskey.

But that supernatural evening at Bolpur with two finest single malts, Bowmore and Singleton gives me a mesmerizing feel. And I’m completely at a loss to decide which one is better, if someone asks me to compare.

What is Single Malt?

As per the Scotch Whiskey Regulations laid down by the United Kingdom, the title of ‘single malt’ can be borne by those whiskeys which have been exclusively crafted from malted marley and are produced in the pot stills of single distilleries in Scotland. Other crucial credentials it must bear are that the whiskey has to undergo a minimum three years of ageing in oak casks. The amount of whiskey in the casks should not exceed 700 litres.

As authentic as it may be, the addition of E150A caramel colouring in single malt whiskey is allowed.

The finest single malt is produced in five or six regions of Scotland, namely, Lowlands, Highlands, Speyside, Islay, Campbeltown, and Islands.

Contrary to the belief prevalent in mainstream culture, single malt is not supposed to be smoky at all except those formulated in Islay due to the usage of peat in the malting process which imparts a smoky flavour into the whiskey.

With that, let us get down to two such fine single malt whiskeys – Singleton and Bowmore.

As some of the most sought after and refined single malt whiskeys, Singleton and Bowmore share a fair percentage of similarities and yet, since they are malted in different regions, they are distinctively different from one another on a qualitative level.

Singleton

Hailing from Speyside, Singleton is a light, delicate, versatile, and a perfectly balanced malt.

The product is aged in American oak bourbon barrels which help impart a rich nuttiness and an essence of sweetness into the whiskey.

A smaller portion of the whiskey is aged in fruity European sherry casks.

The flavour induced by the two different casks helps Singleton acquire its reputation as a versatile whiskey due to the cornucopia of flavours brimming within this sophisticated single malt.

The flavours do not stop at the nuttiness and sweetness with a slice of fruity but Singleton boasts hints of espresso in its taste as well. As a smooth and naturally rich whiskey, it leaves traces of pleasurable warmth which lingers in the mouth.

The hue of the whiskey mirrors a deep golden colour, replicating the warmth that enthralls the taste buds.

The way you like your whiskey is subjective. Some prefer to enjoy Singleton with a burst of water instead of neat as it acts as a catalyst for the fruity flavours to take centre stage. Adding two blocks of ice to the whiskey makes it more flavorful for longer periods.

Similar to the instrumentation in a classical orchestra where the music diminishes from a louder sound to a softer one before ultimately dying out, the first sip of Singleton kicks in with a slight harshness. The melting of ice into the whiskey gradually makes it smoother until the last sip only embodies a slight hint of the malt.

Bowmore

Bowmore is a complex single malt whiskey, known for the expert supervision that it undergoes during the fermentation and distillation process. This attention to detail is detrimental as it helps make Bowmore one of the finest single malt whiskeys.

The casks are hand selected and each cask undergoes nosing before it is filled with a new make.

As a single malt whiskey crafted in Islay, Bowmore, unlike Singleton, boasts a smokey flavour due to the peat used in the malting process. This also sets it apart from most of the other single malt whiskeys as the smokey flavour is exclusive to Islay.

Bowmore is flavourful with the taste of sea salt and rich fruit. As the world’s most collectible Islay malt today, Bowmore ages gracefully and is characteristic of the timeless house style.

The texture of the whiskey is layered and stays with you for quite some time.

The 15 year old Bowmore matures in the Oloroso sherry casks in its last three years while the 18 year old spends that time in both bourbon and sherry casks before being blended.

The peat makes the flavour noticeable at first but its true essence of caramel, fruit, and spice unravels as you drink which contradicts how the flavour of Singleton unfolds when you drink it with ice.

One could say that it replicated the beginning of a symphony where the instrumentation builds up to create tension and subsequently crescendos into a louder sound.

Rollicking, Frolicking Fun with Daab Malai

We’re all familiar with daab er jol. Aren’t we? For many, the MVP of a daab is its malai. And yet, come to think of it, desserts do not incorporate the flavour of the daab malai the way they do with other fruits such as mangoes and oranges.

Kolkata has earned a global name for its desserts. The city is home to several sweet shops. However, Kolkata’s infamous summers can make it difficult for its people to enjoy the quirks and perks of the city. To beat the heat, the city of joy hosts several ice-cream parlours and shops, one of their most esteemed parlours being Rollick.

Rollick is known for its phenomenal range of frozen desserts and presently, runs carts across the lanes of the city. It’s pure ingredients and unique flavours are what sets it a cut above the rest and this summer, Rollick has shown up and shown out with its new exciting flavour that never makes the headlines but is a common favourite – Daab Malai.

The ice cream comes in a big tub and has a refreshing flavour of Daab er jol with chunks of malai in it. It doesn’t matter whether you have a sweet tooth or whether you cannot have a whole bar of chocolate without feeling nauseated. The subtle flavour of the Daab Malai makes it a versatile flavour that everyone can enjoy.

As one of the largest manufacturers of ice cream in Eastern India, Rollick has knocked the ball out of the park with this flavour and it just made summers all the more exciting for the people of Kolkata. What’s better is that this much loved flavour is extremely uncommon but now is the time to get your hands on it.

The tub comes at a mid-ranged price of Rs. 250 for a quantity of 1 litre.

You can get it not only from the physical stores but also from the ice cream carts that stroll by the bylanes of your neighbourhood.

However, the second wave of Covid-19 has made it difficult for people to sell ice cream in carts and for others to go to a physical store to try out this new and exciting flavour. This is where modern day technology solves your problem easily.

Your nearest Rollick store is more than willing to send you their Daab Malai online so that you enjoy it from the comfort of your home.

Who cares when you’ve Big Basket, Zomato, and Swiggy at your fingertips?

Social Kitchen is Here to Make You Feast!

Normalcy had almost returned to the City of Joy after the first wave of Covid-19. However, April 2021 saw a stark rise in the cases. With places shutting down due to the lockdown, we are back to square 1 of what feels like a deja vu of 2020 summer.

Yet, not everything seems bleak as Holiday Inn Kolkata Airport is here for the rescue for those who dearly miss eating outside or crave restaurant food. Social Kitchen is the culinary department of this lavish hotel and they have taken it upon themselves to serve the people of Kolkata with their delicacies. Adding to that, the month of Ramadan has caused them to jazz up their menus.

From Social Kitchen, Holiday Inn Kolkata Airport has started their services of Home Delivery and Takeaway. With plenty of offers that minimise the pocket-pinch while following all Covid safety protocols, you should definitely seize this opportunity and treat your tastebuds this season. You can now welcome hygienic and delicious food right at your doorstep.

Here are some of their menus and offers:

Door to Door/A La Carte Menu

This is the most elaborate menu which is being provided by Social Kitchen.

It comes with a wide range of Indian cuisine alongside some Italian and Chinese. 

The Bengali and Mughlai options in particular are vast. With Bengali preparations of fish and meat such as Shorshe Maach and Kosha mangsho with mutton biryani and chicken biryani, this menu appeals to the Kolkata crowd. 

The pastas and noodles add that exotic hint of flavour to the menu to satiate those with exotic taste buds.

It also comprises starters and snacks such as sandwiches, kathi rolls, burgers, baby corns, french fries, and fish fingers.

It also offers Indian thalis with Bengali and Chinese combos for both vegetarians and non-vegetarians.

The prices range from Rs. 150 to Rs. 300, making it affordable for everyone.

The desserts and beverages such as brownies, gulab jamuns, juices and sodas are cheaper, ranging between Rs. 50 to Rs. 175.

Ramadan Special Menu

This menu is under the spotlight in the month of Ramadan and is perfect for the Mughlai-loving folks of Kolkata.

It comes with delicious main courses such as the star of the show, chicken and mutton biryani with the sweet sweet aloo and the egg.

It also offers Chicken Rezala, Mutton Korma, and Mutton Haleem to ramp up the versatility of the menu.

The prices range from Rs. 250 to Rs. 400.

The desserts consist of Gulab Jamun with Rabri, Phirni, and Brownies.

The price to satiate your sweet tooth falls between Rs. 75 to Rs. 100.

The Gulab Jamun and Brownies offer 2 pieces each.

Mother’s Day Special

With May 9th being Mother’s Day, Social Kitchen is offering a discount of 25% on everything they deliver. The offer is valid for this particular date only.

Use the coupon code “Mom2021” to avail this discount on your treats of choice.

Pocket-friendly Buffet in a Box

Curate the ultimate combo meal for yourself by a Buffet in a Box.

This comes with a vegetarian and a non-vegetarian menu.

Vegetarian

Salads, aloo chat, baby corn, veg kebabs, veg biryani, Kashmiri dum aloo, and paneer are a part of this menu.

It also comes with desserts and beverages.

The vegetarian Buffet in a Box costs Rs. 499 for 1 and Rs. 899 for 2.

Phulkas and parathas have not been left out of the party.

Non-Vegetarian

Salads, aloo chaat, chili chicken, fish, mutton biryani, and Murgh preparations star in this menu.

Similar to its vegetarian counterpart, it comes with desserts and beverages such as langcha, brownie, and coke.

The non-vegetarian Buffet in a Box costs Rs. 599 for 1 and Rs. 1099 for 2.

Deliveries will be conducted within a 7 km radius.

Order

You can order your meal of choice through Swiggy, Zomato, and Nearbuy.

For more information, contact:

Tanoy – 6290918901 Santu – 7044474510

When Choosing a ‘Mishti’ is itself a Riddle!

The quality of products is completely unmatched to the décor of the shop!

The small, not so sprawling and swanky Adi Sri Hari Mistanna Bhandar at Kalighat is still crowded since the wee hours of the day. The shop opens at 6:30 am and the craze for their ‘Gutke Kachuri’ engulfs well before the clock strikes 7. And then the trail of “mishtimukh” continues beyond afternoon, evening, till 10 pm.

Pinaki Guin and his son Rohan Guin

What Sri Laxmi Narayan Guin started more than 100 years ago with one establishment at Bhowanipur, has literally built up an enigma with another one at 25A, Kalighat Temple Road since last 27 years. And believe it, or not, even today in 21st century, in a bustling metro city like Kolkata, quality has the last smile over flamboyance.

Once Laxi Narayan breathed his last, his elder son Pinaki Guin started looking after their Kalighat branch. But as Pinaki is getting old and the need of the hour demands lot of innovation and experimentation skill, his son Rohan, a BTech Engineer with an experience to serve IBM for two years, decides to quit his job to concentrate fulltime in his family business. “I’m enjoying my stint and looking forward to embrace a new career here,” smiles Rohan. He is here to innovate new items which can cater to health-conscious young crowd. “Not innovation actually,” Rohan retaliates instantly, “I’m trying to remodel the old ones.” For example, he has brought in ‘Mini Pantua,’ ‘Kesar Phirni,’ and ‘Liquid Sandesh’ remodeling Gulab Jamun, Payesh and Makha Sandesh. And that’s a massive hit to the young people visiting his shop.

If you really have a sweet tooth, forget not to taste their ‘Two-in-one Chamcham,’ ‘Gurer Chamcham (during winter),’ ‘Rabri Sarer Roll,’ ‘Jumbo Size Lyangcha,’ and ‘Mango Bati.’ Lyangcha is exceptional to say the least. It is big, less sweet and smooth. The quality of casein is so great, that it melts within your mouth.

Post Pandemic, Rohan aims to improve on three things – more product options, better quality, and interesting presentation. And all these, he wants to do without increasing the price tag. The prolonged ‘adda’ gradually gets into the evening and in comes the tea with their signature snacks item, vegetable chop and singara (samosa) paired with immaculate chutney. Believe me, one single first bite to each one of them, and I felt, I’m enjoying the same old (much bigger here though) taste of Baghbazar in North Kolkata with which I’m acquainted since my childhood. The eyes sparkle and Rohan sweetly smiles reading the pleasure in my countenance.

Rollick Adds Wonder Quotient at 7 Wonders

Believe it, or not, Rollick poses the 8th Wonders at 7 Wonders Eco Park Kolkata!

The Gate No. 4 of Eco Park Kolkata suddenly claded in Pink spreading the message of sweetness, politeness, charm, tenderness, sensitivity, femininity, and romance as soon as Rollick, one of India’s leading ice cream brands launched their exciting new ice-cream parlour on 5th March 2021. The official launch was done by Mr. Debashis Sen, Chairman cum Managing Director of HIDCO, in presence of Ms. Anisha Aggarwal, Director, Prestige Ice Cream Private Limited. The brand’s new move to be present in every locality in Kolkata and be a part of all celebrations with their delicious ice-cream after the unlock, seems to be real good news for the food lovers across all ages in the city.

Mr. Debashis Sen Chairman, Managing Director of HIDCO looked glad and pleased with the new outlet and expressed like, “we are pleased to have an ice cream parlour of Rollick, as this one is going to be the first of its kind in Eco Park. This was much needed. And I’m thankful to Ms. Anisha Aggarwal and her team the way they responded sharply and made it possible.” Ms. Anisha Aggarwal, Director, Prestige Ice Cream Private Limited said, ‘Rollick has been a crowd favourite since its inception, with its exciting range of products and affordable pricing. We’re really overwhelmed to get great support from HIDCO in making this parlour.’

2020 talks a lot about increased hygiene and less human touch. Keeping that in mind, in 2021 Rollick has arranged pre packed tubs and sundaes. These are machine made and sealed with the highest standards of hygiene. Rollick has 30 ice cream parlours in Kolkata out of a total of 25,000 plus retail outlets in India. Keeping in mind their legacy to serve the increased demand for pre-packed food, in 2021, Rollick introduced ice cream cake rolls, sundae jars and a whole range of Kulfi flavours including Nolen Gur & Daab Malai.

Saldanhas, a Fascinating Legacy

Kolkata is a city of many stories. A tale is interwoven with every aspect of the city, be it a casual street stall in the narrow lanes of North Kolkata or an exquisite and happening hotel in the bustling streets of the South. Perhaps, the richest stories belong to those places that remain hidden from the public due to lack of proper publicity or dwindling popularity due to the progression of generations.

Park Street’s Saldanha Bakery is one such hidden gem of the city of joy that is enamored within a fascinating legacy. The Saldanhas are a Goan family who has been involved with the craft and business of baking for almost a century.

Ignatius Saldanha founded this bakery with enterprising wife Ubeline Saldanha way back in 1930, naming it ‘I, Saldanha Bakery.’ In all honesty, it was Mrs. Saldanha who started this business due to her love and passion for baking. She was a visionary who saw the potential in her skillset and decided to share it with the people. Excelling at her game, she would send out her desserts such as cakes and pastries (the latter being very different from a modern-day pastry), packed in black boxes with ‘Saldanha’ written on top. Their workers would sell these boxes throughout Kolkata and in schools as well. Presently, the business is headed by Mrs. Mona Saldanha. However, it is run by Mr. Denzil Saldanha.

Ignatius Saldanha founded this bakery with enterprising wife Ubeline Saldanha way back in 1930, naming it ‘I, Saldanha Bakery.’ In all honesty, it was Mrs. Saldanha who started this business due to her love and passion for baking. She was a visionary who saw the potential in her skillset and decided to share it with the people.

A reason why this bakery remains hidden is because of its location. You must first go to a small alley in Nawab Abdur Rahman Street and reach Rafi Ahmed Kidwai Road. In Kidwai Road lies another passage with the landmark B. C. Sen Jewellers. Towards the end of this alley lies the Saldanha Bakery, on your left hand side, in a yellow-coloured house. Entering the house will lead you to a long passage and a winding staircase. Once you go up the stairs, you will be greeted by a sweet aroma, and that’s when you will know that you have reached your destination.

To this very day, the Saldanha Bakery is undoubtedly, the most excellent Anglo-Indian bakery in Kolkata. Several bakeries have opened and shut down over the course of these years, some of them being relatively high-end, but Saldanha Bakery is one such place that has withstood the test of time. Funnily, they do not have a laid-out menu since their customers know what’s available for years. Their almond cake, chicken envelope, lemon drops, wedding cake slices, chocolate walnut cake, rum balls, brownies, macaroons, and Christmas cakes are to die for. They also bake and cook for several occasions and are known for their tiered wedding cakes, which come with a satin finish. They also sell Easter eggs during Easter!

You do not need Christmas or Easter to visit the Saldanhas. Desserts have no season, and you can enjoy them throughout the year. Visit the legendary bakery while you’re on your way back home from the office, or you are done with your classes in college and want to go out for a bite with your friends. Not many eateries have witnessed the city’s journey from Calcutta to Kolkata, transforming from the British capital to its very own cosmopolitan but still a Bengali city. But, the Saldanha bakery has flourished with the city in its journey.

Address: 19, Nawab Abdur Rahman Street, Kolkata-18

Nearest Metro Station: Park Street

Pricing:

Rum Ball – Rs. 30 /-

Brownie – Rs. 40 /-

Walnut Cake – Rs. 150 – 350 /- (according to size)

This Sunday, Instead of Luchi, Enjoy These breakfasts Instead

When born to a Bengali household, it indeed is a common tradition to sit down with the family and devour luchi and aloo’rdum for breakfast on a Sunday morning. The potato variant may be aloo’r charchari or chhola’r dal, but the luchi is a must. Those who cannot have luchi due to health reasons that prevent them from having gluten, oil, or anything deep-fried, looking for an alternative to this delicious carb takes up most of their headspace. Such is the power of luchi, for it is irreplaceable. However, it is very much possible to prepare a delectable morning concoction for the Sunday breakfast in a Bengali household without luchi. The ingredients needed for these preparations are readily available, and one does not need to scurry through departmental stores, shopping malls, and bazaars to find the necessary ingredients. They can be easily prepared at home.

Sprout Salad: Sprouts are popular for being healthy and tasty. Many people like to have sprouts after their morning yoga sessions. Sprouts that have sprouted seeds are 133% higher in fibre than regular sprouts. The high fibre content helps digest the food better while keeping the stomach full for longer hours. Add some sprouts with moong to a bowl for your breakfast to ensure a high fibre meal early in the morning, which is phenomenally good for health. It contains potassium, iron, vitamin E, and other necessary micro nutrients. Adding other salad ingredients such as cucumbers, spinach, lime, and tomatoes can help add some sparkles to the meal.

Suji’r Upma: Dahlia and semolina, or suji, is available in nearly every household. If not, it can easily be bought from the local stores at very inexpensive prices. This reduces the hassle one has to go through to prepare a breakfast that everyone in the family can enjoy. Let’s start with this meal preparation as the first on the list for exciting breakfast ideas. Suji is low in fat and high in protein, making it an excellent food with desirable nutritional value. Suji can also be digested with ease and provides all the energy one needs until it is time to have lunch. Prepare this dish by mixing vegetables and masala to the suji. This will give it that sweet but salty flavour. With the right amounts of savoury, this is the recipe to success for a hit breakfast.

Chhana’r Pawd: Those who like to have milk or chhana (a form of cheese in the Indian subcontinent) can add some sugar and salt to the chhana. Top it off with chopped capsicum and tomato paste. Use this as a filling in rotis or a sandwich for a flavourful breakfast. Chhana contains fatty acids, which help burn fat. It increases the metabolism of the body, which, in turn, aids in weight loss. 

The Ilish Tramfrado: A Rare Culinary Repertoire from Tagore Family

Bengali cuisine revolves around fishes but there’s a reason why Hilsa (Ilish) is considered to be the Queen of all fishes. With an overly complicated bone structure combined with an immaculate texture, some would argue it is not only one of the best but quite possibly the best tasting fish. Even though there are great, popular Hilsa recipes such as the IlishMaachBhaaja, the IlishMaachBhaapa or the IlishMaachherJhol, sometimes, certain recipes tend to get lost. One such recipe would be the Hilsa Tramfrado. There are few things the Bengalis love the way they love their maach.

A delicious concoction of the Bengali cooking technique combined with Burmese influences, an unusual trio of coconut milk, gandharajlebu and hilsa come together to create an unusual but mouth- watering recipe called the Hilsa Tramfrado.

Ingredients:

  • Hilsa: 4 pcs
  • Vegetable Oil: 2 tbsp
  • Onion Slices: 2 medium-sized
  • Onion Paste: 2 tbsp
  • Coconut Milk: 200 ml
  • GingerPaste: 1.5 tbsp
  • Ghee: 2 tbsp
  • Turmeric Powder: 1 tbsp
  • Red Chilli Powder: 1 tbsp
  • Cinnamon: 2 medium sticks
  • Cardamom: 3 pods
  • Jaitri/Mace: 2 medium skins
  • Cloves/Labanga: 4 pcs
  • Green Chillies: 3 pcs halved
  • Gandharaj/Kaffir Lime Juice: 1 tbsp
  • Salt: To Taste
  • Sugar: 1 tbsp

Procedure:

  • Heat the oil in a pan and add some ghee. Place the chopped onions to it and fry it slightly. Add the halved chillies, cinnamon, cardamom, cloves and jaitri. Fry until the onion changes its colour into a brownish shade.
  • Add ginger paste, onion paste and the red chilli powder to the onions, fry until it is cooked well. Add salt and sugar as per taste and cook for 1 minute.
  • Pour 40 ml of coconut oil to the pan and stir the onions until it dries up. Repeat this process twice and then pour the rest of the milk (120 ml) and stir.
  • Pour 100 ml of warm water to the pan and allow the gravy to thicken and the oil to separate. Stir occasionally.
  • Gently place the fish steaks in the gravy, turn and cook for 2 minutes.
  • Cover the pan and let it simmer.
  • Turn the fish in intervals so that it is cooked well.
  • Top it off with some kaffir lime juice and serve!

Hilsa Tramfrado is a lost and rare recipe (chk out the process here@ https://youtu.be/n2TJvS95Uxc?list=UUZutbrdXVJqOsyVGdjSL5IQ) from the Tagore family’s culinary repertoire. Recreate this at home and dive into the wonderful world of flavours and aromas for recipes as delectable as this must not remain lost.

Courtesy: Lost and Rare Recipes (Kitchen Tales)