The Nargisi Kofta: A Culinary Puzzle Ensconced In An Egg (Recipe Inside)
Nargisi Kofta: This decadent dish with mutton keema gravy and eggs kofta is indulgence overload.
Read Time: 6 min
Highlights
Nargisi Kofta is best made with duck eggs.
Follow this recipe to make Nargisi Kofta at home.
The First Encounter: It was 2014, perhaps the month of March. At Southern Kolkata s Oudh:1590, my afternoon lunch scene looked delectable with galauti kebabs and biryani, but the marauding gaze of mine rested upon a dish, yet undiscovered, and stayed there for a few seconds more than it should have. A brief chat with the server further piqued my interest. It s an egg coated in minced meat, then fried, then we put it in a Korma-style gravy .
Champaran Curry: The New Entrant Into Kolkata s Street Food Scene (Recipe Inside)
Champaran Curry: The New Entrant Into Kolkata s Street Food Scene (Recipe Inside)
Succulent meat chunks marinated and cooked in a pool of spices and herbs, this rich and robust mutton and chicken curry hailing from East India is a hit across seasons!
Several Champaran Meat shops have cropped up in the North Kolkata region
The charm of the dish is derived from the bold use of onions and spices
A year or a little more ago, Champaran Meat House made its debut into the Kolkata food scene at Ultadanga. Although the restaurant looked rather unremarkable, more suited for takeaway than dine-in. The popularity grew steadily, all thanks to the incredible smell that emanated from the shop helmed by Abhishek Singh, drawing in people by the hoards. Served by weight, the meat would come bubbling to you inside a tightly sealed clay pot, and the ideal portion size would be either a pot of 500 gram or a kilo, depen
Aloo Posto To Dhokar Dalna: 9 Bengali Vegetarian Recipes That Will Make You Forget Maach-Bhaat
Enjoy Bengali food is to the fullest with these amazing vegetarian dishes. Try it!
Highlights
Bengali cuisine, both in terms of veg and non-veg dishes, is extensive.
We bring 9 veg recipes that will make you fall for Bengali food.
Bengali cuisine to most of the world is synonymous to maach bhaat (fish and rice) and rosogolla (rasgulla). But, trust us, fish is just the tip of the iceberg. This cuisine has much more to offer. The food culture of Bengal has a deep-rooted history and is extensive to the core. It is a potpourri of different cultures and traditions from across the world. Besides its rich and delicious fish and meat-based dishes, Bengali cuisine also offers a whole range of vegetarian delicacies that never fails to impress a food aficionado. From the most common vegetables like aloo and parwal to the unique ones including banana stem and pumpkin flower- Bengalis are kn