Vegetarian

Radhaballavi | Radhaballabhi and Aloor Dum

I am all of six, maybe seven. Yet the kitchen draws me like a magnet. My best times are when I am in the ...

The milk sits on the gas stove. Impatiently. I stir the pot occasionally. To pacify the rebellions ...

As I potter around in the kitchen this morning, making my luchi dough and stirring my pot of narkel diye ...

Some fresh chana, a piquant zing of ground mustard, an euphoria of grated coconut, a scorching violence of ...

The dekchi of milk, golden yellow, sits patiently on the mud oven. The first rays of the nascent sun, yet ...

Sheem Pur, a family favorite from those days gone by - the humble sheem (flat beans) stuffed with the ...

Morning arrives. Unheralded. Rain-drenched, caped in verdant green. The efforts of the cosy warmth of my ...

Evening descends on hushed tiptoes. Surreptitiously. Crimson and vermilion smother the last vestiges of blue ...

I fancy a raita this morning. But not the usual cucumber one. And neither does boondi appeal. For the ...

A Bengali meal is never complete without tomato chutney- a symphony of fresh tomatoes, plump raisins, ...

The unmistakable nutty scent draws me, just awaken by the cacophony of birds in the backyard trees, to the ...

The heady fragrance of Gobindobhog, the gorgeous golden of earthy turmeric, an overindulgence of sinful ...