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therudran · 5 years

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10 Best Summer Food Options for the Kolkatans

Cosmopolitan and diverse, the food scene in Kolkata is something else. We study the top 10 places that demonstrate the distinctive culinary delights of Kolkata.

Oh! Calcutta

Elegantly decorated with exquisite decor, Oh! Calcutta is a great place to start your culinary journey in Bengal, as it serves as the basis for traditional Bengali cuisine. Among the favorites of the menu are smoked boneless hilsa and smoked bhekti, which is marinated with mustard paste and green chillies, then wrapped in a banana leaf and steamed. Finish your meal with some of Kolkata’s famous sweets, including mishti doi, traditional Bengali sweetened yogurt. Alternatively, try homemade ice cream with a palm for the ladies, which is Oh! Fans of Kolkata admire their great taste.

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Mon - Sun:

12:30 - 15:30

Mon - Sun:

19:30 - 23:00

10/3 Elgin Road, Bhowanipore Kolkata, 700020, India

6 Ballygunge Place

6 Ballygunge Place there with Oh! Calcutta as one of the best places in Kolkata to go for a bite of authentic Bengali cuisine. Housed in a 100-year-old bungalow, decorated with photographs of old Kolkata, 6 Ballygunge Place is the perfect place for multi-day Bengali food. The main points of the menu are: Mangsho porridge, a traditional Bengali savoury mutton dish, and dyab-chinri, which are prawns cooked in mustard (a favourite among Bengalis) and cooked in a hollowed-out coconut.

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Mon - Sun:

12:00 - 15:30

Mon - Sun:

19:00 - 22:30

6 Ballygunge Place, Ballygunge, Ballygunge Kolkata, 700019, India

Kewpie's Kitchen

With an atmosphere similar to that of a traditional Bengali home, Kewpie's Kitchen is a true family business led by chef Rahi Purnima Dasgupta. He seeks to prepare authentic, home-cooked Bengali cuisine in an eclectic, relaxed setting. Using recipes submitted by chef Rahi Meenakshi Dasgupta, Kewpie's Kitchen offers traditional Bengali dishes, including a tali-dish with Mickey dishes, which are served in terracotta pots. Although the service may be uneven, Kewpie's Kitchen remains an excellent restaurant to experience authentic Bengali food and culture.

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Mon - Sun:

12:30 - 15:30

Mon - Sun:

19:30 - 22:30

2 Elgin Lane, Sreepally, Bhowanipore Kolkata, 700020, India

Restaurant Arsalan

The Arsalan Restaurant, located in the informal dining area of Kolkata, is notable for its authentic Mughlai cuisine. This type of cuisine comes from Persian cuisine served in the imperial kitchens of the Mughal Empire. Kalkats come to Arsalan — or order Arsalan for large gatherings — for their biians. For many locals, Arsalan is considered the best in Burma in Kolkata with variations such as mutton biryani, Hyderabadi biryani, chicken biryani and much more. Other favorite menus include chicken chaos Arsalan and its many kabab variants.

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Mon - Sun:

10:30 - 12:00

191 Park Street, Park Street, Kolkata, 700017, India

Kolkata Street Meals: Deckers Lane (James Hickey Sarani)

Kolkata is the king of street food in India, with kiosks selling all sorts of street snacks and dishes. Here traditional dishes are served, such as bunches (fried balls with tamarind dipping sauces), jhal muri (seasoned rice puffs with dal, peanuts, other ingredients and mustard oil) and singara (samosas). However, you can also find street ests, obtained from other regional and international cuisines. Now, lovers of Kolkata cuisine can find kata-rolls (kebab-rolls - like a burrito), chow-mein, biriani, dosa, lassi, chola-bhatura, kulcha-chan and much more in Kolkata's thriving food street. For the best street food in Kolkata, try lively Decking Lane (renamed James Hickey Sarani), BBD Bagh (formerly Dalhousie Square) or Camac Street (renamed Abanindranath Tagore Sarani).

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James Hickey Sarani, Onion-barracks Kolkata, 700069, India

Nahum and sons

At the beginning of 2013, the depleting Jewish community of Kolkata and many non-Jewish kolkats mourned the passage of David Elias Nachum, the longtime owner of the Nachum and Sons confectionery factory. The famous icon of Kolkata, the bakery was first created by Nahum Israel in 1902, an Iraqi Jew who immigrated from Baghdad. At the beginning of half a century, this lively city was home to 3,000 to 5,000 Jewish people, where they created their own schools, synagogues and newspapers and brought traditional Jewish products with them. Now only a handful of Jewish people are left - about 25 people. However, their influence is still evident in several Jewish bakeries of the city, who no longer love the candy “Nakhum and Sons”. The Jewish tradition of baking is conducted by Isaac, brother of David Nahum. Visitors to the New Market area of the city can find stacks of cakes and rum balls, as well as a rich selection of cakes, cookies, pastries and fresh breads from the oven.

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Mon - Sun:

9:00 - 21:00

Taltala Kolkata, 700087, India

Nizam

King Katie Roll, Nizam claims that he is the inventor of the famous roll, who became one of the dishes in Kolkata. True comfort food, Nizam Katha is a fried paratha, fried with fried egg, spicy meat, onion and chilis, all of which are rolled up and served like a burrito. Such is the fame of the role of Katha Nizam, which famous chef Rick Stein called roll-roll "the perfect street food."

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Mon - Sun:

11:30 - 23:00

Taltala Kolkata, 700087, India

Flurys

Flurys - the legendary tea room of Kolkata, located on Park Street, which was founded under the British rajah in 1927. Led by chef Vikar Kumas, Fluris continues to exude the charm of the Old World with the generous spread of luxury cakes, indulgent pastries, rich puddings and special Pride Flurys, some of the best chocolates of the same origin outside of Europe. Thanks to its stylish and chic design for 90 years after its foundation, Flurys is the perfect place to catch up with traditional English cream tea or enjoy a refreshing break from the summer heat with iced coffee with ice cream. Flurys is also a place to go to Kolkata for a weekend weekend, offering your popular English breakfast every day.

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Mon - Sun:

7:30 - 22:00

Park Street, Kolkata, 700071, India

Bhim Chandra Nag

The true speciality of West Bengal is confectionery and desserts, many of which are made using sweetened chhena or condensed milk. From shôndesh (sandesh) to rôshogolla, Bengalis have a great love of sweets. Bhim Chandra Nag is one of the oldest and legendary sweet shops in Kolkata. Locals flock to Bhim Chandru Nag for their delicious sadesh, a confectionery product from West Bengal, from curly milk and various types of sugar.

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Mon - Sun:

8:00 - 22:00

5 Nirmal Chandra Street, Boubazar Kolkata, 700012, India

Ganguram sweets

This venerable store of sweet meat (mithai) was created in 1885 and serves both traditional Bengali sweets and innovative options based on old favourites. With a huge variety of sandy products, including mango and strawberries, dairy chamchu, rasmadhuri and keshariya rasmalay, Ganguram Sweets has created a loyal following among the kolkatan. Locals come here especially for their perfectly balanced mishti doi, which is often called the best in Kolkata.

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Mon - Sun:

8:30 - 20:30

Park Street, Kolkata, 700071, India

#kolkata food #kolkatafoodies #kolkata restaurant #restaurants #food lovers #summer food #summer cuisine

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applesauce365 · 3 years

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Food Preferences

I love sweet stuff: candies, desserts, chocolate, doughnuts, Indian sweets (literally every sweet food ever)

Favourite cuisine : Italian

Big no-no : anything raw (fish/meat/eggs)

Pineapple on pizza : No

Must-have on pizza : Black olives

Hot chocolate/cocoa : Of course. With caramel.

Cook books or online recipes : online

Cotton candy? I LOVE cotton candy. (Fun fact : I used to call it Hawa-Hawaii as a kid)

What do you pack for a picnic? Sandwiches

Popcorn or Nachos : Nachos

Do you like Oreo? Of course I do, who doesn't?

Do you like chilli? Nope, I'm capsaicin intolerant, which is a fancy way of saying that spicy foods burn my ass.

Do you like tacos? I LOVE tacos.

Do you like rice? Yes. I'm Bengali. মাছে ভাতে বাঙালি (= fish and rice makes a Bengali)

Meat? I'm a carnivore but picky. Better not be any skin, bones, ligaments or tendons in my meat.

Asian food? Yass!

Baked, fried or steamed : baked/ roasted

Favourite dessert : I love every dessert. I could make a meal out of only desserts. My favourites are ice cream, cake and waffles.

Favourite flavor of ice cream : Tutti frutti, chocolate, caramel, cookies-n-cream, butterscotch/ butter pecan, pistachio

Least favourite flavor of ice cream : coconut, mint chip, mango

All time favourite food : spaghetti, dumplings, pizza, tacos and every kind of sweets.

Are you personally a good cook? I can do survival cooking but I don't think I'm a good cook.

Do you like chocolate? What is your favourite type? Are you kidding me? I LOVE chocolates. Every chocolate is my favourite type of chocolate.

Do you enjoy seafood? What is your favourite? I do like some seafood. My favourites are shrimp and lobster.

Do you like "rare" steak or do you think it is disgusting? Raw meat disgusts me.

What are some typical foods from your home country? Flat bread, different types of chicken/ mutton curry, Indian sweets. (That's all I can remember at the moment)

Do you eat a balanced diet? Pfft! No. I eat what I want (and most of the time it's not something healthy)

#food preferences #food #food choices #questions #me

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cooking-recipes-in-bengali-blog · 7 years

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DIY Vintage Chip Cookie Recipe For Christmas

Have you heard about the popular Christmas tradition of Santa’s Cookies and milk?

In US it’s a well followed tradition to keep a plate of cookies and a glass of milk for Santa on his trip down to each house with gifts. It is from here that cookies became an integral part of Christmas traditions and giveaways, but apart from this, cookies form one of the most relished bite in the holiday season amongst cakes, pie, puddings and many more. Cookies are not only the best option to be served as a light snack for the guests but it is also an amazing last-minute Christmas gift idea. What adds to the charm of this crunchy bite is, if it is baked at home with love.

So this holiday season let’s try to make some delicious cookies at home. While the internet is flooded with various kinds of DIY cookie recipes & tips and many more but the easiest was the one which I came across just sometime back. Having no knowledge about cooking this recipe was the easiest way out for a non-cooking pro like me. It was on a Bengali web channel Addatimes cookery show that I saw this choco chip cookie recipe.

Here’s the step by step guide and instruction to bake a delicious choco chip cookie-

Ingredients

1 cup flour

½ tsp salt

½ tsp baking soda

100 gm butter

½ cup sugar

1/3rd cup light brown sugar

1 tsp vanilla extract

2 eggs (1 of which should be beaten)

1 cup chocolate chip

1 cup chocolate chunks

Baking Instructions

Step 1: Sieve the given quantities of flour, salt and baking soda together and keep it aside.

Step 2: Melt the butter in a pan, then add one egg, salt, brown sugar, baking soda, sugar and then whisk the mixture well another 2 minutes until both are well blended and becomes creamy.

Step 3: To this mixture add the egg and vanilla extract. Blende it well with the mixture Step 4: Reducing the mixer speed to the lowest setting, add in the flour a little at a time, and whisk this mixture well until evenly incorporated to avoid the lumps.

Step 5: Stir in the chocolate chips and chocolate chunks to mix it well.

Step 6: Refrigerate the cookie dough for an hour. Step 7: On a baking sheet lined with foil or parchment, spoon rounded tablespoonfuls of the cookie dough.

Step 8: Bake them in a preheated oven at 190°C for 10-12 minutes.

Step 9: Your home baked cookie is ready. Serve it with a hot milk, a perfect evening crunch.

“Cold, cozy nights, warm blankets, hot chocolate, & handful of cookies- A perfect Christmassy feel”

For more amazing recipes, & cooking tips stay tuned!!

#Cooking recipe in Bengali #bengali cooking #Bengali movie video #Bengali short #bengali short film

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easyfoodnetwork · 4 years

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11 Useful Items to Keep Hidden Away in Your Freezer

Frozen mixed berries | CLICKMANIS/Shutterstock

From cooking fat to freezer cake, these are the items that make cooking easier for Eater editors

For active home cooks or even those who generally dread the task, the freezer deserves credit for helping get dinner (or dessert) on the table. It’s a place that offers a wealth of shortcut meals and snacks, from exceptional frozen dumplings to nostalgic treats like tater tots. Frozen ingredients like chicken stock or marinara sauce can get a home cook most of the way to a finished meal. As long as people know the best way to store and defrost their freezer items, whether they’re cuts of meat or bagels, a freezer is undeniably an indispensable tool, during a pandemic and otherwise.

Here’s a roundup of the useful items Eater editors are most likely to keep hidden away in their freezers.

Cooking fat: Meat isn’t an everyday item in our house, so when we do cook with it, my partner and I like to save every last bit. That means saving the fat. Grease is one of those pesky residuals of cooking that’s harder to dispose of. It really shouldn’t go directly down the drain. Some people wait for it to cool in a container and then pour it in the garbage. However, I recommend saving that flavor. When you cook chicken, duck, bacon, or anything else particularly precious and tasty, save the drippings in a glass container and stick it in the freezer. Then use it in place of butter or oil in your cooking to impart more flavor. Duck fat is particularly tasty for cooking fried eggs at breakfast time. —Brenna Houck, Eater Detroit editor

Ice cube tray and ice cubes: The most important items in my freezer are my two ice cube trays and the ice they hold. Since shelter-in-place has coincided with my pregnancy, I’m drinking a lot of non-alcoholic beverages, each of which is greatly improved by being even colder. I make cheater iced almond milk lattes by stirring drip coffee with ice and then adding more ice and almond milk. I cool down cups of herbal tea I discover I’ve left on the counter and enjoy iced tea. I drink so much more tap water when I remember to put ice cubes in it. The trick: Refill your tray with water every time you take cubes from it. Just make it part of your routine and it’s never empty. —Hillary Dixler Canavan, restaurant editor

Frozen fruit: My biggest freezer staple is frozen fruit, mostly because I love a good smoothie. Great for breakfast or anytime you feel like you need a Vitamin C boost, the secret to a thick, filling smoothie is to use a fresh banana and frozen fruit without adding ice. I just buy the bags frozen from my local grocery store (even tropical fruits like pitaya are now pretty easy to find), but this is also a great way to store those final few strawberries before they go bad. Other uses of fruit in your freezer: cocktail ingredients, drink garnishes, a snack (especially frozen mango). —Erin Russell, Eater Austin associate editor

Dino nuggets: Why eat boring chicken nuggets when you can eat chicken nuggets shaped like dinosaurs? It may be childish, but I will never stop getting a kick out of dino nuggets. It’s an easy lunch on a hectic day; just toss them in the toaster oven. Flip once. I guess you could make a side salad if you’re feeling fancy. But the only required side, as far as I’m concerned, is a dipping sauce — ideally barbecue sauce from Dinosaur Bar-B-Que because (a) it’s good and (b) obviously dino nuggets go best with Dino sauce. —Rachel Leah Blumenthal, Eater Boston editor

Homemade gumbo: Gumbo is one of my favorite meals to make at home, but let’s be real; it’s a project, a cooking task that’s going to clock in at a couple hours before it’s done. Luckily, since there are only two of us at home, making gumbo always means gumbo leftovers, and I don’t think there’s a more satisfying freezer meal for me than a bowl of gumbo that I simply pulled out of the freezer (stored in a quart container) to defrost the night before in the fridge, and reheated for dinner that evening. Gumbo doesn’t really deteriorate significantly in the freezer; all you have to do is throw some rice in the rice cooker, and you have an easy weeknight dinner that totally makes up for all the effort you initially put into making a roux, simmering your ingredients, and just having patience for the gumbo to finish the first time around. —Missy Frederick, cities director

Frozen dinners from mom: Being far away from my family is hard, especially now that I don’t really know when I can safely go back home to New York. Thankfully, I usually have deep-frozen containers of my mother’s home-cooking in my freezer, from my last visit home. Whenever I fly home, my mother usually asks me what foods I want to bring back (my favorites: shrimp and potol, a Bengali pointed gourd; chicken with squash), along with biryani. My mom batch-cooks everything and my dad portions out the food into 16-ounce deli containers, labels each one, and carefully packs everything into a disposable cooler with ice packs, ready to be placed in my overstuffed suitcase. This way, I can hold onto tastes of home even though it’s 1,700+ miles away. —Nadia Chaudhury, Eater Austin editor

Banana ice cream: Forget cookies and cream or chocolate chip cookie dough. Banana is the best ice cream flavor, and I make sure to keep a half-gallon in my freezer at all times. Living in Newark, I’m lucky to be within walking distance of the scoop shop that makes it best: Nasto’s. I have three scoops after dinner every night, always with a drizzle of chocolate syrup, and it’s pure bliss. I understand that ice cream isn’t the most exciting thing in a freezer compared to frozen dumplings or mochi, but the flavor takes me back to sitting on my late grandmother’s balcony in Ankara, where we would split a bowl of fruit — mostly bananas — together. —Esra Erol, senior social media manager

Freezer cake: I don’t remember what life was like before I discovered Freezer Cake. I don’t care to look back on that era. There’s something special about knowing a slice of banana upside-down cake or a thick slab of banana bread is waiting there, whispering my name gently from the back corner of the freezer. In these not-very-sweet times, being able to eat a slice of cake without ever cracking an egg or dirtying a bowl feels like a victory. All you need to do is let whatever cake you’ve so wisely frozen defrost slowly on the counter. Because sometimes turning on the oven is just too much work. —Elazar Sontag, staff writer

Stock: The one thing I always try to have in my freezer is stock. Usually it’s chicken stock, either made from the carcass of a roast chicken or from a big pile of chicken wings I dumped in my Instant Pot, because so many recipes call for it, whether a little bit to help finish a sauce or several cups to make a soup or stew. Homemade stock tastes noticeably better, and since it’s easy to keep in the freezer, making up a big batch doesn’t risk any going to waste. To freeze stock, I measure it out into plastic baggies in rough one or two cup amounts, using a ladle with a half-cup measure on it, and then lie them flat in the freezer one on top of the other, so when they harden, they’re easy to stack. When I need to defrost, I zap a frozen bag for 30 seconds or a minute in the microwave and break off roughly as much as I need, or drop the whole cup or two into the pot. I have endured the shame of throwing out all sorts of things from my freezer, but I have never, ever wasted stock. —Meghan McCarron, special correspondent

Homemade pesto: My frozen secret weapon is an ice cube tray full of homemade pesto. Pesto sauce, to me, is a special thing. Basil is a precious, flavorful commodity that seems expensive if you don’t have a farmers market nearby, and it doesn’t stay for very long either. Pine nuts are also quite pricey, so when I do make a big batch from scratch, I make sure to make it last. Pesto is so flavorful that you don’t need to use a lot for any single dish. That’s where the ice cube tray comes in. Filling a tray with pesto and freezing it into cubes is a trick I learned long ago when Pinterest was new on the scene and basically church for those interested in recipe ideas and hacks. Popping out one or two cubes of pesto as needed is a great way to make use of the sauce you may have made months ago when basil was in season, without having to defrost an entire Tupperware. It’s such an easy and fast way to add flavor to a quick pasta dish, some beans, a sandwich of any kind, and even to make into a vinaigrette for a salad on the fly. —Terri Ciccone, audience development manager

Salted caramel ice cream: If it’s freezer junk food you seek, I present Lotus Biscoff Salted Caramel Ice Cream, something I started hoarding during the pandemic. I swear it’s the softest ice cream I’ve ever found. The instructions even recommend leaving it out for five minutes to soften before you dig in. There is a straight Biscoff cookie version, but I like the salted caramel mixed in. I buy it at Target, and do a search before I venture out to make sure it’s in stock. —Susan Stapleton, Eater Vegas editor

Honorable mentions: Fresh herbs frozen in ice cube trays, bags of pre-peeled garlic, brownies, Eggo waffles, tortellini, peas, pierogis, homemade marinara sauce, cooked beans, rice cakes for stir fries, cookie dough.

from Eater - All https://ift.tt/3dAswSL https://ift.tt/3i4YvxC

Frozen mixed berries | CLICKMANIS/Shutterstock

From cooking fat to freezer cake, these are the items that make cooking easier for Eater editors

Here’s a roundup of the useful items Eater editors are most likely to keep hidden away in their freezers.

from Eater - All https://ift.tt/3dAswSL via Blogger https://ift.tt/3dBvQNn

#Blogger #cooking #Eater #food #recipes

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canvas24 · 4 years

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Dark chocolate cake recipe collect from Bengali cuisine. Dark chocolate cake most favorite in everyone. You can use various types of color for variation.

#Dark_chocolate_cake_recipe cake_recipe cake

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monpetitsushi · 4 years

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Mumbai, the city of dreams and a hotpot of culture. From Chinese to Iranian, Ethiopian to Peruvian and even scintillating fusions like French and Bengali, there’s a restaurant in Mumbai for every culture. This is the first edition of Restaurant Rundown. In this series, I would like to compile a list of some of the best restaurants in India and around the world. While some are restaurants I have already been to and can vouch for, a few will be ones that I look forward to visiting once the pandemic is over.

Mumbai is home to my favourite cuisine, one that no other city in India does better than the bay - Modern Indian. This is a relatively new spin on some of the classic Indian cuisines and usually involves some aspect of gastronomic adventures.

When we talk about Modern Indian, it always gives the impression that a scientific experiment is being conducted with your food - with gases billowing out, mains that look like dessert, floating food and an abundance of eccentric shapes and colours. While that may not always be true; there’s one place that really brings out some real molecular gastronomy.

#1 - Masala Library, BKC - ₹₹₹₹

Masala Library has a fabulous tasting menu that includes a whopping 19 courses that represent every corner of India. Some of the most mind-blowing courses would be the mango shot in coconut water. This is served in a white “egg” rather than a traditional glass. The mango represents the yolk of the egg and the whole dish is served in a “nest.” The tart mango is excellently paired with the smoothness of the coconut water, leaving a refreshing, and not overpowering taste in your mouth. It’s interesting to see that the first course in their meal also signifies the first moments of a bird’s life, being an egg in a nest, really sets the mood for the meal to take off into new heights. Another creation would be their paan cotton candy, an absolute delight and a treat not just for your tastebuds but also your eyes, an adorable depiction of the paan clouds raining on the leaves underneath.

#2 - Derby, BKC - ₹₹₹

Although Derby is advertised to be Modern Indian, I think it’s more suited to be a fusion restaurant. I had the opportunity to visit Derby last December before the start of the pandemic. They are great at taking traditional Indian food and adding an international spin to it. This was excellently noted in their Chicken Jalapeño Tikka, served with Queso and Guac instead of the familiar chutneys. This kind of fusion is also seen in their Guacamole Sev Puri that is served on a tree branch shaped plate.

They also make a decadent chocolate chiffon cake, which is served inside a white chocolate dome. The concept is to pour hot salted caramel over the dome so that the white chocolate melts to reveal the treasure that lays inside. The salted caramel perfectly compliments the chocolate cake inside and leaves you wanting more.

#3 - House of Mandarin, Bandra - ₹₹₹

House of Mandarin is an Asian restaurant nested so deep in Bandra, it almost seems like it’s hiding in the bushes. This place is very different from restaurants that serve the more mainstream Indo-Chinese. They focus on traditional Asian ingredients and recipes for their starters and mains but it’s their drinks and desserts where they experiment with local and international flavours. One such example is the non-alcoholic drink called “Very Berry Khatta” Imagine sipping a quintessential Juhu Beach delight in an upmarket Asian restaurant. You wouldn’t expect such a drink to exist in an Asian restaurant but it surprisingly goes great with the pan Asian flavours.

Anyone who knows me, knows how obsessed I am with sticky toffee pudding, well let me tell you, this is where it all began. The sticky toffee pudding at House of Mandarin is unparalleled by any other place on this planet. If you think you’ve found a better sticky toffee pudding, let me know and I’ll put it to the test. It’s literally the best, the pudding soaking in its own toffee syrup that surrounds it like an ocean around an island - I could salivate just at the thought of it. Definitely a date-night spot to hit with a loved one post-pandemic.

#4 - Bayroute, Cuffe Parade - ₹₹₹₹

For number 4, I want to talk about a restaurant that I am keen on visiting and Bayroute is definitely at the top of that list. I first heard of this restaurant while I was still in London, and it hasn’t left my mind ever since. Everything about Bayroute screams Egyptian and Turkish, right from the decor to the names of items on the menu and the way they plate their food. It’s just so beautiful. (Bayroute really works hard to make their plates look gorgeous) If I had to choose a restaurant with the best plating, Bayroute would easily take the cake.

An exceptionally popular joint with the most beautiful interiors, this is where you go when you’re celebrating something memorable. There are some pieces on the menu that you just have to try. Middle eastern cuisine is known for its kebabs, The Adana Kebab; prepared with chicken is somewhat similar to a Reshmi Kebab. But the most interesting item on their menu by far is the Lotus Cheesecake, a cheesecake topped with lotus ice cream covered in caramel sauce, marvellous.

#5 - Basanti & Company, Andheri - ₹₹₹

Basanti and Company is a celebrity owned restaurant in Andheri. It’s essentially a restaurant that takes its inspiration from North-Indian flavours but serves with a surprising twist. The entire restaurant is made to feel like an upscaled Dhaba. The restaurant is covered with patterns and stripes that represent a real Dhaba and they even have a truck outside as decor!

From their quintessentially authentic gravies to the melt-in-the-mouth galouti kebabs, there’s nothing Basanti and Company can do wrong. Having a meal here is an experience - from their wacky names for dishes to the absolutely mind-blowing Paan Shots (yes, that’s right Paan Shots). This is their version of a post-meal mouth freshener - glasses of milk infused with paan, served in a wheelbarrow. They are absolutely adorable and unique and something that you’ll remember forever.

#restaurantrundown #mumbai #critique

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foodofdebjani · 8 years

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Double Chocolate Rum Balls

Last Christmas (and during New Year) I made 70 cakes for my dear and near ones and I was gifted with a good bunch of cakes by my friends who bake too well and also some of the well-known hotels in Kolkata has gifted me Christmas goodie bags and the end result after the celebration is nothing but 18 pounds of leftover cakes in my fridge. Actually, both my fridges are now half full with the…

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#Bengali Food Blog #bengali food blogger #best foodblog kolkata #best kolkata blog #chocolate cake rum balls #Chocolate Old Monk Rum Balls #chocolate rum ball recipe #chocolate rum balls recipe #Christmas Cake #Christmas Food #Food blogger in Kolkata #Indian Food Blogger #kolkata food blogger #old school rum balls #Rum Ball Recipe #traditional rum balls

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decadentoperarascaldiplomat · 2 years

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toolsofthechef · 5 years

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চকোলেট কেক বানান প্রেসার কুকারে মাত্র ২০ মিনিটে | Chocolate Cake in Pressure Cooker | Bengali Recipe

Learn how to make Cake in Pressure Cooker at home. Chocolate Cake Recipe without Egg. it is very easy and simple Bengali Recipe. আজ আমি ডিম ছাড়াই চকোলেট কেক বানিয়ে দেখাব প্রেসার কুকারে, সময় লাগে মাত্র ২০ মিনিট। তা হলে দেখে নিন এই Chocolate Cake বানাতে কি কি লাগছে।

Ingredients:- Maida 1 cup Sugar Powder 1 cup Butter 30 grams Yogurt…

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toolsofthechef · 6 years

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Chocolate Cake In Pressure Cooker - Easy Cooker Cake Recipe Without Oven - Sponge Cake Recipe

Chocolate Cake In Pressure Cooker – Easy Cooker Cake Recipe Without Oven – Sponge Cake Recipe

Here is most easy Chocolate Cake recipe in Pressure Cooker. This is very simple and easy cake recipe without oven. Learn how to make sponge cake in pressure cooker at home and try to make your own.

Ingredients of Chocolate Cake Recipe in Pressure Cooker: 1. Plain flour (1.5 cup). 2. Baking soda (1 tsp). 3. Baking powder (2 tsp). 4.…

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toolsofthechef · 6 years

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বাড়িতে সহজেই জেব্রা কেক তৈরী ওভেন ছারা - Zebra Cake In Pressure Cooker - Cake Recipe In Bengali

বাড়িতে সহজেই জেব্রা কেক তৈরী ওভেন ছারা – Zebra Cake In Pressure Cooker – Cake Recipe In Bengali

Here is another Special Christmas Cake Recipe Zebra Cake. We can make this Zebra Cake Recipe in Pressure Cooker without oven. So let’s watch how to make cake at home Without Oven in Bengali. It is very easy cake recipe for beginners. We can also called this xmas cake as 2 in 1 cake because we use cocoa powder for chocolate flavour…

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easyfoodnetwork · 4 years

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Frozen mixed berries | CLICKMANIS/Shutterstock From cooking fat to freezer cake, these are the items that make cooking easier for Eater editors For active home cooks or even those who generally dread the task, the freezer deserves credit for helping get dinner (or dessert) on the table. It’s a place that offers a wealth of shortcut meals and snacks, from exceptional frozen dumplings to nostalgic treats like tater tots. Frozen ingredients like chicken stock or marinara sauce can get a home cook most of the way to a finished meal. As long as people know the best way to store and defrost their freezer items, whether they’re cuts of meat or bagels, a freezer is undeniably an indispensable tool, during a pandemic and otherwise. Here’s a roundup of the useful items Eater editors are most likely to keep hidden away in their freezers. Cooking fat: Meat isn’t an everyday item in our house, so when we do cook with it, my partner and I like to save every last bit. That means saving the fat. Grease is one of those pesky residuals of cooking that’s harder to dispose of. It really shouldn’t go directly down the drain. Some people wait for it to cool in a container and then pour it in the garbage. However, I recommend saving that flavor. When you cook chicken, duck, bacon, or anything else particularly precious and tasty, save the drippings in a glass container and stick it in the freezer. Then use it in place of butter or oil in your cooking to impart more flavor. Duck fat is particularly tasty for cooking fried eggs at breakfast time. —Brenna Houck, Eater Detroit editor Ice cube tray and ice cubes: The most important items in my freezer are my two ice cube trays and the ice they hold. Since shelter-in-place has coincided with my pregnancy, I’m drinking a lot of non-alcoholic beverages, each of which is greatly improved by being even colder. I make cheater iced almond milk lattes by stirring drip coffee with ice and then adding more ice and almond milk. I cool down cups of herbal tea I discover I’ve left on the counter and enjoy iced tea. I drink so much more tap water when I remember to put ice cubes in it. The trick: Refill your tray with water every time you take cubes from it. Just make it part of your routine and it’s never empty. —Hillary Dixler Canavan, restaurant editor Frozen fruit: My biggest freezer staple is frozen fruit, mostly because I love a good smoothie. Great for breakfast or anytime you feel like you need a Vitamin C boost, the secret to a thick, filling smoothie is to use a fresh banana and frozen fruit without adding ice. I just buy the bags frozen from my local grocery store (even tropical fruits like pitaya are now pretty easy to find), but this is also a great way to store those final few strawberries before they go bad. Other uses of fruit in your freezer: cocktail ingredients, drink garnishes, a snack (especially frozen mango). —Erin Russell, Eater Austin associate editor Dino nuggets: Why eat boring chicken nuggets when you can eat chicken nuggets shaped like dinosaurs? It may be childish, but I will never stop getting a kick out of dino nuggets. It’s an easy lunch on a hectic day; just toss them in the toaster oven. Flip once. I guess you could make a side salad if you’re feeling fancy. But the only required side, as far as I’m concerned, is a dipping sauce — ideally barbecue sauce from Dinosaur Bar-B-Que because (a) it’s good and (b) obviously dino nuggets go best with Dino sauce. —Rachel Leah Blumenthal, Eater Boston editor Homemade gumbo: Gumbo is one of my favorite meals to make at home, but let’s be real; it’s a project, a cooking task that’s going to clock in at a couple hours before it’s done. Luckily, since there are only two of us at home, making gumbo always means gumbo leftovers, and I don’t think there’s a more satisfying freezer meal for me than a bowl of gumbo that I simply pulled out of the freezer (stored in a quart container) to defrost the night before in the fridge, and reheated for dinner that evening. Gumbo doesn’t really deteriorate significantly in the freezer; all you have to do is throw some rice in the rice cooker, and you have an easy weeknight dinner that totally makes up for all the effort you initially put into making a roux, simmering your ingredients, and just having patience for the gumbo to finish the first time around. —Missy Frederick, cities director Frozen dinners from mom: Being far away from my family is hard, especially now that I don’t really know when I can safely go back home to New York. Thankfully, I usually have deep-frozen containers of my mother’s home-cooking in my freezer, from my last visit home. Whenever I fly home, my mother usually asks me what foods I want to bring back (my favorites: shrimp and potol, a Bengali pointed gourd; chicken with squash), along with biryani. My mom batch-cooks everything and my dad portions out the food into 16-ounce deli containers, labels each one, and carefully packs everything into a disposable cooler with ice packs, ready to be placed in my overstuffed suitcase. This way, I can hold onto tastes of home even though it’s 1,700+ miles away. —Nadia Chaudhury, Eater Austin editor Banana ice cream: Forget cookies and cream or chocolate chip cookie dough. Banana is the best ice cream flavor, and I make sure to keep a half-gallon in my freezer at all times. Living in Newark, I’m lucky to be within walking distance of the scoop shop that makes it best: Nasto’s. I have three scoops after dinner every night, always with a drizzle of chocolate syrup, and it’s pure bliss. I understand that ice cream isn’t the most exciting thing in a freezer compared to frozen dumplings or mochi, but the flavor takes me back to sitting on my late grandmother’s balcony in Ankara, where we would split a bowl of fruit — mostly bananas — together. —Esra Erol, senior social media manager Freezer cake: I don’t remember what life was like before I discovered Freezer Cake. I don’t care to look back on that era. There’s something special about knowing a slice of banana upside-down cake or a thick slab of banana bread is waiting there, whispering my name gently from the back corner of the freezer. In these not-very-sweet times, being able to eat a slice of cake without ever cracking an egg or dirtying a bowl feels like a victory. All you need to do is let whatever cake you’ve so wisely frozen defrost slowly on the counter. Because sometimes turning on the oven is just too much work. —Elazar Sontag, staff writer Stock: The one thing I always try to have in my freezer is stock. Usually it’s chicken stock, either made from the carcass of a roast chicken or from a big pile of chicken wings I dumped in my Instant Pot, because so many recipes call for it, whether a little bit to help finish a sauce or several cups to make a soup or stew. Homemade stock tastes noticeably better, and since it’s easy to keep in the freezer, making up a big batch doesn’t risk any going to waste. To freeze stock, I measure it out into plastic baggies in rough one or two cup amounts, using a ladle with a half-cup measure on it, and then lie them flat in the freezer one on top of the other, so when they harden, they’re easy to stack. When I need to defrost, I zap a frozen bag for 30 seconds or a minute in the microwave and break off roughly as much as I need, or drop the whole cup or two into the pot. I have endured the shame of throwing out all sorts of things from my freezer, but I have never, ever wasted stock. —Meghan McCarron, special correspondent Homemade pesto: My frozen secret weapon is an ice cube tray full of homemade pesto. Pesto sauce, to me, is a special thing. Basil is a precious, flavorful commodity that seems expensive if you don’t have a farmers market nearby, and it doesn’t stay for very long either. Pine nuts are also quite pricey, so when I do make a big batch from scratch, I make sure to make it last. Pesto is so flavorful that you don’t need to use a lot for any single dish. That’s where the ice cube tray comes in. Filling a tray with pesto and freezing it into cubes is a trick I learned long ago when Pinterest was new on the scene and basically church for those interested in recipe ideas and hacks. Popping out one or two cubes of pesto as needed is a great way to make use of the sauce you may have made months ago when basil was in season, without having to defrost an entire Tupperware. It’s such an easy and fast way to add flavor to a quick pasta dish, some beans, a sandwich of any kind, and even to make into a vinaigrette for a salad on the fly. —Terri Ciccone, audience development manager Salted caramel ice cream: If it’s freezer junk food you seek, I present Lotus Biscoff Salted Caramel Ice Cream, something I started hoarding during the pandemic. I swear it’s the softest ice cream I’ve ever found. The instructions even recommend leaving it out for five minutes to soften before you dig in. There is a straight Biscoff cookie version, but I like the salted caramel mixed in. I buy it at Target, and do a search before I venture out to make sure it’s in stock. —Susan Stapleton, Eater Vegas editor Honorable mentions: Fresh herbs frozen in ice cube trays, bags of pre-peeled garlic, brownies, Eggo waffles, tortellini, peas, pierogis, homemade marinara sauce, cooked beans, rice cakes for stir fries, cookie dough. from Eater - All https://ift.tt/3dAswSL

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