#bengali cake recipe

[dynamicsmassive8]

A Gastronomic Journey Through Sundarban: What to Eat and Where

Embark on a flavorful expedition through the Sundarbans, where every meal is a story of tradition, nature, and the intricate dance of flavors unique to the world’s largest mangrove forest. This blog will serve as your culinary compass, guiding you through the must-try dishes and the best spots to savor them while respecting the delicate balance of this UNESCO World Heritage site.

## Index

1. **Introduction to Sundarban's Culinary Landscape**

2. **Delving into Sundarban Cuisine**

   - The Influence of Geography on Diet

   - Signature Dishes of Sundarban

3. **Sustainable Dining in Sundarban**

   - Embracing Local and Organic

   - Eco-Friendly Eating Practices

4. **Where to Eat: A Guide to Local Eateries**

   - Traditional Bengali Restaurants

   - Eco-Lodges and Their Culinary Offerings

5. **Street Food in Sundarban: A Hidden Gem**

   - Must-Try Street Foods

   - Best Spots for Street Food Lovers

6. **A Taste of Sundarban: Recipes to Bring Home**

   - Recipe 1: Sundarban’s Fish Curry

   - Recipe 2: Mangrove Honey Glazed Vegetables.

7. **Conclusion: Culinary Conservation and Future Trends**

1.Introduction to Sundarban's Culinary Landscape : 

The Sundarbans, a maze of mangrove forests and waterways, is not only a haven for wildlife but a cradle for a rich culinary tradition shaped by its geography and the bounty of its waters and lands. Here, food tells the story of cultural heritage, environmental sustainability, and the intertwined lives of the communities that call this place home.

2.Delving into Sundarban Cuisine : 

### The Influence of Geography on Diet

The Sundarbans’ diet is predominantly influenced by its aquatic environment, with fish and rice forming the staple of local cuisine. This section explores how the geography of the Sundarbans shapes its food culture, offering a diet that’s both nutritious and sustainable.

### Signature Dishes of Sundarban

From the succulent Hilsa fish curry, known locally as Ilish, to the rich and aromatic Bhaat (rice) varieties, Sundarban’s cuisine is a testament to the region's diversity and culinary ingenuity. This part of the blog will dive into the recipes, origins, and stories behind the area's most beloved dishes.

3.Sustainable Dining in Sundarban

### Embracing Local and Organic

Sundarban's culinary scene is increasingly moving towards sustainability, with a focus on locally sourced, organic ingredients. This shift not only supports local farmers and fishermen but also ensures fresher, healthier meals for visitors.

### Eco-Friendly Eating Practices

This segment highlights how both locals and visitors can contribute to conserving Sundarban’s fragile ecosystem through mindful eating habits, such as choosing seasonal produce and reducing food waste.

4.Where to Eat: A Guide to Local Eateries

### Traditional Bengali Restaurants

Discover the best spots in Sundarban for traditional Bengali cuisine, where the authenticity of flavors and the warmth of local hospitality create an unforgettable dining experience.

### Eco-Lodges and Their Culinary Offerings

Eco-lodges in Sundarban are not just about sustainable accommodation but also about providing a culinary journey that respects the environment. Learn about the lodges that offer the best in eco-conscious dining.

5.Street Food in Sundarban: A Hidden Gem

### Must-Try Street Foods

Uncover the street food scene of Sundarban, where quick bites like Puchka (spicy water balls), Bhapa Pitha (rice cakes), and freshly caught fish fry offer a taste of local life.

### Best Spots for Street Food Lovers

This part guides you to the streets and markets where Sundarban’s street food culture thrives, promising delicious discoveries at every corner.

6.A Taste of Sundarban: Recipes to Bring Home

Bringing the flavors of Sundarban to your kitchen, this section shares two iconic recipes from the region, complete with cooking tips and cultural insights.

7.Conclusion: Culinary Conservation and Future Trends  

The culinary journey through Sundarban is more than just about savoring flavors; it's a pathway to understanding and participating in the conservation of this unique ecosystem. As the region embraces sustainable practices, the future of Sundarban cuisine looks to balance tradition with environmental stewardship, ensuring that this gastronomic heritage thrives for generations to come.

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[shokherrannaghorbysalma]

Special Bhapa Pitha Recipe | ভাতের হাড়িতে ভাপা পিঠা | Idli Recipe

Bhapa pitha is a popular sweet snack amongst Bengali and Assamese people. It is delicate, soft, and contain various forms of texture with a fusion of rich flavour as you bite into the pitha. Bhapa pitha is regarded as a classic winter delicacy. Bhapa Pitha is a steamed rice cake that originated in Bangladesh and is the most famous traditional Pitha.

https://dev-shokherrannaghorbysalma.pantheonsite.io/recommends/bhapa-pitha-recipe/

[specialitycateringservices]

Best Bengali Food Menus for Your Upcoming Wedding Ceremony

Foods are an important part of the wedding because it helps the people to make their event memorable. We know that Bengalis like to eat various foods, so the Bengali wedding menu section plays a vital role. Weddings are not exempt from the rule that food elevates any occasion! A time had passed when family members used to plan the entire wedding.

So this blog will discuss the best Bengali food menu for the upcoming wedding ceremony. Organise it systematically, and people are considered the best wedding catering in Kolkata. Choosing the right catering services for your wedding will help avoid headaches. So, if your wedding is coming soon, this blog will be helpful for you. 

A few dishes are very popular on the Bengali wedding menu. We know that all the Bengali food items are delicious and make your wedding memorable. A few Bengali food items are listed below. 

Starter 

The starter is an important part of the Bengali wedding food menu and involves both veg and non-veg items. A few common starters in Bengali weddings are listed below. 

Vegetarian  starter 

Paneer tikka kabab 

A well-liked wedding appetizer is paneer tikka. You can order the smoky tandoori snack by skewering spicy paneer cubes, onion, and capsicum in creamy yoghurt and then grilling them in the oven.

 Veg cutlet 

Vegetable cutlets are another savoury vegan meal item for weddings. A favourite Bengali evening snack is often referred to as vegetable chop.

Mochar chop 

Your wedding food will have a traditional touch with deep-fried dumplings made with banana flowers. This delicious colonial treat is a wonderful nibble to offer your visitors and is made from boiling banana flowers, potatoes, almonds, and flavorful spices. 

Non-vegetarian starter 

Egg devil 

 This is the mouthwarming starter in the Bengali wedding food menu. Slices of the egg are wrapped in a spicy coating to make the delectable delicacy known as "egg devil." Salads and kasundi are served beside it.

Fish cutlet 

Fish cutlet is a popular food item on the Bengali food menu and a very delicious snack. We know that Bengalis mainly prefer food items, so you should add this food item to your wedding starter. 

Chicken lollipop 

This Indo-Chinese appetizer is becoming increasingly popular in the modern Bengali wedding menu. Chicken lollipops are extremely hot and spicy appetizers.

Main course 

Every wedding catering service provides the guests with the best quality service and food items. It will help you to make their event memorable and amazing. 

Vegetarian menu 

Koraisutir kochuri 

Koraishutir kochuri is the popular veg food item on the  Bengali food menu and is considered in the main courses. This is among the greatest vegetarian wedding meal ideas, and it is typically served with aloo dum gravy or Chana dal.

Echorer dalna 

Schroer data is the famous veg food item on the Bengali wedding menu. A delicious option on the Bengali Wedding menu is anchored data or raw jackfruit curry. 

Misti pulao

Most Bengali events serve this well-known dish. It is a flavorful yellow pulao with sweet undertones that pairs beautifully with a hot, spicy curry. 

Dhokar dalna 

A popular Bengali meal called Dhokar Dalna is created from spiced channa dal koftas, or lentil cakes cooked before being drenched in a curry made with tomatoes and coconut.

Non-vegetarian

Fish paturi 

You should include this food item in your Bengali wedding food menu. Before being cooked on the banana leaf, the fish is marinated with mustard paste, curd, and many spices. Fish like bhetki or hilsa work best for this recipe.

Mutton Kosa 

This is a popular and traditional food item on the Bengali wedding menu. It is mainly served with steamed rice, pulao and rumali roti.

Chicken/Biriyani 

Most of the famous catering services in Kolkata serve Biriyani as the main course. It is very common in Indian wedding menu lists. 

Chicken cheap 

One of the most well-known chicken side dishes, chicken chaap, will win your heart and leave you wanting more over and over.

Desert 

Dessert is the sweetest section of the Bengali wedding food menu. In this section, guests will get various types of sweet items. 

Rosogolla 

The most well-known Bengali dessert, rosogolla, is a ball-shaped chenna dumpling covered in sweet syrup. So you must include this food item in your Bengali wedding food menu.

Sandesh 

This is the popular and common dessert on the Bengali wedding menu, and this iconic Bengali delicacy is composed of chenna, milk, and sugar.

Final word 

These are the favorite food items you should add to your wedding menu list to make your wedding menu memorable. In order to set a proper Bengali menu, you need to contact the best catering services in Kolkata, who can serve all the food items at an affordable price with proper hygiene.   

If you have another food item and you want to add it to your Bengali wedding menu list, you can share that with us by commenting. 

[papiyaskitchen]

জন্মাষ্টমী স্পেশাল নরম তুলতুলে তালের বড়া বা তাল ফুলুরির সহজ রেসিপি সাথে তালের রস বের করার পদ্ধতি || Taler Bora Recipe in Bangla || How to Make Palm Fruit Cake in Bengali || Bengali Sugar Palm Fritters || Janmashtami Special Taler Bora Recipe || Bengali Style Palm Fruit Fritter Recipe

[decadentoperarascaldiplomat]

ভাতের হাঁড়িতে ভাপা পিঠা তৈরির সবচেয়ে সহজ রেসিপি | Vapa pitha | Bangladeshi pitha recipe

ভাতের হাঁড়িতে ভাপা পিঠা তৈরির সবচেয়ে সহজ রেসিপি | Vapa pitha | Bangladeshi pitha recipe | Pitha Assalamualikum Everyone, Welcome to your favorite fnfcooking Channel. Hopefully, you and your family liked my previous recipes. All of my them were easy and simple to follow.

[theyearofyears]

Shubho Noboborsho! Pohela Boishakh is Bengali New Year, a secular festival. The Bengali or Bangla year is now 1428. In Bangladesh 14 April is new year and a national holiday, in other places its 15 April. Started in 1989 as a reaction to the then military dictatorship, Mangal Shobhajatra is a mass procession on Pohela Boishakh symbolising peace and unity, irrespective of class, age, faith or gender. It is now recognised on the UNESCO List of Intangible Cultural Heritage. But rather than share pictures of that, I’m choosing this beautiful cake creation and wise words about life and sugar by lovely human, Rahul. Happy New Year. Posted @withregram • @bakewithrahul A #cake for Bengali New Year and some new decorations with some old techniques... Swipe to see the #royalicing cake topper! This week has so many #Indian #festivals, starting from #Navratri, #Baisakhi, Tamil New Year, Bengali New Year and also #Ramadan! A collection of amazing #celebrations across all the sub-continent and world. As a #Bengali, Bengali New Year on 15th April, is probably the closest to my heart! As it is celebrated at the end of spring and beginning of summer time, it just brings so much more joy and happiness. Along with some beautiful flowers, this is the time of #mangoes, #watermelon, #lychees and jackfruit! An amazing time to welcome the New Year indeed! Even though it is the time to celebrate the New Year and the new beginnings, we can’t let the #old go into oblivion! Welcoming the new never meant forgetting the old, instead it is more like embracing the new with the old! So, in this cake there is some royal icing #filigree and decorations, which was extremely popular till about 1980s, along with some modern concrete style frosting as well as wafer paper flowers. These days we don’t use royal icing as much, but you can do some amazing work with it. Give it a go. One egg white and approximately 240-250g icing sugar will do the magic! Hope you all have an amazing week! Sending lots of #love to all! #instacake #cakeart #concretefrosting #recipe #bengalinewyear #gbbo #bakeoff #waferpaperflowers #butterfly #royalicingdecoration #swissmeringuebuttercream #magnolia https://www.instagram.com/p/CNu0GpgFQ5t/?igshid=x39zj35vbp0m

[we-the-chefs]

Elevate Your Meals: Premium Homemade Food Delivery in Your Area

In today's fast-paced world, finding wholesome and delicious meals can be challenging, especially if you crave something that feels like home. Luckily, premium homemade food delivery services have risen to the occasion, offering an array of dishes that are made with love and care. Whether you’re in the mood for comforting home made food, authentic Bengali food near me, or craving to Order Desserts and Snacks Near Me in Gurgaon, there’s an option for every palate.

The Growing Demand for Homemade Food

There’s something special about homemade meals that can’t be replicated by restaurant food. The authenticity, the freshness of ingredients, and the care that goes into each dish make home-cooked meals a preferred choice for many. With more people looking for healthier and heartier alternatives to fast food, the demand for home made food is at an all-time high. Whether it’s a comforting bowl of dal or a plate of hand-rolled rotis, homemade meals deliver that sense of warmth that many of us crave.

Discover Authentic Bengali Cuisine Near You

For those who have a love for regional flavors, Bengali cuisine stands out for its rich spices, fresh ingredients, and heartwarming recipes. If you’re searching for Bengali food near me, you're in for a treat. Traditional dishes like fish curry (Macher Jhol), Shorshe Ilish (Hilsa fish in mustard sauce), and Mishti Doi (sweetened yogurt) are just a few examples of the diverse and delicious food that Bengali culture offers.

Premium food delivery services now offer freshly prepared Bengali dishes right to your door, ensuring you enjoy the richness of this cuisine without leaving your home. Whether you’re a Bengali food aficionado or just curious to try something new, ordering homemade Bengali food is a great way to experience the depth and flavor of one of India’s most beloved cuisines.

Satisfy Your Sweet Tooth: Desserts and Snacks Delivery in Gurgaon

No meal is complete without a little something sweet. Whether you're celebrating a special occasion or simply craving an indulgent treat, you can now easily Order Desserts and Snacks Near Me in Gurgaon through various homemade food delivery platforms. From artisanal cakes and traditional Indian sweets like rasgullas to savory snacks like samosas and kachoris, you can enjoy a wide variety of homemade delights crafted by skilled local chefs.

These homemade treats are often prepared using family recipes, ensuring an authentic taste that’s both satisfying and nostalgic. Unlike store-bought snacks or desserts, these homemade offerings are free from preservatives and often made with locally sourced ingredients, making them a healthier choice for you and your loved ones.

Why Choose Homemade Food Delivery?

There are countless reasons to opt for premium homemade food delivery. First and foremost, it offers the convenience of having delicious, nutritious meals delivered right to your door, saving you time and effort. Secondly, homemade food is often prepared with more care and attention to detail, ensuring that each meal is packed with flavor and goodness.

Additionally, many homemade food delivery services prioritize sustainability by using eco-friendly packaging and sourcing ingredients from local markets. This makes it not only a healthier option for you but also a more sustainable choice for the planet.

Conclusion

With the rise of premium homemade food delivery, enjoying home made food, authentic Bengali food near me, or the ability to Order Desserts and Snacks Near Me in Gurgaon has never been easier

[southeastasianists]

On the western shore of the Chao Phraya river, south of the Wat Arun temple, lies Bangkok’s small Siamese-Portuguese enclave, Kudeejeen. Within its maze of narrow alleyways that weave past aging teakwood houses lies a 250-year-history of cultural commingling. In that time, the neighborhood has been home to Siamese-Portuguese, Thai, and Chinese residents of different religions. This diversity can be seen in the local architecture, with the Catholic Santa Cruz Church, the Buddhist Wat Kalayanamit, and the Kudi Khao Mosque a few minutes’ walk from one another. The combination of cultures is also deliciously evident in the enclave’s sweet specialty: khanom farang Kudeejeen, or the Kudeejeen “foreigner cake.”

Behind a bright teal door down an alleyway is Kanoom Farung Lan Mea Pao. The dark interior of the family-run bakery features big mixers in the corner, several blazing charcoal braziers in the middle of the room, and the sweet aroma of freshly baked khanom farang Kudeejeen. Along with Kanoom Farung Pa Lek and Thanusingha Bakery House, it is one of the only three bakeries that makes the cupcake. The small, golden discs resemble sweet muffins, their flat tops adorned with pieces of dried fruit—usually raisin, persimmon, and winter melon—and caramelized sugar. Crispy and crunchy on the outside and fluffy on the inside, the cupcakes are not made with raising agents. In fact, for such a rare treat, the cake itself has a shockingly plain ingredients list: eggs, wheat flour, white sugar, and the dried fruit.

Although it sounds simple, spinning these basic ingredients into khanom farang Kudeejeen is an art that dates back at least 252 years, to the time when Kudeejeen was established. Navinee Pongthai, a Kudeejeen native and the owner of the Baan Kudichin Museum, which chronicles the history of the enclave and the Siamese-Portuguese people, believes the cake’s origins might go back even further, to when the first Portuguese traders settled in the capital of Ayutthaya in the 16th century.

According to Pongthai, the cake is the result of Portuguese settlers and their descendents struggling to recreate European-style sweets. “At first, they tried to make cakes with rice flour, since wheat flour was hard to come by. But the cakes were too hard,” she says. While many classics of Portuguese confectionery revolve around sugar and egg yolks, the lack of available flour and milk forced Kudeejeen bakers to adapt. “Traditional Thai desserts are made from sugar, coconut milk, and duck egg yolks, which are very different than what they were used to. So the Siamese-Portuguese tried to make a replica of European cake without milk and butter.” The result is a cake that is less moist and more flat, as it doesn’t rise up like regular cupcakes, but is still fluffy and tasty.

Khanom farang Kudeejeen is not the first fusion dessert nor the most famous among Thais. Many of the most popular Thai sweets can be traced to Maria Guyomar de Pinha, an Ayutthaya-born woman of Japanese-Portuguese-Bengali descent who was married to a high-ranking Greek official in the 17th-century Ayutthaya court. One of her most iconic creations is foi thong, a nest of egg yolk–based golden threads boiled in sugar syrup. Anyone familiar with Portuguese confectionery will notice the treat’s striking similarities to Portugal’s fios de ovos. Another classic attributed to Guyomar de Pinha is sangkhaya, a coconut jam that may have been inspired by Portuguese custard. However, her recipes did not include cakes, making khanom farang Kudeejeen a dessert unique to the enclave.

Though the cake’s roots lie in the 16th-century intermingling of Portuguese and local traditions in Ayutthaya, it is forever associated with its home in Kudeejeen. After Burmese invaders sacked and destroyed Ayutthaya in 1767, many Siamese-Portuguese, along with other residents of the former capital, migrated to the kingdom’s new seat of power in the town of Thonburi. Here, the king gifted the Siamese-Portuguese community with the land that would become their enclave in 1769. The plot was a reward for aiding in the fight to successfully drive out the Burmese invaders.

Also spelled “Kudi Chin,” Kudeejeen's name is a nod to a nearby Chinese temple and the local Chinese community. Diners can see the influence of these Chinese neighbors in khanom farang Kudeejeen’s toppings. Considered symbolic of health and fortune, the dried fruit was originally added to the cakes just for Lunar New Year celebrations. But the decorative, auspicious additions proved so popular that bakeries have since incorporated them into the cupcake year-round.

Thonburi’s time as a major hub was short-lived: The capital moved across the Chao Phraya river to what would become Bangkok in 1782. But the Siamese-Portuguese community of Kudeejeen stayed put. Still very close to the capital, Thonburi is now a district within greater Bangkok. Despite the staggering size of Thailand’s largest city—it has an estimated 10.7 million residents as of this year—just the three, hole-in-the-wall bakeries continue to make khanom farang Kudeejeen from their small, diverse enclave. For the Kudeejeen locals, they are a special occasion treat and a New Year staple or gift. For visitors, they are a great souvenir and a must-buy when visiting the area.

While not all of us have our own charcoal brazier, it’s still possible to make a version of khanom farang Kudeejeen at home with the recipe below.

Homemade Khanom Farang Kudeejeen

Yield: 10–12, depending on the size of your cupcake liners and muffin pan Special equipment: An electric mixer with beaters Cupcake liners Muffin pan For the cupcakes: 6 eggs (the small eggs used in this recipe were around 45 grams each) 1/3 cups of flour 1/2 cups of fine white sugar A splash of vanilla extract (optional) For the toppings: 2 tablespoons of assorted raisins and dried fruit 1 tablespoon of white sugar 1. Preheat your oven to 360° F and place the cupcake liners in the muffin pan. 2. Measure out all the ingredients and set them aside. As there is no raising agent, the fluffiness of the cupcakes relies entirely on the aerated eggs, so it’s important to move quickly. In a mixing bowl, add the eggs, sugar, and—if desired—a splash of vanilla extract, then beat the ingredients using an electric mixer until the mixture is foamy and very pale. This should take at least a minute; the mixture should double in size and be a little stiff. 3. Gradually sieve and stir in the flour (do not pour it in all at once). If you end up with lumps, whisk the mixture again with the electric mixer. Make sure to do it swiftly so that it doesn’t deflate. Don’t worry about it being too runny. If the cupcakes are thick with too much flour, they will become too dense. 4. Fill up each cupcake liner to 3/4 full and place the tray in the oven. 5. Let the cupcakes bake for two minutes before adding the dried fruit on top. Add as many as you like then sprinkle the cakes with some sugar before putting them back in the oven. 6. Let the cupcakes bake for 12–15 more minutes before pulling them out (check about halfway through and rotate the tray if they’re baking too much on one side). Do the toothpick test to check if they are ready. They might deflate and wrinkle a little afterward, but that is normal.

[cookiesydotcom]

Sponge Cake Recipe- Simple & Easy Cake Recipes- Bengali Recipe Pressure Cooker Cake https://cookiesy.com/sponge_cake_recipe-_simple_and_easy_cake_recipes-_bengali_recipe_pressure_cooker_cake

[disinfectatas]

Think Outside the Banana. Eat the Peels

After the British chefs Nadiya Hussain and Nigella Lawson developed recipes using banana skins, the British cooking public is perplexed. In November, the British cookbook author and food personality Nigella Lawson shocked her nation when she demonstrated a recipe from her latest cookbook, “Cook, Eat, Repeat,” on her BBC television show of the same name. It wasn’t royal family-level scandalous. Still, based on public reaction, you’d think she’d caused a major controversy.

And all because she’d prepared a fragrant dish of cauliflower — and banana peels.

“I certainly didn’t expect newspaper headlines about it!” she said in an email. “It’s hard to overcome the cultural assumptions about what is and is not edible, and to start eating what we have customarily regarded as waste.” A few months earlier, another British culinary television star and cookbook author, Nadiya Hussain, had appeared on a “Good Morning Britain” segment on cooking during lockdown. “Everyone’s making banana bread,” she explained, offering resourceful tips on using scraps to avoid food waste. “Don’t chuck the peel away. Cook it up with some garlic and onions and barbecue sauce, stick it in a burger, and you’ve got, like, pulled pork, pulled chicken.” After Ms. Lawson’s show aired, Ms. Hussain’s previous appearance resurfaced, and the peels became a culinary cause célèbre. “Nigella Lawson shocks viewers with banana skin recipe,” read one Independent headline. “Are banana skins about to become a must-eat ingredient?” wondered the Guardian.

https://saac.instructure.com/eportfolios/3565/Home/4k https://saac.instructure.com/eportfolios/3567/Home/___Love_Will_Tear_Us_Apart_HD_ https://saac.instructure.com/eportfolios/3568/Home/ https://saac.instructure.com/eportfolios/3569/Home/HD___Love_Will_Tear_Us_Apart_UHD__1080p https://www.guest-articles.com/health/think-outside-the-banana-eat-the-peelsa-24-05-2021 https://www.thewyco.com/news/think-outside-the-banana-eat-the-peels-24-05-2021 https://bangjago963604740.wordpress.com/2021/05/25/think-outside-the-banana-eat-the-peels/ https://healthymboa.org/forum-healthymboa/topic/think-outside-the-banana-eat-the-peels/#postid-4778 http://www.shadowville.com/board/buyselltrade/think-outside-the-banana-eat-the-peels#p478540 https://www.getrevue.co/profile/babangtampan/issues/weekly-newsletter-of-irontmp-issue-1-630151 https://skiracing.com/sr-members/disinfectatas/profile/

Ms. Hussain, whose parents are Bangladeshi, credits her father, a former chef and restaurant owner, for introducing her to cooked peels. In Bengali cuisine, unripe skins are cooked until soft, then puréed with garlic and green chiles, and sautéed with additional seasonings. As Lathika George, the author of “The Kerala Kitchen,” said, “Different varieties of banana grow all over India and there are recipes for all parts of the plant — flowers, fruit and even the trunk of the plant!”

In the southwest region of India’s Kerala state, where Ms. George was born, unripe bananas are most commonly associated with a thoran, a type of stir-fry for which they’re soaked then sautéed with a bouquet of bloomed spices and an aromatic, chile-warmed paste of ground coconut. Some adaptations include the peels, while others feature them on their own. “As the skin and flesh of green unripe banana is like a vegetable, it is also used for kofta (mashed-vegetable dumpling), cutlets and vegetable curries,” Ms. George added. Travel north and you’ll find dishes that feature riper skins. Ms. George cited an Assamese khar from the northeastern part of India that calls for the ripe, sun-dried peels of an indigenous strain of banana. “Personally, I think it’s just a fad, especially if you’re vegan and looking for different options,” she said of the hype in Britain.

Banana skins have been trendy among vegans since at least 2019, when online recipes began circulating for treating the peels like bacon. At around the same time, the pulled not-pork had its first brush with internet fame, courtesy of the Canadian blogger Melissa Copeland, who published an explainer — and recipe — on her site the Stingy Vegan along with a video on Facebook. She’d developed it after learning that vegans in Venezuela use bananas’ outer jackets for an alternative to carne mechada (shredded beef), and in Brazil a similar swap is popular in a dish known as carne louca (or “crazy meat”). Ms. Copeland’s “pulled” peels “made it onto the menus of several restaurants in places as far away as Hawaii, Malta and New Zealand thanks to this recipe!” she wrote in an update to her original article a few months after posting it.

For the American author Lindsay-Jean Hard, the appeal of cooking with banana peels extends beyond interests in veganism. She has spent the last 11 years learning as much as possible about utilizing the jettisoned parts of her produce. Her 2018 cookbook “Cooking With Scraps” includes a recipe for her grandmother’s banana cake layered with brown sugar frosting, and one notable change: She substituted the fruit with its peels, softening them with a simmer, then puréeing them with some of their cooking liquid. (She has subsequently realized that freezing them in advance takes care of the softening.) She applies the same technique to banana bread, utilizing the whole fruit — casing and flesh — for “even more banana flavor.” Ms. Hussain does a whole-banana loaf too. It’s a gooey, chocolaty “roller-coaster,” as her daughter described it on her mother’s Instagram story, where it debuted. She doesn’t trouble herself with tenderizing the peels; they yield during baking, resulting in a springy chewiness.

[leemarkies]

i’m from the middle-east and i do admit we don’t really use strong spices like those used in south asian food and we’re around the same level with east-asian cuisine wrt to the ouch of flavour in general everyday dishes but i grew up in a neighbourhood where there were so many different people from a lot of countries and we’d regularly exchange food and stuff so i’ve had the pleasure of exploring indonesian, bengali, japanese, pakistani, thai, burmese, indian & turkish food etc! and my mum makes chinese dishes from time to time so that as well. being in a mixed family really helps you open up to different tastes but even if not, a diverse neighbourhood does the trick~ my mum is pretty good at cooking (but she learnt everything after marriage skdkfk my grandma taught her how to make everything we usually eat) and my father… well i’ve only had food made by him 2 times total when my mum wasn’t able to but he made some batata harra with spiced chicken! and the second time was some eggplant dish i can’t quite recall but both were seasoned quite well and he didn’t follow any recipe online/called his mother for it so i was very surprised :3 yeah even the fancy tricks on masterchef can’t take away the fact that the food tastes a little disappointing… my first try with mac & cheese was AWFUL i have no idea how people like the taste of sharp cheddar so much like the amount of it that goes into the boiled noodles is just *shivers* i think i prefer middle eastern cuisine the most but south asian and east asian food is also very good. yeah i think overall the asian food remains best from what i’ve tried so far! what are some of your favourite indian dishes? i dunno much about it but i do know that i adore dosa and we have it for breakfast every 3 months or so :D i bake sometimes! tomorrow i’ll be making black forest dessert cups hehe another question added: what are you favourite desserts as well? - 🍉

oooo that sounds so fun!!!!! i loved it when i would go over to my friend’s house and their family would make dinner ! love trying new stuff! and your parents seem like natural chefs hehe not even needing a recipe

yeah i’m not a huge cheese person and i don’t particularly like mac and cheese :/ which draws the ire of a lot of people bc that’s like .. a staple food here. and i looooove east asian food too!!! i really like indian butter chicken, chicken masala, and biryani! i’ve never heard or tried both dosa or black forest dessert cups :O and i looove tres leches cake 😋

[bengali-food-tales]

Wishing a Merry Christmas to my Instagram friends and Family 🎅🎄⭐🎂 . . Today's Bengali style Christmas Treat at my home was with homemade . 🔅 Gajar Halwa garnished with finely chopped almonds, cashews, pistachios and a cherry. Though its looking like a nice Cup-cake on my plate, but It's a super-rich traditional Indian sweet made of grated carrots with loads of ghee, sugar, milkmaid, khowa kheer, cinamon and cardamom powder. . . 🔅 Bhetki Maacher Luchi ( Bhetki fish stuffed deep fried flatbread) . . 🔅Sabeki Aloor Dom ( a typical Bengali style aloor dom/ savoury potatoe curry cooked in the gravy of poppy seeds paste, coconut paste, cottage cheese paste and cashew nuts paste. Combination of fennel seeds paste & ginger pastes along with yogurt and other aromatic spices are the key ingredients of this recipe. . . 🔅 Fruit Cakes availed from a local bakery. . My resolution for this Christmas was to treat my family with a complete vegan meal, however, the subtle presence of fish is there in puris. I believe the merriment is not only for humans, but the animals also deserve the same. Hence, a Merry Christmas to the keepers and the protectors of the animals as well 💕 . . #bengalifood #bengalicuisine #cooking #bengalicooking #homecooking #food #homemadefood #homecook #foodie #homechef #foodporn #foodgasm #foodphotography #foodceleb #foodfood #instafood #instacooking #instagram #foodblogger #indianfood #indianfoodbloggers #pleaseshoutout #kolkatafoodbloggers #kolkatafoodie #bongconnection #kolkatasutrafood #calcuttacacophony #thecalcuttatalkies #christmastreats #bangalirbangaliana (at Kolkata The City Of Joy) https://www.instagram.com/p/B6fs8_eFb_q/?igshid=1axm9xm2flhhj

[we-the-chefs]

Local Food Love: Discovering Nearby Homemade Delights

In a world dominated by fast food and restaurant chains, there's something incredibly special about savoring a meal that tastes like it was made in the warmth of your own kitchen. Homemade food has a unique charm, offering flavors that are rich, comforting, and often healthier than their commercial counterparts. Whether you're craving something nostalgic or just want a break from the usual takeout, exploring home food delivery services can be a game-changer. In this blog, we'll dive into the local scene, focusing on how you can easily order homemade food, including authentic South Indian dishes, right here in Gurgaon.

The Comfort of Home Food Delivery

With the rise of food delivery services, it's now easier than ever to enjoy home-cooked meals without having to spend hours in the kitchen. Home food delivery services connect you with talented local chefs who prepare meals with the same love and attention to detail that you'd find in your own home. This trend is perfect for those who want to eat healthy, delicious meals but don't have the time or energy to cook every day.

Whether you're looking for traditional North Indian curries, wholesome Bengali fare, or spicy South Indian dishes, there's a home food delivery service in Gurgaon that can cater to your cravings. These services often offer a wide variety of options, from everyday meals to special diets, ensuring there's something for everyone.

Order South Indian Food Near Me in Gurgaon

For those with a soft spot for the flavors of South India, you're in luck! Gurgaon is home to a number of talented chefs who specialize in South Indian cuisine. From crispy dosas to flavorful sambar and tangy rasam, these dishes are prepared using authentic recipes passed down through generations. When you order South Indian food near you in Gurgaon, you're not just getting a meal—you're getting a taste of tradition and culture.

One of the great things about ordering from a home chef is the ability to customize your meal. Whether you prefer your food extra spicy, or you're looking for a specific dietary requirement, many home chefs are happy to accommodate your needs. Plus, knowing that your meal is made fresh, with quality ingredients, adds an extra layer of satisfaction.

Why Choose Homemade?

Homemade food isn't just about taste—it's about nourishment. Meals prepared at home often use fresher ingredients, less oil, and fewer preservatives compared to restaurant food. This means you're getting a meal that's not only delicious but also better for your health. Additionally, by supporting local home chefs, you're contributing to the community, helping small businesses thrive, and encouraging a culture of healthy eating.

The convenience of having these meals delivered straight to your door is just the icing on the cake. Whether you're ordering for a family dinner or just for yourself, home food delivery offers a personalized experience that you simply can't get from a regular restaurant.

How to Get Started

If you're ready to explore the world of homemade delights in Gurgaon, start by searching for home food delivery services in your area. Many platforms and apps allow you to browse menus, read reviews, and place orders with just a few clicks. When searching, use keywords

[toolsofthechef]

Atta Cake Recipe in Pressure Cooker - Eggless Whole Wheat Cake - Easy Cooker Cake Recipe Bengali

Atta Cake Recipe in Pressure Cooker – Eggless Whole Wheat Cake – Easy Cooker Cake Recipe Bengali

Learn how to make Atta Cake Recipe in Pressure Cooker. Eggless Whole Wheat Easy Cake Recipe. This is the simple and easy Bengali Recipe. আটা দিয়ে সহজ পদ্ধতিতে কেক ডিম ছাড়া এমনকি ওভেন ছাড়া ||

Ingredients:- Atta / Whole Wheat 1 cup Sugar Powder 1 Cup Baking Powder ½ tsp Baking Soda ½ tsp White Oil ½ cups Yogurt ½ cups Cinnamon…