Ilish or Hilsa is the favorite Bengali fish and makes it into the favorite top 3 food list of a lot of Bongs. My husband keeps telling me th...

Ilish is one of the most loved Bong food. As I mentioned in my previous post ( http://www.bongcook.com/2011/11/ilisher-hilsa-patla-jhol.html...

Updated: With video If you are a Bengali you have literally grown up eating Phulkopir Dalna. This is one of the most common and fundamenta...

This Durga pujo we got more busy than usual, as both me and my teenage daughter decided to volunteer at the pujo venue. Serving food for hu...

Gondhoraj Bhetki is one of the most popular dishes served in the famous Oh Calcutta! restaurant in Kolkata. If you landed on this page sear...

  One of my friends is from coastal Karanataka and this is her signature dish. First time she made it for a large gathering, everyone love...

  I got this recipe from Mr. Atul Sikand over a food network on Facebook. The day I decided to make it I called my husband to know whether...

Potol or Parwal was rarely available outside Bengal. However, with the whole world shrinking I do see them now even in the US at the local ...

[Updated] Railway mutton curry takes you back to the colonial era when travelling by first class train was for the privileged. This not to...

Updated: With new photos This makes it into the top 10 dishes of most bongs. Evolved in Bangladesh this has close ties to it’s neighbori...

Rajasthan is not a place people associate with Meat. My husband is always eager to narrate the horror story of how he had to stay without n...

Most Indian restaurants serve Kadai chicken, which is almost always served in a kadai :) (Indian wok). After importing a new copper bottom ...

There is a famous restaurant in Kolkata called Honey-Da-Dhaba. They make this famous Chicken Bharta. I had heard a lot about it but never r...

The Rogan Josh is commonly served in restaurants of Kolkata is very different from the actual Kashmiri Rogan josh. I have previously publish...

When we were in school most wedding banquets started serving what they called Kashmiri Stuffed Dum Aloo. They varied considerably in taste a...

Traditionally we make Maacher Jhol with sweet water fishes. Since here in US we have limited access to rui, katla in their frozen forms, I k...

I see a lot of stories online around the origin of this famous Bangladeshi dish. I do not know which is the real story but I heard the same ...

Tilottama rui as the name suggests is made with til or white sesame seeds. This recipe was published in a recipe book by Sananda magazine. T...

Sometimes the bongcook is tired of cooking. Interestingly even though my little one will gobble down pizza/pasta when offered, prefers to e...

Omelet curry started out as a quick dinner remedy when I was working. When me and my husband came back from work, we were too tired to cook...