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Title: Lost Recipes of West Bengal: A Culinary Time Travel

on April 15, 2025

banana blossom Bengali culture food heritage forgotten Indian dishes lost Bengali recipes mocha recipes Top post on indiblogger traditional Bengali food West Bengal cuisine

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Rediscovering the Forgotten Recipes of Uttar Pradesh

on March 27, 2025

Awadhi dishes Baati Chokha forgotten recipes Indian heritage food Lost Recipes Tahri Top post on indiblogger traditional Indian food Uttar Pradesh cuisine Uttar Pradesh food culture

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Rediscovering Forgotten Flavours – Shab Deg from Jammu & Kashmir

on February 04, 2025

forgotten Indian dishes heritage food Indian Food kashmiri cuisine Kashmiri winter dish Lost Recipes mutton recipes Shab Deg slow-cooked recipes Top post on indiblogger Traditional Cooking

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Basant Panchami and Its Delicious Traditions: A Celebration of Food and Festivities

on February 02, 2025

Basant Panchami boondi ladoo festival food Festive sweets Indian cuisine kheer khichdi malpua saffron rice Saraswati Puja spring celebrations Top post on indiblogger traditional recipes yellow food

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Winter Delights: Must-Try Winter Foods of North India

on December 06, 2024

comfort food gajar ka halwa healthy winter food Indian winter dishes makki ki roti North Indian cuisine pinnis sarson ka saag Top post on indiblogger warming foods winter foods winter recipes

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Indian Cooking Techniques: A Deep Dive into Tadka, Dum, and Clay Pot Cooking

on August 20, 2024

Authentic Indian Cooking Clay Pot Cooking Culinary Science Dum Cooking Indian Cooking Techniques Indian cuisine Indian spices Slow Cooking Tadka Tempering Top post on indiblogger Traditional Cooking

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Cooking with Spices: Unlocking the Chemistry of Flavour and Health Benefits

on August 15, 2024

#Cumin Asafoetida BayLeaf BlackPepper Cardamom CookingTips CookingWithSpices Coriander CornFlour FlavourScience HealthBenefits IndianSpices MakkiAtta spices TejPatta Top post on indiblogger turmeric

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Popular Posts

Gujarati Thali @ Iscon Thaal - Review Post

When I relocated to Ahmedabad from the Delhi-NCR region over two decades ago, I found respite in the city's milder summers. Unlike the relentless heat of North India, where April through June offers no reprieve from the scorching temperatures even at dawn or dusk, Ahmedabad's mornings and evenings were once an oasis of coolness. However, over the years, the tendrils of climate change have also insidiously tightened their grip on this city. The early morning hours are still cool, duration is reduced, blending into an oppressive daytime heat even from 9 AM, and the evenings, which used to bring a soothing breeze, are often stifling. The increasing intensity and duration of heatwaves, driven by global climate change, have not only made summers harsher but also strained the city's resources and tested the resilience of its inhabitants. The transformation is a stark reminder of the broader environmental crisis, reflecting how even the most familiar of climates can become hostile...

FOOD ITEMS FROM "Q"

"Q" is an alphabet, not many food items start with. I would like to recorrect this - not many Indian food items start from "Q". Anyway, now, as they say, the world is shrinking (literally and metaphorically too), so let us take food items from Q, irrespective of their origins. Before listing the other food items, I will share what comes to my mind with Q - this one is everybody's favourite - Quaker's oats. Quaker is a popular brand that produces many healthy(?) breakfast options. The other is Quesadilla is a Mexican Pic Wikipedia dish made with a tortilla filled with cheese and other fillings. There is a post in my blog about it. Please do check here . It has an Indian cousin invented by Indian mothers made with the available leftover roti and sabzi. :) Even Quinoa (pronounced as k iː n . w ɑ) is something we have recently introduced to. When I read about it and searched online, I found it very expensive. But to my Pic : Wikipedia surprise, I went to...

Top Ten Indian Food Documentaries on OTT

Indian cuisine, with its rich tapestry of flavours and diverse regional offerings, has always been my culinary haven. While I relish exploring the intricate expertise of global cuisines and indulging in the tastes of various cultures, it is Indian food that I return to for true satisfaction. The vibrant spices, soulful preparations, and cultural heritage of each dish evoke a sense of warmth and comfort that no other cuisine can quite replicate. It’s not just about food—it's a deep connection to my roots, and sharing this love for Indian cuisine is my way of celebrating it. This passion drives me to showcase the best of Indian food documentaries, offering a window into the traditions, stories, and techniques that make Indian cuisine so uniquely fulfilling. 1. Raja, Rasoi Aur Anya Kahaniyan (Netflix) Why Watch- This documentary series explores the royal kitchens of India, diving into the history, traditions, and stories behind the most famous royal cuisines. From Mughal feasts to Raj...

Rediscovering the Forgotten Recipes of Uttar Pradesh

Uttar Pradesh, a state known for its rich history and diverse culture, has an equally diverse culinary heritage. From the royal kitchens of Awadh to the rustic flavours of Bundelkhand, UP’s cuisine has been shaped by generations of traditions. However, amidst the growing popularity of fast food and fusion dishes, many authentic and traditional recipes have faded into obscurity. Let’s journey back to rediscover some of these forgotten gems of Uttar Pradesh’s culinary landscape. 1. Baati Chokha – The Rural Delight Baati Chokha, often associated with Bihar, is equally popular in the eastern regions of Uttar Pradesh. This simple yet flavourful dish consists of wheat dough balls (baati) baked over an open flame and served with chokha—a mashed preparation of roasted eggplant, tomatoes, and boiled potatoes, seasoned with mustard oil and spices. In the past, this meal was a staple for farmers and travelers due to its long shelf life and high nutritional value. 2. Tahri – The Forgotten A...

Title: Lost Recipes of West Bengal: A Culinary Time Travel

West Bengal is not just about literature, Tagore, and rivers—it is also about a rich, nuanced cuisine shaped by history, geography, and emotion. While iconic dishes like 'rosogolla', 'ilish bhapa', and 'shorshe bata' remain popular, many lesser-known gems of Bengali kitchens are slowly vanishing. These are the lost recipes—once made with care and love in ancestral homes, now fading from memory. 1. Paanch Phoron Diye Gathi Kochur Dalna (Taro Stem Curry) This dish uses tender stems of taro (kochu), cooked in a mustard-based gravy with paanch phoron (Bengali five-spice). Once a rural household staple, it’s rarely seen now in modern kitchens. Why it disappeared: It requires a lot of cleaning and prepping, and many people find taro stems hard to digest. 2. Shuktani / Shuktoni A distant cousin of the famous shukto, this dish was reserved for specific rituals and made with bitter and medicinal herbs like kalmegh or thankuni. Why it disappeared: Urban living ...

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