On December 13 & 14 Chef Sukanya Kar Bhowmik shared her Bengali culture with us through an incredible meal!
Chumur This popular roadside snack features phuchka, fried, puffed crispy puri, filled with a mixture of cooked potato, tamarind paste, minced onion, cilantro, green chilis, and roasted and crushed cumin and coriander.
Daaler Borha This snack is both popular at home or as street food, particularly in the rainy/cold season. Deep fried lentil balls made from a smooth paste of soaked lentils, onion seeds, chili powder and turmeric. Served with a homemade tamarind sauce.
Maachher Jhol This traditional fish stew is made with fried potatoes, sliced tomatoes, Five Spice, Bay leaves, cilantro, green chili, coriander, garlic and ginger.
Moong Daal This yellow lentil soup gets it’s flavor and aroma from fresh lemon leaves, shredded coconut, cumin, and ginger. It’s nutritious and won’t leave you filling too full.
Basanti Pulao A traditional Bengali rice dish made especially for Hindu festivals or special occasions. Made using gobindo bhog chaal rice (popular in West Bengal and India), this rice is seasoned with turmeric and saffron, giving it a bright yellow hue and a slightly sweet flavor. we make it with the tampering of ghee, cardamom, cinnamon, clove, cashew, raisins, ginger, and bay leaves.
Chaatni This sweet and savory tomato chutney is flavored with dried dates, raisins, sugar with aromatic garam masala, a spice mixture that includes mustard seeds, cumin, fennel seed, coriander seed, and red dry chilis.
Aam Sondesh Sondesh (or sandesh) is one of the most widely known and sweet recipes of Bengali cuisine. This version is made with ricotta cheese and mango.
Khejoor Gurh Er Payes A rice-based pudding made on several occasions such as baby showers, birthdays, and house-warming ceremonies. Govindo bhog chaal rice is boiled in milk and sweetened with date molasses.