The first one on FOOD..

Food and cuisine are a fascinating topic. There is so much to write about that it is difficult to choose where to begin. Hence I start with what I have been eating since my childhood. My mom is an excellent cook. Her cooking is a mix of flavor, taste, recipes that have been passed down through generations. And they are served with a great deal of passion. She loves people who like to eat and try different dishes. Maybe that where I developed my love for food. I like experimenting with food. I have my likes and dislikes, but that does not stop me from experimenting.

I am a native of the eastern part of India. Each region, sometimes even sub-parts of a region - like Eastern India or South India have very distinct flavors and style of cooking.

Eastern India, specifically West Bengal, my native state, is known for its cuisine that consists of a lof vegetarian dishes contrary to what people may believe. Of course, fish, is part of the staple diet and so is rice. Bhaat - Maacher jhol (fish curry with rice) is the most common meal associated with any Bengali (people native of West Bengal). But what is not so well know is the variety of vegetarian preparations that is part of our meals at home.

Some of my favorites are -

1. Beguni - Brinjal fritters

2. Postor Bora - Pan fried cutlet made of coarsely ground poppy seeds, onions, green chillies, rice flour and grated coconut

3. Mochar Bora - Pan fried cutlet made of flowers of the banana plant. It is amazing thought a very time consuming dish to make. Little ROI as compared to the effort that goes in prepping for the dish, however if someone is willing spend that time, it is an amazing starter.

4. Thod-er Bora - Thod (tender part of the stem of banana tree). It is simply coated with a batter of gram flour and a few spices and deep fried. It makes an amazing fritter.

5. Kumro Phooler Bora - Fritter made of the flower of the pumpkin tree. Again it is a simple thing to make. The flower is cleaned and dried, coated with gram flour, mixed with some simple spices (optional) and deep fried.

6. Shukto - Mixed vegetable stew of which a key ingredient would be bitter gourd. It is a quientessial dish at every bengali household. The taste of shukto is unique in every home.

7. Labra - Mixed vegetable gravy, made especially during Durga Pujo, the most important festival for Bengalis as part of the bhog (community feast).

8. Aloo-Kophir Tarkari - Curry dish (could be dry as well) made of Potatoes and Cauliflower as the main ingredients.

9. Aloo-Posto - Dry side dish made of Potato and Poppy Seeds. Generally tastes better with Indian bread (roti) but can be had with rice too.

10. Dhokar Dalna - Gravy dish made of lentil cakes. Very popular as a main course dish. Dhoka or the lentil cake is the main ingredient in a flowy gravy. May not necessarily be spicy, depends on where you have it.

11. Kachu Saag-er Ghonto - It is a sauted dish whose main ingredient are taro leaves (Colocassia plant) or arbi (in hindi). Not everyone knows the traditional recipe, but those who know can make an amazing side dish. When mixed with mustard paste, the taste is enhanced many times. Bengalis do not savor the root of the plant as much as it is revered in the Northern India, but the leaves make an amazing dish.

FUN FACT - it is a common saying in Bengal that they eat all parts of a plant.

FUN FACT - Very good fresh vegetables can be bought everywhere in West Bengal, hence these dishes are tastier in the state than anywhere else. All depends upon the quality of ingredients.

I will pause this list here today. Will add to the list on a later date. While I am not the right person to share recipes for any of the above, but I will share links later to published recipes for the ones who would want to try. But nonetheless I recommend anyone going to West Bengal, especially Kolkata, should try these dishes. Below are the list of places that do an awesome job. The list is in no order to preference.

1. 6 Ballygunge Place

2. Kolkata Rajbari

3. Kewpie's

4. Aaheli

5. Bhojohori Manna

6. Sholo Ana Bangali

7. Kasturi Restaurant

8. Epare Bangla

These places also serve several meat and fish dishes on their menu, but they also have many of the dishes I mentioned above. So do try, and let me know what you think about them.

In the next blog, will share some common breakfast and snack ideas from the Bengali cuisine. Talk to you soon!

Glossary (Bengali to English):

Bhaat - rice

Jhol - Curry

Maach - Fish

Kumro - Pumpkin

Phool - Flower

Bora - Fritters

Aloo - Potato

Kophi - Cauliflower

Kachu - Colocassia

Posto - Poppy Seeds