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Don't Miss Out! 15 Kolkata Street Foods

When in Kolkata, eat as the Bengali do – #15th is going to be unforgettable Kolkata street food These are but a handful of the delectable delicacies available in Kolkata. Every food lover should embark on a taste-bud adventure by experiencing the city’s unique culinary scene. Kolkata street foods prices may vary slightly depending on the location, vendor, time of day, and also from the cloud…

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#Kolkata street food

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Dasakarma Store: 20 Great craft Ideas

Tradition's Legacy: Dasakarma 10 Ideas

The term “Dasa” in Sanskrit means “ten,” while the word “Karma” means “actions” or “rituals.” Therefore, “Dasakarma” essentially denotes “ten rituals” or “ten actions.” The term “Dasakarma Store” can be used to describe either a real site or an online store that offers merchandise connected to these ten sacred rites, which are extremely important to Hindu tradition and culture. The supplies,…

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#bengali crafts #dasakarma #Dasokorma

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A 400-year history of Kolkata Festival

Bengalis have an affinity in their hearts for Durga Puja, the large celebration honouring the all-powerful goddess Durga. Kolkata, India's cultural centre, is where Bengalis celebrate Durga Puja with the most zeal and splendour.

Bengalis have an affinity in their hearts for Durga Puja, the large celebration honouring the all-powerful goddess Durga. Kolkata, India’s cultural centre, is where Bengalis celebrate Durga Puja with the most zeal and splendour. This lively event has a long history, and a timeline shows how it developed into the magnificent show it is today. Historical Roots of Kolkata Durga Puja :18th Century…

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#Bengali Festival #kolkata durga puja

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Behind the Scenes: 10 Master Artisans Who Make Durga Puja Truly Magical!

Bengal’s big festival of Durga Puja, which combines devotion, creativity, and culture, is a tribute to the talented craftspeople who bring life to its splendid celebrations. Each craftsperson, from the Kumortuli potters to porters, city hawkers to the confectioners, is making Durga Puja an awe-inspiring experience. Master Artisans of Durga Puja: Kumortuli Potters, Shola Artists, Brass Craftsmen,…

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#bengal artisans #bengali craftsmen #Durga Puja #kolkata durga puja

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10 powerful weapons of divine strength of Goddess Durga : Durgapuja in Bengal

Goddess Durga’s ten weapons are not just instruments of destruction but powerful tools for cosmic balance and spiritual awakening. They remind us that true strength lies not only in physical might but also in the wisdom, compassion, and righteousness that Durga embodies. As we delve deeper into the stories of this divine warrior, we uncover profound lessons that continue to inspire and uplift us…

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#bengal #Durga Puja #Goddess Durga #Kolkata

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Mango Pickle - Aamer Acchar Morobba

#bengal

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The native queen awakens in me when it comes to making pickles. Pickling and canning indigenously to serve with holiday brunch, busy day break-the-stress lunch box, and even serve alongside short-cut dashing dinner of hot paratha ‘n sweet pickle combo. This is my mother's MANGO MOROBBA recipe with lots of ginger and crushed peppercorn. I like to add some raisin at the end of the cooking process. Morobba is also one of the traditional techniques of preservation of food in sugar syrup other than storing as pickle. Read more: Indian Food Cooking | Bangla Rannar PalaParbon http://www.foodcooking-inspiration.in/2013/05/byanjon-podaboli.html#ixzz3iOF1UlmT Indian Food Cooking | Bangla Rannar PalaParbon Under Creative Commons License: Attribution Follow us: @fast_n_feast on Twitter | onlinekolkata on Facebook

#mangoes

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Plantain stem recipe - Thor chhenchki

#plantainstem recipe

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Malpua sipping molasses accompanied by fried papad

This classic traditional malpua recipe comes from my dida [grandmother]. It is a very popular sweet dish. The khoa kheer adds a sweet texture and palm molasses adds flavor to the Indian pancake on the celebration day. The last stock of yearly stored Bengal date palm molasses is used up finally in the preparation for the celebration, and the eager wait for the next stock is renewed. 

The meal or bhog (mahaprasad) offered to lord jagannath holds intrinsic ethical value even in our modern lives. The principles behind it such as the timings of offering, the preparation and the process of serving if followed and maintained today can ensure the wellbeing of every individual.

For example, the timings of offering the bhog devised by our ancestors was decided keeping in mind the routine need of energy by the body and can be observed even in modern diet charts. The preparation involves boiling in particular and prohibits the use of oil and other spices therefore ideally nutritious in content.

The serving holds social integrity as there is no place for social divisions of castes, creed etc.  Thus the ritualistic practices let alone the religious side of it throws light on a path that is universal for all past, present and upcoming generations to follow.

Read more: http://www.foodcooking-inspiration.in/#ixzz36UjOHNSq

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Food can withstand all of the seasonal impacts on human body and Bengali food habit follows that rule from the early Vedic ages. Regular Bengali food can keep your doctor away in all seasons and may be the living habit of a Bengali with all sweet, bitter and sour interferences in their life by their neighborhood, friends, relatives, and well wishers is the basic mantra of livelihood, staying close to each other and staying out of mental stress!! So you can say all natural stress buster is present in a Bengalis life.

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kolkata mutton curry

It is about Mutton Kawsha of the last century famously reputed 'kasha mangsho', one of the signature dish of Kolkata, first presented commercially by the New Punjabi Hotel popular as “Golbari” situated at Shyambazar five points by late Ratan Arora around 1915-1920 still available the original dish there with some other specialties, a slow-cooked dark-brown dry mutton curry served with soft ghee-smeared chapattis, vinegar pickled onion rings and tamarind chutney.

Prep time: 30 min Cook time: 1 hour 35 min | Total time: 2 hour approx  Yield: 100g (4 servings) | Serving size: 1 and half tablespoon | Calories per serving: 294g | Fat per serving: 32%

Ingredients:

Medium cut Mutton : 500g

Thinly sliced Onion: 300g

Garam masala powder (cinnamon, cardamom, and clove) : 5g

Red chilies : 5g paste with seeds taken out

Turmeric powder: 5g

Ginger and garlic paste: 50g

Coriander powder: 2 teaspoon

Bay leaves: 2

Salt and sugar: to taste

Tamarind juice: 2 teaspoon

Curd: 2 teaspoon

Mustard oil: 1/2 cup

Fried potato cubes:4 chunks optional

Instructions:

Marinade mutton with tamarind juice, 2 teaspoon turmeric, 2 broken bay leaves, coriander powder, 1 teaspoon chili paste and 1 teaspoon salt for 15 minutes. Heat oil in a pan, take out 2 teaspoon oil and keep aside. Add the chopped onion in the hot oil and cook till golden brown. Add the garlic and ginger paste, turmeric powder, chili paste and a little water and cook. Add the mutton, fry until oil oozes out and steam for 20 to 30 minutes on low flame. Now check if the mutton is properly cooked or not let the curry to dry in the oil. Beat the curd with 2 teaspoon oil, add garam masala powder, salt and 1 teaspoon sugar in it, beat well, now add to the cooked mutton, cook for another 10 minutes. The famous Kolkata mutton koshwa will be ready by then. Serve hot curry with just made roti, paratha or phulko luchi.

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