#customs
Pongal – The Harvest Festival From South
Lalitha reminisces about her grandmother’s Pongal recipes
Lalitha reminisces about her grandmother’s Pongal recipes
The Gastronomad revisits her childhood and shares her memories of her grandmother. Chitol Pithe takes us through a nostalgic journey down the memory lane.
Come winter and its time to get merry. Bake a cake and usher in the festivities of Christmas.
From my recipe book, here is a special dish from my mother. Yes, you guessed it right – the afore-mentioned Ghugni!
Easy snacks for our little ones, that will bring smiles in those cute faces.
Born in the royal kitchens of Rajasthan, Junglee Maas was apparently a favourite of the Maharaj of Sailana. Why ‘Junglee’ Maas though? Because this dish was cooked with meat caught during shikaars. Game meat such as wild boar, deer, etc, were most often used to cook up a rustic dish right within the jungles.
Iftar is a special time to bond with family and friends. Small get-togethers happen over the month; sharing and caring are the highlight of these 30 days. There is laughter, there is Barkat (blessings) and there is a different kind of energy we radiate during this month.
Anyway, when I expressed my desire to my partner, the fish arrived home in no time. So, without further ado, I started preparations to cook Ilish Anarosh or Hilsa with pineapple, a recipe that I haven’t tried in years.
This delectable no-fuss recipe comes together quickly for a simple yet beautiful meal. If you have hard-boiled eggs in your refrigerator, you always have the components of a satisfying meal.
Sankranti, the festival of delectable sweet dishes, is incomplete without Ranga alur puli, which is the most favourite pithe in most Bengali households. It is an occasion to express our gratitude to our farmers who work tirelessly, entire year, to produce it. Here is that special recipe, by Maumita, that will make you all extremely nostalgic and emotional.
