Heat some mustard oil in a pan. Add panchforon and dried whole red chili, and let them sizzle for a few seconds. Add chopped ...

First, marinate the chicken with curd and ginger-garlic paste. Keep it in the refrigerator for at least 2–3 hours. 2. Now soak the cashew nuts in a bowl of hot water for a few minutes, and then grind ...

Cut the chicken into medium-sized pieces ... She hails from West Bengal, India and likes to cook authentic Bengali cuisine for her loved ones. She also enjoys writing about food and sharing ...

Bengali cuisine is much more than its popular dishes like Macher Jhol and Kosha Mangsho. Food historian and chef Pritha Sen ...

For a better aroma, you can add a few drops of kewra water to the biryani. First, prepare a basic Bengali masala for the biryani. Next, cook the rice. Then, cook the chicken to perfection. For colour, ...