Comments on: Mashed Potato – Bengali Style

By: shammi

shammi — Mon, 14 Nov 2005 02:44:00 +0000

Hmm… cant say I know much about Bengali food (other than the sweets!) – I’m vegetarian and dont eat fish so this is a nice recipe for me to try. Yippee

By: anthony

anthony — Fri, 11 Nov 2005 19:54:00 +0000

Any cahnge in plans for the paris trip TCP??

Yeah Suri, it sure gives a punch

By: Sury

Sury — Fri, 11 Nov 2005 04:08:00 +0000

Oh yes, can’t agree more about the mustard oil punch. I simply love that. The stronger, the better, eh?

By: The Comic Project

The Comic Project — Fri, 11 Nov 2005 03:09:00 +0000

tasty man…tasty

By: anthony

anthony — Fri, 11 Nov 2005 02:33:00 +0000

no. its not used. We have very limited herbs for cooking. Rest are used for various other recipes but i won’t be able to explain.. I don’t know the name..

And Mikra, it always tastes better without the cumin, believe me.. I have tried it, and the spring onion bit was beacuse we use it as a substituute sometime to the pseudo chive that we discussed.

Thanks for visiting suri. Oh yes it does taste great with desi ghee.. but mustard oil gives that peculiar catchy smell as well taste that strikes right at the nose. instead of the spring onions use something called garlic leaves, well its the name used by foodmarts, its really great.

By: thalassa_mikra

thalassa_mikra — Thu, 10 Nov 2005 20:10:00 +0000

Another Bengali variation is to leave the chillies whole and saute some whole cumin with them. Now for some Manipuri fish recipes! Oh, I wanted to ask you Anthony, is any lemongrass used in Manipuri cooking?

By: Sury

Sury — Thu, 10 Nov 2005 08:05:00 +0000

Umm, that’s yum Anthony! Alu-bhate is what we Bengalis call it, and if I may add (though I am sure you know this already), it goes very well with hot steamed rice with a dollop of pure (desi) ghee or butter in it. The spring onions is a fresh touch for me though. Will try it sometime. Thanks for sharing