Monday, 18 April 2016

Chicken Grilled Pav

     Moms are always careful and cautious about their children's breakfast and tiffin, but do they(moms) get time for them self to take breakfast in right time and in a proper way?To be honest I don't at least.After gets up from bed and upto dropping my lil at school ,it is so busy to take my tiffin at right time.When I return back to home and stair at the clock it shows 1:30 pm and it is the time to lunch. So a simple Sattu or Bel Sharbat is my easiest and quickest breakfast for every day.That is why I always try to make some special and different at weekends.Though some times it becomes little leisure and I finds my me time with my passion , love for that and obviously eating together with my family  that will make me refresh and energetic throughout the week.
                 Whatever let's come back to the main point.Last Sunday I just tried to make this chicken pav sandwich for breakfast.It is just my little twist in this version with chicken over my signature dish 'corn pav Sandwich' which I posted here earlier.
       It is always my hubby's and daughter's favourite lunch box,they liked this very much and I'm sure you people also like it.So presenting Chicken Grilled Pav.


·       Pav bread -4 pcs.(Cut into half horizontally)
·       Chicken (with bone or boneless) – 5-6 pcs.
  (Boil chicken pieces with 2 pods of garlic and small piece of ginger in 1 cup of water,after boiling strain  water and shred the chicken)
·       Sweet corn (I used frozen) – ¼ cup (used measurement cup)
·       Small onion chopped -1 no.
·       Green chilies -2 no.
·       Chopped Garlic -1 /2 tsp.
·       Capsicum chopped -2 tbsp.
·       Fresh cream – 2 tbsp.
·       Mayonnaise -1 tbsp. + for brushing on bread
·       Oregano -1/4 tsp.
·       Parsley (dry) -1/4 tsp.
·       Salt to taste
·       Black pepper -1/4 tsp.
·       Olive oil -2 tsp.

·       Brush mayonnaise on both sides of Pav / bread, keep aside.
·       Heat a non-stick pan and add oil.
·       When oil is hot add chopped garlic, onion and green chillies. Sauté for 1- 2 minutes.
·       Add capsicum, sweet corn and shreded chicken and mix well. Cook for 1-2 minutes.
·       Add rest of the spices, mix and cook for another 1-2 minutes.
·       Remove from heat and keep aside.So filling is ready.

·       Stuff into the mayonnaise brushed bread and cover with another side.

·       Now  grilling out ,so it is ready.. serve hot.

Saturday, 16 April 2016

Metiaburj Dawat -The Royal and Unique Cuisine at ITC Sonar

          ITC Sonar, Kolkata, A luxury collection Hotel is delighted to present the unique and royal tastes of Metiaburj Dawat, a cuisine closely associated with Nawab Wajid Ali Shah from 16th to 23rd April 2016.  Really I felt awarded to be part of the press meet with Shahanshah Mirza, a descendant of Nawab Wajid Ali Shah together with his wife Fatima Mirza.
Shahansah Mirza with wife Fatima Mirza
 Me along with Debjani represented Kolkata Food Bloggers team and experienced the secrets and a unique taste of the hidden treasure of Metiaburj Cuisine.

Team KFB with Nawab 
   They explained in details about this authentic, undiscovered and Royal cuisines, Metiaburj Dawat,that gave birth to actual 'kolkattai Biriyani'
  The Nawab of Awadh(Oudh) ‘Wajid Ali Shah’ took refuge at Garden Reach in Metiaburj after the  British ruler annexed on 11 February 1856.He was the tenth and last Nawab of Awadh and ruled for almost 9 years. After coming to Calcutta(now Kolkata) along with his large entourage of dancers, entertainers and khansamas(royal cook)- with their kitchen secret, he  attempted to build a replica of the lost kingdom and  palace at Metiaburj and had drawn a sketch of root through his Awadhi tradition . They are the fine example of how traditional recipes evolve with time as they travel through a cultured place from Lucknow to Kolkata.
  Under the aegis of Kitchen of India,an initiative of ITC Hotels Sonar this time present the unique taste of Metiaburj Awadhi cuisine that really brings the true taste and image of Nawab era. His khansamas or bawarchis guarded the true treasures of Lucknow which came with them long back.
    At ITC Sonar Chef Manzoor Alam is a key craftsman of this cuisine and presented excellent dish of Biryanis, Rezalas, Kebabs, Kulfis which can be seen as mingled with local influences as a process due to their mixing with the people of city of joy Kolkata.

Me along with Chef Md. Manzoor Alam and executive sous chef Gaurav Lavania
     As told by the chef without Biryani Awadhi cuisine is incomplete as it has so many versions according to its origin or roots, so we got even little differentiation like Biryani with Aloo or without Aloo. Mrs. And Mr. Mirza also ruled out the fact that the introduction of Aloo(boiled Potato with boiled Egg) into Biryani was due to the overhead of the family , the true fact is that the people of Kolkata love Aloo in everything then why not in Biryani. Thus the cuisine use potatoes in the biriyani that evolved in the kitchen of Metiaburj with time and to be honest I am so lucky to get this authentic taste.
Mutton Biryani from Metiaburj Dawat
There are both vegetarian and non Vegetarian Biryani. The veg one Aloo Chana Dal Biriyani ,   powder where chana dal cooked with Basmati rice Potato on dum spiked with cardamom, mace powder

Aloo Chana Dal Biryani - the Veg one

Dal fry which is green urad dal tempered with cumin, onion , tomato along with Mughlai Parantha, The nice aroma of desi ghee can be feel from even distance and the inside softness is mentionable. 

Dal fry with Mughlai Paranta
 Paneer Tikka – Cottage cheese , capsicum, tomatoes marinarted with hunk curd and chillies cooked in Tandoor

Paneer Tikka
 Murgh Reshmi Kebab – Chicken marinated with cream , green cardamom , ginger, skewered and cooked in Tandoor served with Pudina Cahtni.

Murgh Reshmi Kebab

Gosht Tikka
Jal Frezy- Spicy mixed veg dry curry
 Aloo Dum – spicy thick tomato onion gravy with small potato

Aloo Dum
 Machi Tikka Butter Masala – Fish cubes cooked in Tandoori Marination simmered in plum tomato gravy flavoured with fenugreek.  

Machi Tikka Butter Masala
 Keshari Firni with Jarda and fried Saway (Vermicili) served with hot milk 

So , Don't miss this opportunity to have this authentic dishes.. 

Cuisine: Metiaburj Daawat

Place: Eden Pavilion, ITC Sonar, April 16-23,
Dinner buffet only (7:30 pm to 11:45 pm)

Menu: Signature specialities from Metiaburj, also known as “second Lucknow”. Wajid Ali Shah, the last Nawab of Oudh

INR 2250 + taxes with a glass of select premium beverage per person
Rs 1,950 (plus taxes) per person, including a glass of soft beverage Keshari Firni with zarda 

Disclaimer: I was invited to represent KFB at ITC Sonar for the event by the management of  ITC.

Friday, 8 April 2016

Celebrate this ‘Poila Boishakh’ with Bengalis in traditional and hygienic way with ‘Godrej Lal HIT’

Bengali ‘Paila Boishakh,’or “Pahela Boishakh,” is the first day of the year of the Bengali calendar (Bongabdo). Poila or Pahela means first and Boishakh means the very first month the calendar. It comes in the middle of April mostly on around 14th 15th of April. The day has a great significance socially and also historically. The festival mainly celebrated with great enthusiasm in the southern Asian region of Bangla that is Bangladesh and West Bengal and also among Bengali communities living in the Indian states of Tripura and Assam. As Bengalis can found across the globe, so now a day you can expect the celebration all over.
   It is the occasion to welcome the Bangla New Year with new hope of peace, prosperity and good will. People often make resolutions for the year to come. For that they also used to go various religious places like ‘Daksineswar’ and ‘Kalighat’. Most of us start the day doing puja of Lord Ganesha and Maa Laksmi. Whatever Poila Boishakh,also known as ‘Naba Barso’ is the public festival of Bengalis which involves various cultural and traditional activities with lots of “Pet Pujo” (eating lots of food).
      Usually on this auspicious day most of us take bath early in the morning and dress up with new and traditional clothes. Most of the women and girls wear ‘Lal Par Sada Sari’ means red bordered traditional sari along with a red ‘Tip’ or bindi on forehead. Wearing gold ornaments complete the dressing like a perfect bong. For boys it is traditional ‘Pajama-Panjabi’.
  We Bengalis spend the day visiting relatives, friends, neighbor and going to fair called ‘Mela’ in Bengali or else we invite people to our home and celebrate together .
     Boishakh Mela can be seen in many parts of the region. Traditional handicrafts, cosmetics, agricultural products, toys as well as various kinds of food and sweets are sold at these fairs. The fair also provide ‘Jatra’ and ‘Natak’ means various forms of traditional theatre plays. Though these types of fair can be seen mostly in the town and rural areas and we have comparatively small fairs in urban and sub urban areas where people celebrate in other ways like going to movies and various small getaways. The traditional fair also consists of ‘Baul Gan’, ‘Kabigan’ and ’Folk songs and Dance’. But the celebration really incomplete without Rabindra Sangeet , we welcome the year with famous Rabindra sangeet like ‘Eso he Boishakh eso eso…’, the day also considered as the starting of the month long celebration of Rabindra Jayanti (the 25th Boishakh) the Birthday of Rabindra Nath Tagore.
   Another thing which Bengalis never forget is to buy cloths in ‘Chaitra Sale’ , the last month of the Bengali calendar, is the time when almost all shops sale cloths in heavy discounts and people really enjoys the discounts. The New Year thus starts with wearing new cloths with lots of hopes for the year to come.
  Poila Boishakh also considered as the good day to start a new venture and traders purchase new accounting book called ‘Hal Khata’ for the business.
   So in all the day celebrates with lots of enjoyment and when there is a celebration we Bengalis never forget to prepare mouthwatering dishes. It is called Bengalis can forget everything but food. Preparation of traditional and modern Bong fusion recipes is the integral part of this festival. As a traditional dish which people love to eat are varieties of sweet items along with garam- garam ‘Fulko Luchi’ with “Mangser Jhol’.
           Another traditional dish which people of Opar Bangla like to take is ‘Panta Vat’ means leftover rice soaked in cold water along with garam ‘Mach Bhaja’ or freshly Fried Fish.
      So when there is good food there is unwanted guests J ,they are nothing but cockroaches, ants and bugs. Me like most of Bengalis can welcome a thousand guests but could not be comfortable with a single cockroach or bug into the kitchen. They always make us annoying and scary, they make the kitchen unhygienic. So to keep our kitchen bug and cockroach free we have our silent friend Godrej Lal HIT’, they are our true friend which makes our kitchen what we want to see, a total bug free kitchen.
  If we remember the big old kitchen in our childhood, we must remember there was always a panic for rats and cockroaches and today in our modern kitchen with modular attachments small cockroaches make the place like hell. Thanks toGodrej Lal HIT’ for making our kitchen so clean this helps to keep our food and surrounding hygienic.

   So celebrate this ‘Poila Boisakh’ with Bengalis in traditional and hygienic way with Godrej Lal HIT..

Wish you all a Subho Nabo Barsho.
To know detail about the product you can visit:
And the place for order online Godrej Lal HIT’

Disclaimer – This post is in association with Godrej Lal Hit.

Tuesday, 5 April 2016

My Experience at Bangladeshi Food Festival menu launch @6 Ballygunge Place -with Tollywood Superstar Prosenjit / Bumba Da

 Bengal and Bengalis both have a long history of Love for food. With change of time and situation, geographic border between two countries had able to diminish the closeness of people a bit but that had not touched their emotional attachment for food. Thus Epar Bangla has always loved Opar Bangla’s delicacies. To celebrate the same emotion for food 6, Ballygunge Place,Ballygunge  brings in “Paatpere Padma-parey”, a Bangladeshi food Festival from April 8 to 24th April(excluding Poila Baisakh 14th April).

    I became too excited when I got this invitation and was not want to miss this great chance to enjoy the menu launch for this unique and authentic Bengali food festival. I was representing Kolkata Food Bloggers along with Debjani and Devpurnaa and also spent the evening with great food bloggers, food lovers and specially with our very own Tollywood superstar Prosenjit Chatterjee or Bumba da.

  It was like a dream when Bumba Da just stepped into the hall at 6 BP with his ever smiling face. Just at that moment the hall was pin drop silence and at once the silence faded away by the infinite no. of clicking sound. I was too exited like other when we saw him so close and we all leave our sit and started clicking. Sneha the PR of 6BP welcome him with flower bouquet and brief her.

 In a while Bumba da gave his best pose by holding Prawn in one hand and Hilsa on another. It was like he was trying to join the emotions for food of each sides of Bangla.

   The great association between 6 BP with Prosenjit Chatterjee brings the Movie ‘Shankhachil’ where 6 BP is the Food Partner for this film. The movie ’Shankhachil’ is the joint production which has already won 63rd National Award for Best Bengali Film recently. According to Prosenjit “Though the border between India-Bangladesh divides Bangla Historically and Geographically, for him both the countries are same as we continue sharing a very strong bond through our language, films and food. He has never seen them as two different countries and that’s what we have tried to show in the film ‘Shankhachil’ ”. Each word shows his affection towards the people of Bangladesh and Bangla.

   In his words -We celebrate festivals of different states and countries and enjoy them very much but we should never forget that out root is Bengal and we are Bengalis. Like all Bengalis he also like to eat plain rice and dal along with Aloo Posto and Fish he expressed with smile. The busy schedule and his profession demand him to stay away from all mouthwatering rich Bengali dishes but he always a been great food lover.  
     His message for food Bloggers and Food lovers was that the food should be light and healthy which helps to keep us healthy and makes our life cheerful.

    6 BP always brings authentic Bengali food and meet the expectations of Bengali but the new renovated and modified one is just too much to express regarding the quality and authenticity of Bengali food. The same was also mentioned by Bumba Da.  

 Now let’s come to the menu .After speaking with Head chef Indranil Ghosh, we knew everything about their items launched for the fest. It starts with the all-time favourite Puti maachh bhaja(which is one of the favourite Bengali item with dal drizzled with lemon)

.Next two fish items were also very authentic. First one is Kachki maacher chorchori(Ganges river sprat cooked in Bengali way) and the second one is Batashi chorchori(a small river fish cooked with Bengal spices in traditional way)

.Moving on to the main course ,one definitely have to try chingri Bharta(Prawn Mashed and cooked in with spices onion and red chillies).

Sheer Malaikari(Traditional Chingri malaikari cooked with a twist)

Murgir lotpoti (it’s specialty is that it is a slow cooked in masala gravy including chicken liver and excluding neck portion).

Morog pulao(Chicken Pulao) is also very good in taste and has a light and nice aroma little dominated by black pepper and using minimum spices cooked in dum-pukht as chef Indranil Ghosh said.

 Don’t miss others items like Mutton Bhuna(favourite from Bangladesh),

Padma Nadir Ilish cooked with mustered gravy,

Aar Maacher Bhuna(Sweetwater Catfish cooked in spicy gravy) 

and Dhakai Paratha(one of the popular from Bangladesh).

      Vegetarians shouldn’t feel left out as there is Seem Dana Bharta(Mashed veggies like flat bean seed with Indian spice gravy),Begun Khashiya (Rounded brinjal fried and cooked in chef special gravy) 
and Seem Aloo Paturi(potato and flat beans marinated with Indian spices, wrapped in banana leaf and roasted). 

Sweet item is the Keshariya Firni. That’s it all about items for this particular fest and is really enough J.

    Speaking about the festival, Chef Susanta Sengupta said ,”at 6 Ballygunge Place , we always try to offer something new to our guests keeping in mind of Bengali traditions. There couldn’t have been a better time for this festival than the Bengali New year. While our regular a la carte menu offers food from Epaar Bangla the festival menu brings in some special items from Opaar Bangla”.

So, don’t miss this golden chance for an extraordinary food festival and start the Bengali New Year like never before.

Available from noon to 3.30 pm and 7.30 pm to 10:30 pm. Meal for two comes for Rs. 1200(plus taxes).

Venue: 6 Ballygunge Place(Flagshipa and Saltlake)

Date: April 8 to 23(except Poila Boishakh-April 14)

Friday, 1 April 2016

Misti Khasta Nimki

             Yesterday I made this traditional and much popular Bengali snacks item “Misti Khasta Nimki”. Just thinking of sharing the recipe with you all and at the same time considering if I should publish it or not as it is almost known to all. But later I decided to share as it was just perfect at this time. I realised two mistakes which I made repeatedly on previous occasions:
I failed to get a right consistency of sugar syrup every time and as a result it became like a soaked “luchi / Puri” after mixing fried Nimki with syrup.
I had taken wrong measurement of oil to flour mixture for making dough, that’s very important to bring crunchiness.
        I must mention, my mom rectified my measurements which leads to a perfect” Moyam” and also the technique of how to check the perfectness of “Moyam”(also mentioned in my blog post). After preparing a perfect Nimki I felt so happy and just could not resist myself to share it in my blog.

·       Flour -1 small cup (I used tea cup)
·       Wheat flour (Atta) -1 cup.
·       Corn flour – heaped 2 tsp.
·       White oil /Ghee -2 ½ tbsp.
·       Water –as required to make a dough (I required little less than ½ cup
(Dough will not be much hard or soft)
·       Salt -1/4 tsp.
For sugar syrup:
·       Sugar -1 cup.(I used measurement cup)
·       Water -1/2 cup.

·       Take a container and mix flour, wheat flour, salt. Mix well.
·       Add oil/ghee (I used white oil) to flour atta mixture and mix well.
(After mixing ,for testing just take some amount of flour mix into your palm and close your palm once . you will notice ,the amount of flour mix that you took into your palm will remain binding itself and will not fall apart, then have to understand ”Moyam” is ready for Nimki.)

·       Pour water slowly and make soft dough by kneading well.
·       Make sure that you keep the prepared dough Covered and take oil in kadai for deep frying Nimki.
·       Divide four small and moderately equal dough balls from the prepared dough which was kept previously.
·       Use a rolling pin to flatten each ball like a round roti. Don’t flatten too much.
·       Spread little amount of flour over the base and also at bottom of flatten dough before cutting into square shaped.
(It helps to separate each square from other and prevent sticking.)
·       Now cut into small squares with knife or pizza cutter and fry these into hot oil. When fry don’t keep the flame always high.

·       Keep fried fresh Nimki apart.
·       Finally for sugar syrup take a pan .Add water and sugar. Let’s it boil. Sugar will dissolve very quickly. Don’t remove from heat; allow the syrup for boil at medium high heat for another 6-7 minutes to thick.
·       Now sink a spoon and pull it out from pan .If the syrup stick to the spoon it is ready. Don’t boil further otherwise it will solidify.

·       Quickly remove from heat and carefully add fresh fried Nimki to syrup. Mix gently and cool it.
·       That’s it, it is done , keep it in an airtight container after it cool down.