Bisque is a classic entree of French origin. It’s a thick creamy, smooth and flavorful soup based on a broth from hard-shelled sea creatures by simmering with aromatics to create a deeply flavored stock, then strained out, simmered again and pureed. Usually Lobster Bisque is a very well known dish but you could also use the same method with crabs, shrimps or crayfish. Although Lobster … Continue reading Shrimp and Veggie Bisque
Fish curry sounds like home to most Bengalis. My mother was very much of an ‘Edeshi’ girl who got married into a typical ‘Bangal’ household. Well, ‘Edeshi’ or ‘Ghoti’ means people originating from the western part of Bengal (West Bengal), ‘Bangals’ being the ones from the eastern part (now Bangladesh). Banglas, especially, are extremely fond of their fish and one can find numerous types of … Continue reading Striped Bass Fish in Bengali style curry
My friend Jiniee Hong is a very adorable person, mother of three teenagers, but still looks like a young girl. Yes, you guessed it right, she is from South Korea. The secret to her beauty is not only her genes & probiotic korean diet but also her heart as she is a very serious and devoted SGI Buddhist practitioner. We know each other for around … Continue reading Korean Radish Kimchi
Complex flavors and dishes sure taste great most of the time. However there are some times when we really want to simplify things. Flavor wise and preparation wise. A different interpretation of comfort food. Comfort in both preparing it and having it too! Here is twin recipe for you to try. Essentially the same earthy ingredients with different cooking instructions. Go for the stir fry … Continue reading Vegetable Clear Soup & Vegetable Stirfry
In context of cooking, I find there is almost an unwritten rule – “Experience breeds expertise”. From that perspective, I always look forward to learning new recipes, cooking styles and the like from people who have extensive experience in the art of cooking. Not to undermine my contemporaries. We too, can rustle up some wonders with our ingenuity. At the end of the day, we … Continue reading Kheer er Malpoa/ Mawa Malpuaa
I was a kind of person who would never buy a carrot cake from a store. People usually make Carrot cakes at home during Easter. I tasted it for the first time at one my friends’ place in Ohio and it had frosting on it. I really liked it, but I mostly prefer cakes without any kind of frosting. So last week I came up … Continue reading Carrot Cake with Pistachio, Raisin & Orange zest
Flavors & Places 