Aloo Posto is a beloved Bengali dish made with potatoes cooked in a nutty poppy seed (posto) paste, lightly seasoned with green chilies and mustard oil. It’s simple, soulful, and…
Thukpa is a comforting noodle soup that originated in Tibet and found its way into the hearts (and kitchens) of Northeast India, Sikkim, Ladakh, and Nepal. Packed with vegetables, spices,…
Chingri Malai Curry is one of Bengal’s most luxurious and festive dishes, made with juicy prawns simmered in a rich, aromatic coconut milk gravy. The term “Malai” comes from “Malaai”…
Shukto is a cherished Bengali mixed-vegetable curry known for its unique blend of mildly bitter, creamy, and subtly spiced flavors. Typically served at the beginning of a Bengali meal, this…
Momos are delicious Tibetan-style steamed dumplings popular all across India and Nepal, especially in street food stalls. These juicy, spicy, and satisfying dumplings can be filled with vegetables, chicken, paneer,…
Litti Chokha is a rustic and wholesome dish from the heart of Bihar and Eastern UP. Litti is a stuffed wheat ball baked over fire or in an oven, filled…
Methi Thepla is a flavorful and wholesome Gujarati flatbread made with fresh fenugreek leaves (methi), whole wheat flour, and aromatic spices. Perfect for breakfast, tiffin, or travel, these flatbreads stay…
