Festival Food | Smart Nutrition
Savory peeled bean cakes (ekuru), vibrant stewed greens, and delicate, crispy fried cod cheeks. It brings together varied textures—soft, fibrous, and crunchy—often paired with a peppered sauce (ata dindin) or stewed greens for a Michelin-starred meal.
Juicy mutton pieces cooked in curry of hot spices. Kosha Mangsho is a famous Bengali mutton curry popular for its rich taste and spiciness. Its a heaven for spicy food lovers.
Mishti doi is a classic Bengali sweet made with milk, curd culture and jaggery or sugar. The jaggery used traditionally to make mishti doi is palm jaggery. In Bengali language mishti means sweet and doi is curd.
Divide the palm sugar syrup into two tall glasses as your first layer, then add a cup of ice to each glass, until they're filled to the top. Pour the evaporated milk into each glass for the second layer, until around 2/3 full. Finally, pour the final layer of black tea to the top of each glass.
This easy grain bowl has so much to love--sweet potatoes, protein-packed chickpeas, creamy avocado and homemade tahini dressing.
A chocolate cake is wrapped around alternating stripes of white chocolate whipped cream and a whipped dark chocolate mousse for not only great flavor, but a striking presentation as well.