Bengali
Articles about bengali in the UK curry industry
Aloo Posto: The Poppy Seed Paste Dish at the Heart of Bengali Home Cooking
Aloo posto is the quietly beloved Bengali dish of potatoes simmered in a ground poppy-seed paste, gentle, cooling and deeply comforting. Here is its place in Bengali kitchens, why posto suits the summer, and how it is made.
Chingri Bhapa to Doi Maach: How Bengalis Cook with Mustard, Coconut and Yoghurt
Bengali fish and prawn cookery rests on three sauce bases: pungent mustard, rich coconut and tangy yoghurt. This technique-led guide explains when each is used, the dishes they build, and how to balance them.
Bhuna Khichuri's Companions: Begun Bhaja, Dim Bhuna and the Rainy-Day Bengali Plate
Khichuri is never eaten alone in Bengal. Meet the supporting cast that completes the plate, from crisp fried aubergine to rich egg bhuna, and the cherished ritual of cooking khichuri when the rain comes down.
Roshogolla to Chomchom: A Tour of Bengal's Chhena Sweet Universe
Bengal's sweets go far beyond rasgulla. This is a guided tour of the chhena, or curdled-milk, universe, from spongy roshogolla and syrup-soaked chomchom to delicate sandesh and the sweet-shop culture of Kolkata.
Biye Bari: The Multi-Course Bengali Wedding Feast and Its Unwritten Menu Order
A Bengali wedding banquet is not a buffet but a procession of courses with a strict, unwritten order. Here is how that progression works, from the bitter shukto that opens the meal to the mishti doi that closes it.
Nabanna: The Bengali Harvest Festival and Its New-Rice Pithas and Payesh
Nabanna marks the first harvest of the winter aman rice, a quiet agrarian festival celebrated with pithas and payesh made from freshly milled grain. Here is the food and feeling of the Bengali harvest, and how diaspora families keep it alive.
Durga Puja Bhog: The Vegetarian Khichuri and Labra of the Pandal Kitchen
During Durga Puja, the community kitchen serves bhog: a blessed vegetarian meal of khichuri, labra and beguni cooked without onion or garlic. Here is what goes into it and how British pujas recreate the pandal feast.
Pohela Boishakh in Britain: How the Bengali New Year Plate Crossed Borders
Pohela Boishakh, the Bengali New Year, brings panta bhat, hilsa and Boishakhi mela food stalls to the streets of Britain. Here is how UK Bengali communities celebrate it and what fills the symbolic new-year plate.
Bengali Fish Mastery: Scaling, Cutting and Cooking Rui, Katla and Pabda the Right Way
In Bengal, fish is not an ingredient but a culture, and how you cut it matters as much as how you cook it. This practical guide covers rui, katla and pabda, the right cut for the right dish, and why the head and tail are the most prized pieces of all.