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Hilbeh – Yemeni fenugreek & coriander chutney – tartinade yéménite au...
After using nigella in my corn savoury biscuits, today I have prepared a chutney, using another component of the famous Panch Phoron (bengali spice mix, made of 5 spices): fenugreek seeds. Sometime...
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Begun Shorshe – Eggplants in mustard gravy, Bengali style – Aubergines comme...
(recette en français, plus bas) In a previous post (here) I was talking about discovering unaccustomed tastes while exploring new cuisines. I was mentioning the bitter taste often added in Bengali...
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Moong daal with watercress – Daal (lentilles “moong”) au cresson
(en français, plus bas) There are days, when I just feel like having light and comforting food… This daal is one of them. The fact that it does not have garlic or onion in the seasoning makes it very...
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White Radish with chickpeas and Pumpkin + Events announcement – Daikon aux...
(en français, plus bas) March is one of my favourite month of the year: where we live, spring is slowly starting to bloom… We have spotted the first primroses in the forest last Sunday… there is now...
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