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  • Bengali prawn curry

    Bengali prawn curry

    Jayanti Bhattacharyya demonstrates Chingrir Malai, a spiced prawn curry typical of her region of India

  • Channa masala (spicy chickpea curry)

    Channa masala (spicy chickpea curry)

    A staple in Indian Vegetarian cooking, these chickpeas in a dry masala should be scooped up with hot Indian breads

  • Jaggery yogurt

    Jaggery yogurt

    Bengalis love their sweets and with good reason, this cooling yogurt dessert, Bhapa doi, has a delicious caramel-like note

COMMENTS MADE

  • On Coconut okra:

    Posted on 30th of October 2008

    Oh dear, make sure that your Okra is as fresh as you can get it in the UK. Think that the first time I prepared this my Okra were not very fresh and had a very bitter taste. This has been lovely little dish to prepare for friends and family.

  • On Channa masala (spicy chickpea curry):

    Posted on 30th of October 2008

    The addition of the Assam tea has been a real eye / taste bud opener in this recipe. I have also tried it with Lapsang Souchong.

    It is also interesting to try it with different Cardammons, green and red pods add surprisingly different tones to the flavour of this dish.