Haji’r Tehari is an integral part of Dhaka’s food scene. And for me, it is most definitely one of the highlights when I visit Old Dhaka. What makes tehari different than biryani is the use of smaller peices of meat…
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Narikel Dudeh’r Murgi
In Bengali cuisine, there aren’t a lot of creative names for our dishes. We just call them exactly what they are. For example, “Narikel Dudeh’r Murgi” literally translates to “Coconut Milk Chicken.” Which also makes it easier to know exactly…
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Salt & Pepper Wings
MSG makes this dish. Hence, without Asian chicken powder this wings won’t hit as much. ALSO, don’t be like me and be lazy and not separate your wings! Seperating them ensures that each wing gets properly coated in salt, pepper…
Soy Braised Short Rib Pasta
Sometimes cravings result in the best recipes. I wanted some creamy pasta and wanted that East Asian umami. While I used rigatoni (bronze cut) for my version, feel free to use any wide shaped pasta like pappardelle or any pasta…
Spicy Egg Curry
Quick vegetarian curry with some steamed rice — perfect weekday dinner. Tip: Use day slightly older eggs for an easier peel. Ingredients 8 to a dozen eggs 3 tablespoon ghee 1 cup crushed tomatoes 1/2 teaspoon coriander powder 1/2 teaspoon…
Mazeman
Vegeterian-ish mazeman. Mazeman– with means “mix noodles” in Japanese is a broth-less ramen. You just give it a good mix and slurp it up. Pro tip: you HAVE to slurp — don’t listen to Martha Stewart on this one kids….
