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 After Shorshe Ilish (Hilsa in a Mustard Sauce), the Ilish Pulau is my favorite Ilish preparation. There are many variants and each person will attest to the superiority of their recipe. This particular one, while it does requires a little bit of an effort, is light and flavorful – enhancing the fish and not overpowering Continue reading Ilish Polau = Hilsa Pilaf  Tehari is a rice dish with cooked with meat and is usually made very spicy. Unlike birianis, Tehari is usually cooked with vegetable oil. No yogurt or cream is used in the cooking of it. A very common Tehari dish is one cooked with beef. I present you one of my favorite Tehari recipes. Continue reading Beef Tehari  Khichuri (also known as khichri in the Indian subcontinent) is a dish essentially of rice and lentils. There are an infinite varieties of Khichuri. This version is a basic version quite common in Bangladesh and is often eaten with fried eggplants or scrambled eggs. Continue reading Bhuna Khichuri – basic Khichuri (also known as khichri in the Indian subcontinent) is a dish essentially of rice and lentils. There are an infinite varieties of Khichuri. This version is a drier version and uses Moog Daal (Mung beans) instead of the standard yellow lentils.. Continue reading Bhuna Khichuri |
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