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 I have started to experiment with different cooking styles and techniques. I love french food and Beef Bourguignon is one of my favorites. Wine never hurt any food so I decided to add a little left over cabernet and came up with this recipe. It turned out so well, that I have to share. Continue reading Bengali Beef Cabernet   I was scrounging through the frozen food section of our local sub-continental grocery in search of fish (after all, I am Bengali) and in between the Papda and Ilish I saw this package of mutton and child hood memories flooded bacl. Kosha Mangsho was one of my favorite food growing up. So much so that Continue reading Kosha Mangsho – Sauteed Mutton  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  While in India, the word for for savory fried dough with spicy filling (meat or vegetarian) is samosa, in Bangladesh we have two words – shingara if the dough is flaky and samosa if the dough is crispy. In Bangladesh, we will generally use meat (beef or chicken liver) as a main ingredient. Continue reading Beef Shingaras  Vindaloo is traditionally an Indian dish that derived from the Portuguese dish “Carne de Vinha d’ Alhos”, a dish of meat, usually lamb, with wine and garlic. The “Carne de Vinha d’ Alhos” was first brought to Goa by the Portuguese and became a Goan meal often served during special occasions. The traditional version is Continue reading Beef Vindaloo  Tikya Kababs are an almost an essential dish served in formal gatherings along with polaus. These kababs can also be eaten with chapattis or paratas. Continue reading Tikiya Kabab |
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