Chicken Adobo

I love exploring different foods from around the world. I met a lovely lady from Philippines a couple of weeks back at work. We instantly got connected. We both are foodie and shared good sense of humor. She is great cook and introduced me to delicious chicken adobo which is national dish of Philippines. Tender chicken braised in a rich, savory, tangy, slightly sweet sauce consisting of soy sauce, apple cider vinegar and brown sugar and a little spicy kick of freshly crushed peppercorns. It was so good. The depth of flavor was incredibly satisfying.

Whole Spinach Curry with Mixed Vegetables/Shish paloker Ghonto

 

Shish Palonger Ghonto is another winter staple cooked with plenty of different vegetables like pumpkin, eggplant, cauliflower, radish, sweet potato and lentil dumplings. Shish palong means whole big spinach with hard stems only available in winter months in India. This is available in Asian groceries call Taiwanese spinach.

Raddish Mismash/Mulor Ghonto

Mulor Ghonto is a winter dish and very understated dish. Ghonto may literally means mash; but it is more about coated nicely everything together. Winter is an abundance of fresh produce of different colors from leafy greens to all types of vegetables and comparatively inexpensive. Therefore,so many ghonto dishes are made in  Bengali households. It requires minimal spices and enjoyed with rice or roti.

Steamed Shrimp with Coconut Mustard

Bengali style steamed fish is an old tradition using coconut paste, mustard paste and mustard oil. This is so simple to make with minimal spices. It's best to use head on shrimp. It may be time consuming but worth it when it comes to flavor profile and texture. The freshly grounded mustard paste is an acquired taste and it has a pungent sensation similar to horseradish  wasabi-like sensation to it. Therefore adding coconut milk and coconut paste to balance it out resulting in a mouthwatering rustic seafood dish and best served with plain rice!

Fish Oil Fritters/Macher Teler Bora

Bengali staple food is fish and rice along with a wide variety of vegetable dishes. When it comes to cooking fish nothing gets wasted in Bengali households. Delicious dishes are made using fish head to tail including innards. Macher teler bora or fish oil fritter is one of the delicacies in West Bengal, India. I grew up eating pretty often when big fish like whole carp was bought. Fish innards include organ, intestines and fat. Most innards are edible except for the gallbladder which is full of greenish yellowish bile that tastes awfully bitter if it is broken. My mother used only liver, lungs and fats. She never used intestines that taste very chewy, yet edible.

Grass Carp in Creamy Cashew and Raisins Gravy

I tasted this top notch white fish curry in a Bengali ceremony many moons back. This is not a traditional fish curry that I had while growing up. It is inspired by Indian royal cuisines from the Mughal kitchens where luxurious ingredients like nuts, exotic spices and dry fruits are used. It is rich, creamy and mildly spiced with just a hint of sweetness from the raisins. Fish is smothered in heavy cream based gravy along with onion, ginger, garlic and aromatic spices. To make it bit lighter I swap heavy cream with cashew cream mixed with milk and yogurt. It's a great fish curry for any get together or ceremony. 

Cauliflower and Rice Pilaf(Chaal Phoolkopi)

When cauliflower in its peak in winter months in India, so many wide variety of culinary delights with cauliflower are prepared and enjoyed. Traditionally most vegetables are grown in winter and they are generally affordable. Cauliflower and Rice Pilaf/Chaal Phoolkopi is an age old vegetarian Bengali dish with aromatic gobindobhog rice that makes a delectable dish enjoyed by both vegetarian and non vegetarian eaters. This used to be a must while growing up in India.