Some say this is the Bengali version of baba ganoush. The dish is smoky and little spicy, and also pungent and crunchy with the onions.
This has to be one of my favourite vegetarian dishes of all time. It is a Satvic recipe (no garlic or onions are used in it), so is a popular dish for religious festivities. It does require patience to make it, as it’s a long process with two stages of cooking, but the results are so worth it. This dish was usually made when my parents had invited guests for dinner and we would look forward to the leftovers the next day, when the lentil cakes had absorbed more of the gravy.
Every trip to Kolkata should include a visit to Golbari in Shyam Bazar, an establishment famous for its kosha mangsho. The lamb pieces are cooked with spices over a long period of time, making the gravy thick and intensely rich and delicious. Everyone who makes kosha mangsho aspires to achieve this flavour, as it’s difficult to forget once you’ve tried it.
Flan is a creamy, rich custard that displays a syrupy topping and is a classic Mexican dessert.
A delicious Mexican Fresh Fig cake for the perfect dessert.
