by Rajesh Tara
I love Khichri and that is the reason that I love to try different types of Khichri. I have tasted Khichri in almost all the regions in India and loved them all. However, one Khichri always eluded me. And that is Bengali Bhog Khichri or Bhoger Khichuri, as they call it. Luckily, a couple of weeks ago, I did have Bhoger Khichuri and that too an authentic one.
And then a North Indian Punjabi in me made Shorshe Diye Ilish Maachh Bhapa (Steamed Hilsa in Mustard Sauce) and Ilish Maachh Bhaja (Fried Hilsa) and enjoyed it over at least four meals. If you are able to lay your hands on this Wonder Fish which is full of flavours, do try these simple recipes in your kitchen.
There was a long pending agreement between me and my local foodie friend Subhankar. It was that during winters he shall take me along for sampling local Kachuri breakfast (Kachori is also called as Kachuri) which city’s various iconic eateries offer and are quite popular with the locals. As the luck would have it, he suddenly sprained his ankle and had to excuse himself just one hour in advance of our meeting time. But then he suggested that he shall send me the details of what he had planned for us and that, if I wanted, I could carry on. As soon as I kept the phone down, a series of WhatsApp messages came in giving detailed descriptions including location pins. Having equipped with the guiding details, we set out for our breakfast.
Magic Of Flavours