- published: 11 Jul 2012
- views: 45608
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"Aaharya Hotel" in Nirmal Chandra Street near Bowbazar Market, Kolkata established in 2008. Previously it was known as "Jayshree Hotel".
Ingredients of Muri ghonto:
Fish head, Gobinda bhog rice, Bay leaves, Whole cumin, Chopped onion, Garlic and ginger paste, Tomato, Chilli powder, Salt to taste, Water, Cumin powder, Garam masala powder,
Grated coconut and Ghee.
- published: 24 Dec 2013
- views: 19795
"Basanta Cabin" in College Street, Kolkata.
Ingredients of "Mughlai Paratha":
Flour, Egg, Onion, Nut, Coriander leaves, Mint leaves, Cumin powder, Dried spice, Black pepper and White oil.
- published: 22 Jan 2014
- views: 30470
A Bengali-Oriya cook makes Prawn malai curry at the 'City of Joy' restaurant in New Delhi.
The flavour and taste of the food they serve makes it a real joyful experience to visit. There speciality is naturally fishes. They are flown from Kolkata (twice/thrice a week) thanks to the efficient logistics set up nowadays. As a result you get served with the best of the best fishes as far as their freshness and taste are concerned. The Bhetkis are from original Kolkata sweet water bheris, the Rui/Katlas are from Lalgola, the Ilish is fresh out of Kolaghat, the Prawns and crabs are from Kharibari and the list goes on. All our chefs and kitchen staff are from Orissa (considered the champion cooks) with loads of experience in cooking and creating traditional Bengali delicacies. Along with the fishes, we also bring certain specific spices and herbs from Kolkata. So you get original Gondhoraj lebus and dhani lonkas on the table when you sit to eat here. Along with fishes, we specialize in dishes like typical Kolkata Biryani with Mutton and Chicken Chaap, Kosha Mangsho, Murgi Posto, Kobirajis, Moghlais, Fish Orlies and our very own Fish Fries and Fish Fingers. The vegetarian list is nothing less interesting and traditional.
They always try to give their customers a feel of Ethnic Kolkata all around. Indeed all their décor have been made in various parts of West Bengal and transported to Delhi. The terracotta chandeliers with Alpana decorations are made in Duttapakur, in the outskirts of Kolkata (You won't find such lamp shades anywhere else in the country). The walls and ceilings have been draped with madur (jute mats), a product of a place called Mecheda. The cutleries are made out of bull's horn (a very special cottage industry of a north Bengal town, Malda). The furniture is all made of Assam and north Bengal cane. Even the salt and pepper stands are made out of Coconut shells, another unique handicraft product of Kolkata. The walls are full of pictures of legendary Bengali personalities like Satyajit Ray, Uttam -- Suchitra, Feluda and his team, Kishore Kumar, paintings of Jamini Roy, photographs of historic monuments like Howrah Bridge, New Market, Victoria Memorial, Howrah station and more as they were during the 1930s and 1940s.
Source: www.cityofjoydelhi.com
This footage is part of the professionally-shot broadcast stock footage archive of Wilderness Films India Ltd., the largest collection of HD imagery from South Asia. The Wilderness Films India collection comprises of 50, 000+ hours of high quality broadcast imagery, mostly shot on HDCAM / SR 1080i High Definition, Alexa, SR, HDV and XDCAM. Write to us for licensing this footage on a broadcast format, for use in your production! We are happy to be commissioned to film for you or else provide you with broadcast crewing and production solutions across South Asia. We pride ourselves in bringing the best of India and South Asia to the world...
Please subscribe to our channel wildfilmsindia on Youtube for a steady stream of videos from across India. Also, visit and enjoy your journey across India at www.clipahoy.com , India's first video-based social networking experience!
Reach us at rupindang @ gmail . com and admin@wildfilmsindia.com
- published: 10 Jun 2014
- views: 3408
Click to Subscribe: http://bit.ly/1b3GJmy
In this Unique show Master Chef Sanjeev Kapoor will teach the nation his top recipes. From main course to starters, it will feature his best signature dishes. Fresh and classy, this show continues to warm the hearts and homes of millions of people across India
- published: 16 May 2013
- views: 31191
Bengali cook making Pabda Tel Jhal in the 'City of Joy' restaurant.
The flavour and taste of the food they serve makes it a real joyful experience to visit. There speciality is naturally fishes. They are flown from Kolkata (twice/thrice a week) thanks to the efficient logistics set up nowadays. As a result you get served with the best of the best fishes as far as their freshness and taste are concerned. The Bhetkis are from original Kolkata sweet water bheris, the Rui/Katlas are from Lalgola, the Ilish is fresh out of Kolaghat, the Prawns and crabs are from Kharibari and the list goes on. All our chefs and kitchen staff are from Orissa (considered the champion cooks) with loads of experience in cooking and creating traditional Bengali delicacies. Along with the fishes, we also bring certain specific spices and herbs from Kolkata. So you get original Gondhoraj lebus and dhani lonkas on the table when you sit to eat here. Along with fishes, we specialize in dishes like typical Kolkata Biryani with Mutton and Chicken Chaap, Kosha Mangsho, Murgi Posto, Kobirajis, Moghlais, Fish Orlies and our very own Fish Fries and Fish Fingers. The vegetarian list is nothing less interesting and traditional.
They always try to give their customers a feel of Ethnic Kolkata all around. Indeed all their décor have been made in various parts of West Bengal and transported to Delhi. The terracotta chandeliers with Alpana decorations are made in Duttapakur, in the outskirts of Kolkata (You won't find such lamp shades anywhere else in the country). The walls and ceilings have been draped with madur (jute mats), a product of a place called Mecheda. The cutleries are made out of bull's horn (a very special cottage industry of a north Bengal town, Malda). The furniture is all made of Assam and north Bengal cane. Even the salt and pepper stands are made out of Coconut shells, another unique handicraft product of Kolkata. The walls are full of pictures of legendary Bengali personalities like Satyajit Ray, Uttam -- Suchitra, Feluda and his team, Kishore Kumar, paintings of Jamini Roy, photographs of historic monuments like Howrah Bridge, New Market, Victoria Memorial, Howrah station and more as they were during the 1930s and 1940s.
Source: http://www.cityofjoydelhi.com
This footage is part of the professionally-shot broadcast stock footage archive of Wilderness Films India Ltd., the largest collection of HD imagery from South Asia. The Wilderness Films India collection comprises of 50, 000+ hours of high quality broadcast imagery, mostly shot on HDCAM / SR 1080i High Definition, Alexa, SR, HDV and XDCAM. Write to us for licensing this footage on a broadcast format, for use in your production! We are happy to be commissioned to film for you or else provide you with broadcast crewing and production solutions across South Asia. We pride ourselves in bringing the best of India and South Asia to the world...
Please subscribe to our channel wildfilmsindia on Youtube for a steady stream of videos from across India. Also, visit and enjoy your journey across India at www.clipahoy.com , India's first video-based social networking experience!
Reach us at rupindang @ gmail . com and admin@wildfilmsindia.com
- published: 10 Jun 2014
- views: 4132
Here's the full article and map to the restaurant: http://migrationology.com/2013/02/bengali-food-at-bhojohori-manna-restaurant-in-kolkata/
When I was in Kolkata, India, one of my main motivations was to eat a proper Bengali seafood meal, so one evening I headed over to a restaurant known as Bhojohori Manna Restaurant to partake in what turned out to be one of my favorite meals in all of India. There are a number of different locations around India actually and throughout Kolkata, but the location I found was not far from the chaotic Esplanade intersections in the central part of the city.
Though I was eager to eat Bengali food, I really had no clue what I was going to order, so luckily the staff were all very friendly and made recommendations for dishes they thought I would enjoy. They chose some good dishes and soon a fleet of Bengali seafood dishes appeared on my table, all ready to be devoured. My hands washed I couldn't wait any longer and I started to dig into the Bhojohori Manna feast.
Bhetki Kalia is a fish curry paired with a potato and it was in a sweet coconut based curry. It was insanely flavorful and extremely delicious. The fish was soft yet it remained firm at the same time. Next there was Mochar Ghonto, a banana flower salad. Now at the time of eating it I honestly had no idea what it was until coming back to my computer and doing a little research to find out it was banana flower. It was creamy and super delicious - I thought it sort of tasted like jackfruit curry. It was spiced nicely and went well with my plate of rice. Next up was the Jumbo Chingri Malaikari, a huge prawn that was curried in a highly pleasant sauce. After removing the shell from the prawn, the meat just melted in my mouth and the sauce was beautiful. The Murgir Jhol was just a Bengali chicken curry, and while it wasn't seafood like the other dishes, it sure was wonderful too. But of all the Bengali food we order at Bhojohori Manna, the dish that stuck out the most to me was Medium Kankrajhai, the crab curry. I almost couldn't believe how good it was. It was basically all the flavors I could ever want all condensed onto pieces of succulent crab. It was indeed a heavenly dish that I won't ever forget!
There were 2 of us and our total bill came to 700 Rupees which is about $13 - but for the quality and the quantity, this was a wonderful deal. So while I had a few Bengali food meals, my favorite was the seafood feast I enjoyed at Bhojohori Manna. If you go to Kolkata, I would highly recommend this restaurant. It's a little cramped and small, but they serve top notch local style cuisine!
Thank you for watching!
Follow my food adventures at http://migrationology.com/ & http://www.eatingthaifood.com/ Also check out my Bangkok travel guide http://migrationology.com/ebook-101-things-to-do-in-bangkok/ and my Thai food guide http://www.eatingthaifood.com/eating-thai-food-guide/
Finally, subscribe so you don't miss the next tasty adventure http://www.youtube.com/subscription_center?add_user=migrationology
- published: 08 May 2013
- views: 189223
"Bancharam" is a famous sweet store, in Lake market, Kolkata.
Ingredients of Malpwa:
Milk, Sooji (Semolina ), Flour, Mouri(Aniseed), Sugar and White oil. After fry it should dipped in Sugar syrup.
If you enjoyed this dessert please "Click" the "Like button and share with your families.
Please subscribe our channel for such delicious recipes.
Music: Jason Famham
- published: 29 Jan 2014
- views: 25690
Dhokar Dalna is a part of traditional dish from the Bengali cuisine . Dhokas are the fried chana dal fritters that are lightly spices and then simmered in a gravy made with tomato and ginger , spices called Dhokas . You are serving with Roti & Paratha .
Ingredients :-
Chana Dal - 100 gm (gram dal water for soaking overnight)
Motar Dal - 50 gm ( motar dal water for soaking overnight)
Ginger slice pieces - 2 small pieces
Potato - 1 longer (cut into 8 pieces)
Oil - 1 cup (exter for fring)
Dry red chilli - 2 pieces
Bay leaf - 2 pieces
Whole cumin seeds - 1/2 tsp
Salt to taste
Sugar - 1tsp
Kalonji - 1/2 tsp
Ginger - 1 1 tbsp.
Cumin powder - 1 tsp
Red chilli powder - 1 tsp
Kashmiri chili npowder - 1 tsp
Gorom masala powder - 1 tsp.
Ghee - 1 tbsp.
Thank you so much for watching my video
Follow on Instagram @ousumi
- published: 12 Apr 2016
- views: 535
Bengali cuisine is a culinary style originating in Bengal, a region in the eastern South Asia which is now divided between the Indian state of West Bengal and the Republic of Bangladesh. Other regions, such as Tripura, and Barak Valley region of Assam also have large native Bengali populations and share this cuisine. With an emphasis on fish, vegetables and lentils served with rice as a staple diet, Bengali cuisine is known for its subtle (yet sometimes fiery) flavours, and its huge spread of confectioneries and desserts. It also has perhaps the only traditionally developed multi-course tradition from South Asia that is analogous in structure to the modern Service à la russe style of French cuisine, with food served course-wise rather than all at once.
Bengali food has inherited a large number of influences, both foreign and South Asian, arising from a historical and strong trade links with many parts of the world. Bengal fell under the sway of various Turkic rulers from the early thirteenth century onwards, and was then governed by the British for two centuries (1757–1947). It also saw a fair share of immigrants from various parts of the world - most prominently Jews, Chinese and Afghans who settled down in their own distinct communities in and around Kolkata.
This page contains text from Wikipedia, the Free Encyclopedia -
http://en.wikipedia.org/wiki/Bengali_cuisine
This article is licensed under the Creative Commons Attribution-ShareAlike 3.0 Unported License, which means that you can copy and modify it as long as the entire work (including additions) remains under this license.
This article is licensed under the Creative Commons Attribution-ShareAlike 3.0 Unported License, which means that you can copy and modify it as long as the entire work (including additions) remains under this license.
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3:13Bengali Cuisine
Bengali Cuisine -
3:25Muri Ghonto | Kolkata Food Joints | Bengali cuisine
Muri Ghonto | Kolkata Food Joints | Bengali cuisineMuri Ghonto | Kolkata Food Joints | Bengali cuisine
"Aaharya Hotel" in Nirmal Chandra Street near Bowbazar Market, Kolkata established in 2008. Previously it was known as "Jayshree Hotel". Ingredients of Muri ghonto: Fish head, Gobinda bhog rice, Bay leaves, Whole cumin, Chopped onion, Garlic and ginger paste, Tomato, Chilli powder, Salt to taste, Water, Cumin powder, Garam masala powder, Grated coconut and Ghee. -
9:51Doi Maach - Fish with Yogurt Gravy - Bengali Cuisine Indian Recipe
Doi Maach - Fish with Yogurt Gravy - Bengali Cuisine Indian Recipe -
2:26Mughlai Paratha | Basanta Cabin | Mughlai Cuisine | Bengali cuisine
Mughlai Paratha | Basanta Cabin | Mughlai Cuisine | Bengali cuisineMughlai Paratha | Basanta Cabin | Mughlai Cuisine | Bengali cuisine
"Basanta Cabin" in College Street, Kolkata. Ingredients of "Mughlai Paratha": Flour, Egg, Onion, Nut, Coriander leaves, Mint leaves, Cumin powder, Dried spice, Black pepper and White oil. -
7:21Bengali cuisine - Prawn malai curry
Bengali cuisine - Prawn malai curryBengali cuisine - Prawn malai curry
A Bengali-Oriya cook makes Prawn malai curry at the 'City of Joy' restaurant in New Delhi. The flavour and taste of the food they serve makes it a real joyful experience to visit. There speciality is naturally fishes. They are flown from Kolkata (twice/thrice a week) thanks to the efficient logistics set up nowadays. As a result you get served with the best of the best fishes as far as their freshness and taste are concerned. The Bhetkis are from original Kolkata sweet water bheris, the Rui/Katlas are from Lalgola, the Ilish is fresh out of Kolaghat, the Prawns and crabs are from Kharibari and the list goes on. All our chefs and kitchen staff are from Orissa (considered the champion cooks) with loads of experience in cooking and creating traditional Bengali delicacies. Along with the fishes, we also bring certain specific spices and herbs from Kolkata. So you get original Gondhoraj lebus and dhani lonkas on the table when you sit to eat here. Along with fishes, we specialize in dishes like typical Kolkata Biryani with Mutton and Chicken Chaap, Kosha Mangsho, Murgi Posto, Kobirajis, Moghlais, Fish Orlies and our very own Fish Fries and Fish Fingers. The vegetarian list is nothing less interesting and traditional. They always try to give their customers a feel of Ethnic Kolkata all around. Indeed all their décor have been made in various parts of West Bengal and transported to Delhi. The terracotta chandeliers with Alpana decorations are made in Duttapakur, in the outskirts of Kolkata (You won't find such lamp shades anywhere else in the country). The walls and ceilings have been draped with madur (jute mats), a product of a place called Mecheda. The cutleries are made out of bull's horn (a very special cottage industry of a north Bengal town, Malda). The furniture is all made of Assam and north Bengal cane. Even the salt and pepper stands are made out of Coconut shells, another unique handicraft product of Kolkata. The walls are full of pictures of legendary Bengali personalities like Satyajit Ray, Uttam -- Suchitra, Feluda and his team, Kishore Kumar, paintings of Jamini Roy, photographs of historic monuments like Howrah Bridge, New Market, Victoria Memorial, Howrah station and more as they were during the 1930s and 1940s. Source: www.cityofjoydelhi.com This footage is part of the professionally-shot broadcast stock footage archive of Wilderness Films India Ltd., the largest collection of HD imagery from South Asia. The Wilderness Films India collection comprises of 50, 000+ hours of high quality broadcast imagery, mostly shot on HDCAM / SR 1080i High Definition, Alexa, SR, HDV and XDCAM. Write to us for licensing this footage on a broadcast format, for use in your production! We are happy to be commissioned to film for you or else provide you with broadcast crewing and production solutions across South Asia. We pride ourselves in bringing the best of India and South Asia to the world... Please subscribe to our channel wildfilmsindia on Youtube for a steady stream of videos from across India. Also, visit and enjoy your journey across India at www.clipahoy.com , India's first video-based social networking experience! Reach us at rupindang @ gmail . com and admin@wildfilmsindia.com -
10:35Haleem | Bengali Cuisine | Sanjeev Kapoor's Kitchen
Haleem | Bengali Cuisine | Sanjeev Kapoor's KitchenHaleem | Bengali Cuisine | Sanjeev Kapoor's Kitchen
Click to Subscribe: http://bit.ly/1b3GJmy In this Unique show Master Chef Sanjeev Kapoor will teach the nation his top recipes. From main course to starters, it will feature his best signature dishes. Fresh and classy, this show continues to warm the hearts and homes of millions of people across India -
4:01Learn how to make Bengali cuisine - Pabda Tel Jhaal
Learn how to make Bengali cuisine - Pabda Tel JhaalLearn how to make Bengali cuisine - Pabda Tel Jhaal
Bengali cook making Pabda Tel Jhal in the 'City of Joy' restaurant. The flavour and taste of the food they serve makes it a real joyful experience to visit. There speciality is naturally fishes. They are flown from Kolkata (twice/thrice a week) thanks to the efficient logistics set up nowadays. As a result you get served with the best of the best fishes as far as their freshness and taste are concerned. The Bhetkis are from original Kolkata sweet water bheris, the Rui/Katlas are from Lalgola, the Ilish is fresh out of Kolaghat, the Prawns and crabs are from Kharibari and the list goes on. All our chefs and kitchen staff are from Orissa (considered the champion cooks) with loads of experience in cooking and creating traditional Bengali delicacies. Along with the fishes, we also bring certain specific spices and herbs from Kolkata. So you get original Gondhoraj lebus and dhani lonkas on the table when you sit to eat here. Along with fishes, we specialize in dishes like typical Kolkata Biryani with Mutton and Chicken Chaap, Kosha Mangsho, Murgi Posto, Kobirajis, Moghlais, Fish Orlies and our very own Fish Fries and Fish Fingers. The vegetarian list is nothing less interesting and traditional. They always try to give their customers a feel of Ethnic Kolkata all around. Indeed all their décor have been made in various parts of West Bengal and transported to Delhi. The terracotta chandeliers with Alpana decorations are made in Duttapakur, in the outskirts of Kolkata (You won't find such lamp shades anywhere else in the country). The walls and ceilings have been draped with madur (jute mats), a product of a place called Mecheda. The cutleries are made out of bull's horn (a very special cottage industry of a north Bengal town, Malda). The furniture is all made of Assam and north Bengal cane. Even the salt and pepper stands are made out of Coconut shells, another unique handicraft product of Kolkata. The walls are full of pictures of legendary Bengali personalities like Satyajit Ray, Uttam -- Suchitra, Feluda and his team, Kishore Kumar, paintings of Jamini Roy, photographs of historic monuments like Howrah Bridge, New Market, Victoria Memorial, Howrah station and more as they were during the 1930s and 1940s. Source: http://www.cityofjoydelhi.com This footage is part of the professionally-shot broadcast stock footage archive of Wilderness Films India Ltd., the largest collection of HD imagery from South Asia. The Wilderness Films India collection comprises of 50, 000+ hours of high quality broadcast imagery, mostly shot on HDCAM / SR 1080i High Definition, Alexa, SR, HDV and XDCAM. Write to us for licensing this footage on a broadcast format, for use in your production! We are happy to be commissioned to film for you or else provide you with broadcast crewing and production solutions across South Asia. We pride ourselves in bringing the best of India and South Asia to the world... Please subscribe to our channel wildfilmsindia on Youtube for a steady stream of videos from across India. Also, visit and enjoy your journey across India at www.clipahoy.com , India's first video-based social networking experience! Reach us at rupindang @ gmail . com and admin@wildfilmsindia.com -
5:29Bengali Seafood Feast at Bhojohori Manna in India
Bengali Seafood Feast at Bhojohori Manna in IndiaBengali Seafood Feast at Bhojohori Manna in India
Here's the full article and map to the restaurant: http://migrationology.com/2013/02/bengali-food-at-bhojohori-manna-restaurant-in-kolkata/ When I was in Kolkata, India, one of my main motivations was to eat a proper Bengali seafood meal, so one evening I headed over to a restaurant known as Bhojohori Manna Restaurant to partake in what turned out to be one of my favorite meals in all of India. There are a number of different locations around India actually and throughout Kolkata, but the location I found was not far from the chaotic Esplanade intersections in the central part of the city. Though I was eager to eat Bengali food, I really had no clue what I was going to order, so luckily the staff were all very friendly and made recommendations for dishes they thought I would enjoy. They chose some good dishes and soon a fleet of Bengali seafood dishes appeared on my table, all ready to be devoured. My hands washed I couldn't wait any longer and I started to dig into the Bhojohori Manna feast. Bhetki Kalia is a fish curry paired with a potato and it was in a sweet coconut based curry. It was insanely flavorful and extremely delicious. The fish was soft yet it remained firm at the same time. Next there was Mochar Ghonto, a banana flower salad. Now at the time of eating it I honestly had no idea what it was until coming back to my computer and doing a little research to find out it was banana flower. It was creamy and super delicious - I thought it sort of tasted like jackfruit curry. It was spiced nicely and went well with my plate of rice. Next up was the Jumbo Chingri Malaikari, a huge prawn that was curried in a highly pleasant sauce. After removing the shell from the prawn, the meat just melted in my mouth and the sauce was beautiful. The Murgir Jhol was just a Bengali chicken curry, and while it wasn't seafood like the other dishes, it sure was wonderful too. But of all the Bengali food we order at Bhojohori Manna, the dish that stuck out the most to me was Medium Kankrajhai, the crab curry. I almost couldn't believe how good it was. It was basically all the flavors I could ever want all condensed onto pieces of succulent crab. It was indeed a heavenly dish that I won't ever forget! There were 2 of us and our total bill came to 700 Rupees which is about $13 - but for the quality and the quantity, this was a wonderful deal. So while I had a few Bengali food meals, my favorite was the seafood feast I enjoyed at Bhojohori Manna. If you go to Kolkata, I would highly recommend this restaurant. It's a little cramped and small, but they serve top notch local style cuisine! Thank you for watching! Follow my food adventures at http://migrationology.com/ & http://www.eatingthaifood.com/ Also check out my Bangkok travel guide http://migrationology.com/ebook-101-things-to-do-in-bangkok/ and my Thai food guide http://www.eatingthaifood.com/eating-thai-food-guide/ Finally, subscribe so you don't miss the next tasty adventure http://www.youtube.com/subscription_center?add_user=migrationology -
2:19Malpua at Bancharam | Kolkata | Bengali cuisine
Malpua at Bancharam | Kolkata | Bengali cuisineMalpua at Bancharam | Kolkata | Bengali cuisine
"Bancharam" is a famous sweet store, in Lake market, Kolkata. Ingredients of Malpwa: Milk, Sooji (Semolina ), Flour, Mouri(Aniseed), Sugar and White oil. After fry it should dipped in Sugar syrup. If you enjoyed this dessert please "Click" the "Like button and share with your families. Please subscribe our channel for such delicious recipes. Music: Jason Famham -
11:39Dhokar Dalna \ Fried Lentil Cakes With Potato Gravy (Bengali Cuisine)
Dhokar Dalna \ Fried Lentil Cakes With Potato Gravy (Bengali Cuisine)Dhokar Dalna \ Fried Lentil Cakes With Potato Gravy (Bengali Cuisine)
Dhokar Dalna is a part of traditional dish from the Bengali cuisine . Dhokas are the fried chana dal fritters that are lightly spices and then simmered in a gravy made with tomato and ginger , spices called Dhokas . You are serving with Roti & Paratha . Ingredients :- Chana Dal - 100 gm (gram dal water for soaking overnight) Motar Dal - 50 gm ( motar dal water for soaking overnight) Ginger slice pieces - 2 small pieces Potato - 1 longer (cut into 8 pieces) Oil - 1 cup (exter for fring) Dry red chilli - 2 pieces Bay leaf - 2 pieces Whole cumin seeds - 1/2 tsp Salt to taste Sugar - 1tsp Kalonji - 1/2 tsp Ginger - 1 1 tbsp. Cumin powder - 1 tsp Red chilli powder - 1 tsp Kashmiri chili npowder - 1 tsp Gorom masala powder - 1 tsp. Ghee - 1 tbsp. Thank you so much for watching my video Follow on Instagram @ousumi
- Achipur
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Muri Ghonto | Kolkata Food Joints | Bengali cuisine
"Aaharya Hotel" in Nirmal Chandra Street near Bowbazar Market, Kolkata established in 2008. Previously it was known as "Jayshree Hotel". Ingredients of Muri ghonto: Fish head, Gobinda bhog rice, Bay leaves, Whole cumin, Chopped onion, Garlic and ginger paste, Tomato, Chilli powder, Salt to taste, Water, Cumin powder, Garam masala powder, Grated coconut and Ghee. -
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Mughlai Paratha | Basanta Cabin | Mughlai Cuisine | Bengali cuisine
"Basanta Cabin" in College Street, Kolkata. Ingredients of "Mughlai Paratha": Flour, Egg, Onion, Nut, Coriander leaves, Mint leaves, Cumin powder, Dried spice, Black pepper and White oil. -
Bengali cuisine - Prawn malai curry
A Bengali-Oriya cook makes Prawn malai curry at the 'City of Joy' restaurant in New Delhi. The flavour and taste of the food they serve makes it a real joyful experience to visit. There speciality is naturally fishes. They are flown from Kolkata (twice/thrice a week) thanks to the efficient logistics set up nowadays. As a result you get served with the best of the best fishes as far as their freshness and taste are concerned. The Bhetkis are from original Kolkata sweet water bheris, the Rui/Katlas are from Lalgola, the Ilish is fresh out of Kolaghat, the Prawns and crabs are from Kharibari and the list goes on. All our chefs and kitchen staff are from Orissa (considered the champion cooks) with loads of experience in cooking and creating traditional Bengali delicacies. Along with the fis... -
Haleem | Bengali Cuisine | Sanjeev Kapoor's Kitchen
Click to Subscribe: http://bit.ly/1b3GJmy In this Unique show Master Chef Sanjeev Kapoor will teach the nation his top recipes. From main course to starters, it will feature his best signature dishes. Fresh and classy, this show continues to warm the hearts and homes of millions of people across India -
Learn how to make Bengali cuisine - Pabda Tel Jhaal
Bengali cook making Pabda Tel Jhal in the 'City of Joy' restaurant. The flavour and taste of the food they serve makes it a real joyful experience to visit. There speciality is naturally fishes. They are flown from Kolkata (twice/thrice a week) thanks to the efficient logistics set up nowadays. As a result you get served with the best of the best fishes as far as their freshness and taste are concerned. The Bhetkis are from original Kolkata sweet water bheris, the Rui/Katlas are from Lalgola, the Ilish is fresh out of Kolaghat, the Prawns and crabs are from Kharibari and the list goes on. All our chefs and kitchen staff are from Orissa (considered the champion cooks) with loads of experience in cooking and creating traditional Bengali delicacies. Along with the fishes, we also bring cert... -
Bengali Seafood Feast at Bhojohori Manna in India
Here's the full article and map to the restaurant: http://migrationology.com/2013/02/bengali-food-at-bhojohori-manna-restaurant-in-kolkata/ When I was in Kolkata, India, one of my main motivations was to eat a proper Bengali seafood meal, so one evening I headed over to a restaurant known as Bhojohori Manna Restaurant to partake in what turned out to be one of my favorite meals in all of India. There are a number of different locations around India actually and throughout Kolkata, but the location I found was not far from the chaotic Esplanade intersections in the central part of the city. Though I was eager to eat Bengali food, I really had no clue what I was going to order, so luckily the staff were all very friendly and made recommendations for dishes they thought I would enjoy. They ... -
Malpua at Bancharam | Kolkata | Bengali cuisine
"Bancharam" is a famous sweet store, in Lake market, Kolkata. Ingredients of Malpwa: Milk, Sooji (Semolina ), Flour, Mouri(Aniseed), Sugar and White oil. After fry it should dipped in Sugar syrup. If you enjoyed this dessert please "Click" the "Like button and share with your families. Please subscribe our channel for such delicious recipes. Music: Jason Famham -
Dhokar Dalna \ Fried Lentil Cakes With Potato Gravy (Bengali Cuisine)
Dhokar Dalna is a part of traditional dish from the Bengali cuisine . Dhokas are the fried chana dal fritters that are lightly spices and then simmered in a gravy made with tomato and ginger , spices called Dhokas . You are serving with Roti & Paratha . Ingredients :- Chana Dal - 100 gm (gram dal water for soaking overnight) Motar Dal - 50 gm ( motar dal water for soaking overnight) Ginger slice pieces - 2 small pieces Potato - 1 longer (cut into 8 pieces) Oil - 1 cup (exter for fring) Dry red chilli - 2 pieces Bay leaf - 2 pieces Whole cumin seeds - 1/2 tsp Salt to taste Sugar - 1tsp Kalonji - 1/2 tsp Ginger - 1 1 tbsp. Cumin powder - 1 tsp Red chilli powder - 1 tsp Kashmiri chili npowder - 1 tsp Gorom masala powder - 1 tsp. Ghee - 1 tbsp. Thank you so much for watching my ...
Bengali Cuisine
- Order: Reorder
- Duration: 3:13
- Updated: 11 Jul 2012
- views: 45608
Muri Ghonto | Kolkata Food Joints | Bengali cuisine
- Order: Reorder
- Duration: 3:25
- Updated: 24 Dec 2013
- views: 19795
"Aaharya Hotel" in Nirmal Chandra Street near Bowbazar Market, Kolkata established in 2008. Previously it was known as "Jayshree Hotel".
Ingredients of Muri gho...
"Aaharya Hotel" in Nirmal Chandra Street near Bowbazar Market, Kolkata established in 2008. Previously it was known as "Jayshree Hotel".
Ingredients of Muri ghonto:
Fish head, Gobinda bhog rice, Bay leaves, Whole cumin, Chopped onion, Garlic and ginger paste, Tomato, Chilli powder, Salt to taste, Water, Cumin powder, Garam masala powder,
Grated coconut and Ghee.
wn.com/Muri Ghonto | Kolkata Food Joints | Bengali Cuisine
"Aaharya Hotel" in Nirmal Chandra Street near Bowbazar Market, Kolkata established in 2008. Previously it was known as "Jayshree Hotel".
Ingredients of Muri ghonto:
Fish head, Gobinda bhog rice, Bay leaves, Whole cumin, Chopped onion, Garlic and ginger paste, Tomato, Chilli powder, Salt to taste, Water, Cumin powder, Garam masala powder,
Grated coconut and Ghee.
- published: 24 Dec 2013
- views: 19795
Doi Maach - Fish with Yogurt Gravy - Bengali Cuisine Indian Recipe
- Order: Reorder
- Duration: 9:51
- Updated: 03 Feb 2011
- views: 229979
Detailed Recipe: http://showmethecurry.com/non-vegetarian/doi-maach-fish-cooked-with-yogurt-bengali-cuisine.html
Detailed Recipe: http://showmethecurry.com/non-vegetarian/doi-maach-fish-cooked-with-yogurt-bengali-cuisine.html
wn.com/Doi Maach Fish With Yogurt Gravy Bengali Cuisine Indian Recipe
Mughlai Paratha | Basanta Cabin | Mughlai Cuisine | Bengali cuisine
- Order: Reorder
- Duration: 2:26
- Updated: 22 Jan 2014
- views: 30470
"Basanta Cabin" in College Street, Kolkata.
Ingredients of "Mughlai Paratha":
Flour, Egg, Onion, Nut, Coriander leaves, Mint leaves, Cumin powder, Dried spice,...
"Basanta Cabin" in College Street, Kolkata.
Ingredients of "Mughlai Paratha":
Flour, Egg, Onion, Nut, Coriander leaves, Mint leaves, Cumin powder, Dried spice, Black pepper and White oil.
wn.com/Mughlai Paratha | Basanta Cabin | Mughlai Cuisine | Bengali Cuisine
"Basanta Cabin" in College Street, Kolkata.
Ingredients of "Mughlai Paratha":
Flour, Egg, Onion, Nut, Coriander leaves, Mint leaves, Cumin powder, Dried spice, Black pepper and White oil.
- published: 22 Jan 2014
- views: 30470
Bengali cuisine - Prawn malai curry
- Order: Reorder
- Duration: 7:21
- Updated: 10 Jun 2014
- views: 3408
A Bengali-Oriya cook makes Prawn malai curry at the 'City of Joy' restaurant in New Delhi.
The flavour and taste of the food they serve makes it a real joyful...
A Bengali-Oriya cook makes Prawn malai curry at the 'City of Joy' restaurant in New Delhi.
The flavour and taste of the food they serve makes it a real joyful experience to visit. There speciality is naturally fishes. They are flown from Kolkata (twice/thrice a week) thanks to the efficient logistics set up nowadays. As a result you get served with the best of the best fishes as far as their freshness and taste are concerned. The Bhetkis are from original Kolkata sweet water bheris, the Rui/Katlas are from Lalgola, the Ilish is fresh out of Kolaghat, the Prawns and crabs are from Kharibari and the list goes on. All our chefs and kitchen staff are from Orissa (considered the champion cooks) with loads of experience in cooking and creating traditional Bengali delicacies. Along with the fishes, we also bring certain specific spices and herbs from Kolkata. So you get original Gondhoraj lebus and dhani lonkas on the table when you sit to eat here. Along with fishes, we specialize in dishes like typical Kolkata Biryani with Mutton and Chicken Chaap, Kosha Mangsho, Murgi Posto, Kobirajis, Moghlais, Fish Orlies and our very own Fish Fries and Fish Fingers. The vegetarian list is nothing less interesting and traditional.
They always try to give their customers a feel of Ethnic Kolkata all around. Indeed all their décor have been made in various parts of West Bengal and transported to Delhi. The terracotta chandeliers with Alpana decorations are made in Duttapakur, in the outskirts of Kolkata (You won't find such lamp shades anywhere else in the country). The walls and ceilings have been draped with madur (jute mats), a product of a place called Mecheda. The cutleries are made out of bull's horn (a very special cottage industry of a north Bengal town, Malda). The furniture is all made of Assam and north Bengal cane. Even the salt and pepper stands are made out of Coconut shells, another unique handicraft product of Kolkata. The walls are full of pictures of legendary Bengali personalities like Satyajit Ray, Uttam -- Suchitra, Feluda and his team, Kishore Kumar, paintings of Jamini Roy, photographs of historic monuments like Howrah Bridge, New Market, Victoria Memorial, Howrah station and more as they were during the 1930s and 1940s.
Source: www.cityofjoydelhi.com
This footage is part of the professionally-shot broadcast stock footage archive of Wilderness Films India Ltd., the largest collection of HD imagery from South Asia. The Wilderness Films India collection comprises of 50, 000+ hours of high quality broadcast imagery, mostly shot on HDCAM / SR 1080i High Definition, Alexa, SR, HDV and XDCAM. Write to us for licensing this footage on a broadcast format, for use in your production! We are happy to be commissioned to film for you or else provide you with broadcast crewing and production solutions across South Asia. We pride ourselves in bringing the best of India and South Asia to the world...
Please subscribe to our channel wildfilmsindia on Youtube for a steady stream of videos from across India. Also, visit and enjoy your journey across India at www.clipahoy.com , India's first video-based social networking experience!
Reach us at rupindang @ gmail . com and admin@wildfilmsindia.com
wn.com/Bengali Cuisine Prawn Malai Curry
A Bengali-Oriya cook makes Prawn malai curry at the 'City of Joy' restaurant in New Delhi.
The flavour and taste of the food they serve makes it a real joyful experience to visit. There speciality is naturally fishes. They are flown from Kolkata (twice/thrice a week) thanks to the efficient logistics set up nowadays. As a result you get served with the best of the best fishes as far as their freshness and taste are concerned. The Bhetkis are from original Kolkata sweet water bheris, the Rui/Katlas are from Lalgola, the Ilish is fresh out of Kolaghat, the Prawns and crabs are from Kharibari and the list goes on. All our chefs and kitchen staff are from Orissa (considered the champion cooks) with loads of experience in cooking and creating traditional Bengali delicacies. Along with the fishes, we also bring certain specific spices and herbs from Kolkata. So you get original Gondhoraj lebus and dhani lonkas on the table when you sit to eat here. Along with fishes, we specialize in dishes like typical Kolkata Biryani with Mutton and Chicken Chaap, Kosha Mangsho, Murgi Posto, Kobirajis, Moghlais, Fish Orlies and our very own Fish Fries and Fish Fingers. The vegetarian list is nothing less interesting and traditional.
They always try to give their customers a feel of Ethnic Kolkata all around. Indeed all their décor have been made in various parts of West Bengal and transported to Delhi. The terracotta chandeliers with Alpana decorations are made in Duttapakur, in the outskirts of Kolkata (You won't find such lamp shades anywhere else in the country). The walls and ceilings have been draped with madur (jute mats), a product of a place called Mecheda. The cutleries are made out of bull's horn (a very special cottage industry of a north Bengal town, Malda). The furniture is all made of Assam and north Bengal cane. Even the salt and pepper stands are made out of Coconut shells, another unique handicraft product of Kolkata. The walls are full of pictures of legendary Bengali personalities like Satyajit Ray, Uttam -- Suchitra, Feluda and his team, Kishore Kumar, paintings of Jamini Roy, photographs of historic monuments like Howrah Bridge, New Market, Victoria Memorial, Howrah station and more as they were during the 1930s and 1940s.
Source: www.cityofjoydelhi.com
This footage is part of the professionally-shot broadcast stock footage archive of Wilderness Films India Ltd., the largest collection of HD imagery from South Asia. The Wilderness Films India collection comprises of 50, 000+ hours of high quality broadcast imagery, mostly shot on HDCAM / SR 1080i High Definition, Alexa, SR, HDV and XDCAM. Write to us for licensing this footage on a broadcast format, for use in your production! We are happy to be commissioned to film for you or else provide you with broadcast crewing and production solutions across South Asia. We pride ourselves in bringing the best of India and South Asia to the world...
Please subscribe to our channel wildfilmsindia on Youtube for a steady stream of videos from across India. Also, visit and enjoy your journey across India at www.clipahoy.com , India's first video-based social networking experience!
Reach us at rupindang @ gmail . com and admin@wildfilmsindia.com
- published: 10 Jun 2014
- views: 3408
Haleem | Bengali Cuisine | Sanjeev Kapoor's Kitchen
- Order: Reorder
- Duration: 10:35
- Updated: 16 May 2013
- views: 31191
Click to Subscribe: http://bit.ly/1b3GJmy
In this Unique show Master Chef Sanjeev Kapoor will teach the nation his top recipes. From main course to starters, it...
Click to Subscribe: http://bit.ly/1b3GJmy
In this Unique show Master Chef Sanjeev Kapoor will teach the nation his top recipes. From main course to starters, it will feature his best signature dishes. Fresh and classy, this show continues to warm the hearts and homes of millions of people across India
wn.com/Haleem | Bengali Cuisine | Sanjeev Kapoor's Kitchen
Click to Subscribe: http://bit.ly/1b3GJmy
In this Unique show Master Chef Sanjeev Kapoor will teach the nation his top recipes. From main course to starters, it will feature his best signature dishes. Fresh and classy, this show continues to warm the hearts and homes of millions of people across India
- published: 16 May 2013
- views: 31191
Learn how to make Bengali cuisine - Pabda Tel Jhaal
- Order: Reorder
- Duration: 4:01
- Updated: 10 Jun 2014
- views: 4132
Bengali cook making Pabda Tel Jhal in the 'City of Joy' restaurant.
The flavour and taste of the food they serve makes it a real joyful experience to visit. T...
Bengali cook making Pabda Tel Jhal in the 'City of Joy' restaurant.
The flavour and taste of the food they serve makes it a real joyful experience to visit. There speciality is naturally fishes. They are flown from Kolkata (twice/thrice a week) thanks to the efficient logistics set up nowadays. As a result you get served with the best of the best fishes as far as their freshness and taste are concerned. The Bhetkis are from original Kolkata sweet water bheris, the Rui/Katlas are from Lalgola, the Ilish is fresh out of Kolaghat, the Prawns and crabs are from Kharibari and the list goes on. All our chefs and kitchen staff are from Orissa (considered the champion cooks) with loads of experience in cooking and creating traditional Bengali delicacies. Along with the fishes, we also bring certain specific spices and herbs from Kolkata. So you get original Gondhoraj lebus and dhani lonkas on the table when you sit to eat here. Along with fishes, we specialize in dishes like typical Kolkata Biryani with Mutton and Chicken Chaap, Kosha Mangsho, Murgi Posto, Kobirajis, Moghlais, Fish Orlies and our very own Fish Fries and Fish Fingers. The vegetarian list is nothing less interesting and traditional.
They always try to give their customers a feel of Ethnic Kolkata all around. Indeed all their décor have been made in various parts of West Bengal and transported to Delhi. The terracotta chandeliers with Alpana decorations are made in Duttapakur, in the outskirts of Kolkata (You won't find such lamp shades anywhere else in the country). The walls and ceilings have been draped with madur (jute mats), a product of a place called Mecheda. The cutleries are made out of bull's horn (a very special cottage industry of a north Bengal town, Malda). The furniture is all made of Assam and north Bengal cane. Even the salt and pepper stands are made out of Coconut shells, another unique handicraft product of Kolkata. The walls are full of pictures of legendary Bengali personalities like Satyajit Ray, Uttam -- Suchitra, Feluda and his team, Kishore Kumar, paintings of Jamini Roy, photographs of historic monuments like Howrah Bridge, New Market, Victoria Memorial, Howrah station and more as they were during the 1930s and 1940s.
Source: http://www.cityofjoydelhi.com
This footage is part of the professionally-shot broadcast stock footage archive of Wilderness Films India Ltd., the largest collection of HD imagery from South Asia. The Wilderness Films India collection comprises of 50, 000+ hours of high quality broadcast imagery, mostly shot on HDCAM / SR 1080i High Definition, Alexa, SR, HDV and XDCAM. Write to us for licensing this footage on a broadcast format, for use in your production! We are happy to be commissioned to film for you or else provide you with broadcast crewing and production solutions across South Asia. We pride ourselves in bringing the best of India and South Asia to the world...
Please subscribe to our channel wildfilmsindia on Youtube for a steady stream of videos from across India. Also, visit and enjoy your journey across India at www.clipahoy.com , India's first video-based social networking experience!
Reach us at rupindang @ gmail . com and admin@wildfilmsindia.com
wn.com/Learn How To Make Bengali Cuisine Pabda Tel Jhaal
Bengali cook making Pabda Tel Jhal in the 'City of Joy' restaurant.
The flavour and taste of the food they serve makes it a real joyful experience to visit. There speciality is naturally fishes. They are flown from Kolkata (twice/thrice a week) thanks to the efficient logistics set up nowadays. As a result you get served with the best of the best fishes as far as their freshness and taste are concerned. The Bhetkis are from original Kolkata sweet water bheris, the Rui/Katlas are from Lalgola, the Ilish is fresh out of Kolaghat, the Prawns and crabs are from Kharibari and the list goes on. All our chefs and kitchen staff are from Orissa (considered the champion cooks) with loads of experience in cooking and creating traditional Bengali delicacies. Along with the fishes, we also bring certain specific spices and herbs from Kolkata. So you get original Gondhoraj lebus and dhani lonkas on the table when you sit to eat here. Along with fishes, we specialize in dishes like typical Kolkata Biryani with Mutton and Chicken Chaap, Kosha Mangsho, Murgi Posto, Kobirajis, Moghlais, Fish Orlies and our very own Fish Fries and Fish Fingers. The vegetarian list is nothing less interesting and traditional.
They always try to give their customers a feel of Ethnic Kolkata all around. Indeed all their décor have been made in various parts of West Bengal and transported to Delhi. The terracotta chandeliers with Alpana decorations are made in Duttapakur, in the outskirts of Kolkata (You won't find such lamp shades anywhere else in the country). The walls and ceilings have been draped with madur (jute mats), a product of a place called Mecheda. The cutleries are made out of bull's horn (a very special cottage industry of a north Bengal town, Malda). The furniture is all made of Assam and north Bengal cane. Even the salt and pepper stands are made out of Coconut shells, another unique handicraft product of Kolkata. The walls are full of pictures of legendary Bengali personalities like Satyajit Ray, Uttam -- Suchitra, Feluda and his team, Kishore Kumar, paintings of Jamini Roy, photographs of historic monuments like Howrah Bridge, New Market, Victoria Memorial, Howrah station and more as they were during the 1930s and 1940s.
Source: http://www.cityofjoydelhi.com
This footage is part of the professionally-shot broadcast stock footage archive of Wilderness Films India Ltd., the largest collection of HD imagery from South Asia. The Wilderness Films India collection comprises of 50, 000+ hours of high quality broadcast imagery, mostly shot on HDCAM / SR 1080i High Definition, Alexa, SR, HDV and XDCAM. Write to us for licensing this footage on a broadcast format, for use in your production! We are happy to be commissioned to film for you or else provide you with broadcast crewing and production solutions across South Asia. We pride ourselves in bringing the best of India and South Asia to the world...
Please subscribe to our channel wildfilmsindia on Youtube for a steady stream of videos from across India. Also, visit and enjoy your journey across India at www.clipahoy.com , India's first video-based social networking experience!
Reach us at rupindang @ gmail . com and admin@wildfilmsindia.com
- published: 10 Jun 2014
- views: 4132
Bengali Seafood Feast at Bhojohori Manna in India
- Order: Reorder
- Duration: 5:29
- Updated: 08 May 2013
- views: 189223
Here's the full article and map to the restaurant: http://migrationology.com/2013/02/bengali-food-at-bhojohori-manna-restaurant-in-kolkata/
When I was in Kolka...
Here's the full article and map to the restaurant: http://migrationology.com/2013/02/bengali-food-at-bhojohori-manna-restaurant-in-kolkata/
When I was in Kolkata, India, one of my main motivations was to eat a proper Bengali seafood meal, so one evening I headed over to a restaurant known as Bhojohori Manna Restaurant to partake in what turned out to be one of my favorite meals in all of India. There are a number of different locations around India actually and throughout Kolkata, but the location I found was not far from the chaotic Esplanade intersections in the central part of the city.
Though I was eager to eat Bengali food, I really had no clue what I was going to order, so luckily the staff were all very friendly and made recommendations for dishes they thought I would enjoy. They chose some good dishes and soon a fleet of Bengali seafood dishes appeared on my table, all ready to be devoured. My hands washed I couldn't wait any longer and I started to dig into the Bhojohori Manna feast.
Bhetki Kalia is a fish curry paired with a potato and it was in a sweet coconut based curry. It was insanely flavorful and extremely delicious. The fish was soft yet it remained firm at the same time. Next there was Mochar Ghonto, a banana flower salad. Now at the time of eating it I honestly had no idea what it was until coming back to my computer and doing a little research to find out it was banana flower. It was creamy and super delicious - I thought it sort of tasted like jackfruit curry. It was spiced nicely and went well with my plate of rice. Next up was the Jumbo Chingri Malaikari, a huge prawn that was curried in a highly pleasant sauce. After removing the shell from the prawn, the meat just melted in my mouth and the sauce was beautiful. The Murgir Jhol was just a Bengali chicken curry, and while it wasn't seafood like the other dishes, it sure was wonderful too. But of all the Bengali food we order at Bhojohori Manna, the dish that stuck out the most to me was Medium Kankrajhai, the crab curry. I almost couldn't believe how good it was. It was basically all the flavors I could ever want all condensed onto pieces of succulent crab. It was indeed a heavenly dish that I won't ever forget!
There were 2 of us and our total bill came to 700 Rupees which is about $13 - but for the quality and the quantity, this was a wonderful deal. So while I had a few Bengali food meals, my favorite was the seafood feast I enjoyed at Bhojohori Manna. If you go to Kolkata, I would highly recommend this restaurant. It's a little cramped and small, but they serve top notch local style cuisine!
Thank you for watching!
Follow my food adventures at http://migrationology.com/ & http://www.eatingthaifood.com/ Also check out my Bangkok travel guide http://migrationology.com/ebook-101-things-to-do-in-bangkok/ and my Thai food guide http://www.eatingthaifood.com/eating-thai-food-guide/
Finally, subscribe so you don't miss the next tasty adventure http://www.youtube.com/subscription_center?add_user=migrationology
wn.com/Bengali Seafood Feast At Bhojohori Manna In India
Here's the full article and map to the restaurant: http://migrationology.com/2013/02/bengali-food-at-bhojohori-manna-restaurant-in-kolkata/
When I was in Kolkata, India, one of my main motivations was to eat a proper Bengali seafood meal, so one evening I headed over to a restaurant known as Bhojohori Manna Restaurant to partake in what turned out to be one of my favorite meals in all of India. There are a number of different locations around India actually and throughout Kolkata, but the location I found was not far from the chaotic Esplanade intersections in the central part of the city.
Though I was eager to eat Bengali food, I really had no clue what I was going to order, so luckily the staff were all very friendly and made recommendations for dishes they thought I would enjoy. They chose some good dishes and soon a fleet of Bengali seafood dishes appeared on my table, all ready to be devoured. My hands washed I couldn't wait any longer and I started to dig into the Bhojohori Manna feast.
Bhetki Kalia is a fish curry paired with a potato and it was in a sweet coconut based curry. It was insanely flavorful and extremely delicious. The fish was soft yet it remained firm at the same time. Next there was Mochar Ghonto, a banana flower salad. Now at the time of eating it I honestly had no idea what it was until coming back to my computer and doing a little research to find out it was banana flower. It was creamy and super delicious - I thought it sort of tasted like jackfruit curry. It was spiced nicely and went well with my plate of rice. Next up was the Jumbo Chingri Malaikari, a huge prawn that was curried in a highly pleasant sauce. After removing the shell from the prawn, the meat just melted in my mouth and the sauce was beautiful. The Murgir Jhol was just a Bengali chicken curry, and while it wasn't seafood like the other dishes, it sure was wonderful too. But of all the Bengali food we order at Bhojohori Manna, the dish that stuck out the most to me was Medium Kankrajhai, the crab curry. I almost couldn't believe how good it was. It was basically all the flavors I could ever want all condensed onto pieces of succulent crab. It was indeed a heavenly dish that I won't ever forget!
There were 2 of us and our total bill came to 700 Rupees which is about $13 - but for the quality and the quantity, this was a wonderful deal. So while I had a few Bengali food meals, my favorite was the seafood feast I enjoyed at Bhojohori Manna. If you go to Kolkata, I would highly recommend this restaurant. It's a little cramped and small, but they serve top notch local style cuisine!
Thank you for watching!
Follow my food adventures at http://migrationology.com/ & http://www.eatingthaifood.com/ Also check out my Bangkok travel guide http://migrationology.com/ebook-101-things-to-do-in-bangkok/ and my Thai food guide http://www.eatingthaifood.com/eating-thai-food-guide/
Finally, subscribe so you don't miss the next tasty adventure http://www.youtube.com/subscription_center?add_user=migrationology
- published: 08 May 2013
- views: 189223
Malpua at Bancharam | Kolkata | Bengali cuisine
- Order: Reorder
- Duration: 2:19
- Updated: 29 Jan 2014
- views: 25690
"Bancharam" is a famous sweet store, in Lake market, Kolkata.
Ingredients of Malpwa:
Milk, Sooji (Semolina ), Flour, Mouri(Aniseed), Sugar and White oil. Afte...
"Bancharam" is a famous sweet store, in Lake market, Kolkata.
Ingredients of Malpwa:
Milk, Sooji (Semolina ), Flour, Mouri(Aniseed), Sugar and White oil. After fry it should dipped in Sugar syrup.
If you enjoyed this dessert please "Click" the "Like button and share with your families.
Please subscribe our channel for such delicious recipes.
Music: Jason Famham
wn.com/Malpua At Bancharam | Kolkata | Bengali Cuisine
"Bancharam" is a famous sweet store, in Lake market, Kolkata.
Ingredients of Malpwa:
Milk, Sooji (Semolina ), Flour, Mouri(Aniseed), Sugar and White oil. After fry it should dipped in Sugar syrup.
If you enjoyed this dessert please "Click" the "Like button and share with your families.
Please subscribe our channel for such delicious recipes.
Music: Jason Famham
- published: 29 Jan 2014
- views: 25690
Dhokar Dalna \ Fried Lentil Cakes With Potato Gravy (Bengali Cuisine)
- Order: Reorder
- Duration: 11:39
- Updated: 12 Apr 2016
- views: 535
Dhokar Dalna is a part of traditional dish from the Bengali cuisine . Dhokas are the fried chana dal fritters that are lightly spices and then simmered in a gra...
Dhokar Dalna is a part of traditional dish from the Bengali cuisine . Dhokas are the fried chana dal fritters that are lightly spices and then simmered in a gravy made with tomato and ginger , spices called Dhokas . You are serving with Roti & Paratha .
Ingredients :-
Chana Dal - 100 gm (gram dal water for soaking overnight)
Motar Dal - 50 gm ( motar dal water for soaking overnight)
Ginger slice pieces - 2 small pieces
Potato - 1 longer (cut into 8 pieces)
Oil - 1 cup (exter for fring)
Dry red chilli - 2 pieces
Bay leaf - 2 pieces
Whole cumin seeds - 1/2 tsp
Salt to taste
Sugar - 1tsp
Kalonji - 1/2 tsp
Ginger - 1 1 tbsp.
Cumin powder - 1 tsp
Red chilli powder - 1 tsp
Kashmiri chili npowder - 1 tsp
Gorom masala powder - 1 tsp.
Ghee - 1 tbsp.
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wn.com/Dhokar Dalna \ Fried Lentil Cakes With Potato Gravy (Bengali Cuisine)
Dhokar Dalna is a part of traditional dish from the Bengali cuisine . Dhokas are the fried chana dal fritters that are lightly spices and then simmered in a gravy made with tomato and ginger , spices called Dhokas . You are serving with Roti & Paratha .
Ingredients :-
Chana Dal - 100 gm (gram dal water for soaking overnight)
Motar Dal - 50 gm ( motar dal water for soaking overnight)
Ginger slice pieces - 2 small pieces
Potato - 1 longer (cut into 8 pieces)
Oil - 1 cup (exter for fring)
Dry red chilli - 2 pieces
Bay leaf - 2 pieces
Whole cumin seeds - 1/2 tsp
Salt to taste
Sugar - 1tsp
Kalonji - 1/2 tsp
Ginger - 1 1 tbsp.
Cumin powder - 1 tsp
Red chilli powder - 1 tsp
Kashmiri chili npowder - 1 tsp
Gorom masala powder - 1 tsp.
Ghee - 1 tbsp.
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Follow on Instagram @ousumi
- published: 12 Apr 2016
- views: 535
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3:25
Muri Ghonto | Kolkata Food Joints | Bengali cuisine
"Aaharya Hotel" in Nirmal Chandra Street near Bowbazar Market, Kolkata established in 2008...
published: 24 Dec 2013
Muri Ghonto | Kolkata Food Joints | Bengali cuisine
Muri Ghonto | Kolkata Food Joints | Bengali cuisine
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- published: 24 Dec 2013
- views: 19795
9:51
Doi Maach - Fish with Yogurt Gravy - Bengali Cuisine Indian Recipe
Detailed Recipe: http://showmethecurry.com/non-vegetarian/doi-maach-fish-cooked-with-yogur...
published: 03 Feb 2011
Doi Maach - Fish with Yogurt Gravy - Bengali Cuisine Indian Recipe
Doi Maach - Fish with Yogurt Gravy - Bengali Cuisine Indian Recipe
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- published: 03 Feb 2011
- views: 229979
2:26
Mughlai Paratha | Basanta Cabin | Mughlai Cuisine | Bengali cuisine
"Basanta Cabin" in College Street, Kolkata.
Ingredients of "Mughlai Paratha":
Flour, Egg,...
published: 22 Jan 2014
Mughlai Paratha | Basanta Cabin | Mughlai Cuisine | Bengali cuisine
Mughlai Paratha | Basanta Cabin | Mughlai Cuisine | Bengali cuisine
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- published: 22 Jan 2014
- views: 30470
7:21
Bengali cuisine - Prawn malai curry
A Bengali-Oriya cook makes Prawn malai curry at the 'City of Joy' restaurant in New Delhi....
published: 10 Jun 2014
Bengali cuisine - Prawn malai curry
Bengali cuisine - Prawn malai curry
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- published: 10 Jun 2014
- views: 3408
10:35
Haleem | Bengali Cuisine | Sanjeev Kapoor's Kitchen
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In this Unique show Master Chef Sanjeev Kapoor w...
published: 16 May 2013
Haleem | Bengali Cuisine | Sanjeev Kapoor's Kitchen
Haleem | Bengali Cuisine | Sanjeev Kapoor's Kitchen
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- published: 16 May 2013
- views: 31191
4:01
Learn how to make Bengali cuisine - Pabda Tel Jhaal
Bengali cook making Pabda Tel Jhal in the 'City of Joy' restaurant.
The flavour and tast...
published: 10 Jun 2014
Learn how to make Bengali cuisine - Pabda Tel Jhaal
Learn how to make Bengali cuisine - Pabda Tel Jhaal
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- published: 10 Jun 2014
- views: 4132
5:29
Bengali Seafood Feast at Bhojohori Manna in India
Here's the full article and map to the restaurant: http://migrationology.com/2013/02/benga...
published: 08 May 2013
Bengali Seafood Feast at Bhojohori Manna in India
Bengali Seafood Feast at Bhojohori Manna in India
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- published: 08 May 2013
- views: 189223
2:19
Malpua at Bancharam | Kolkata | Bengali cuisine
"Bancharam" is a famous sweet store, in Lake market, Kolkata.
Ingredients of Malpwa:
Mil...
published: 29 Jan 2014
Malpua at Bancharam | Kolkata | Bengali cuisine
Malpua at Bancharam | Kolkata | Bengali cuisine
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- published: 29 Jan 2014
- views: 25690
11:39
Dhokar Dalna \ Fried Lentil Cakes With Potato Gravy (Bengali Cuisine)
Dhokar Dalna is a part of traditional dish from the Bengali cuisine . Dhokas are the fried...
published: 12 Apr 2016
Dhokar Dalna \ Fried Lentil Cakes With Potato Gravy (Bengali Cuisine)
Dhokar Dalna \ Fried Lentil Cakes With Potato Gravy (Bengali Cuisine)
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- published: 12 Apr 2016
- views: 535
Bengali Cuisine...
Muri Ghonto | Kolkata Food Joints | Bengali cuisin...
Doi Maach - Fish with Yogurt Gravy - Bengali Cuisi...
Mughlai Paratha | Basanta Cabin | Mughlai Cuisine ...
Bengali cuisine - Prawn malai curry...
Haleem | Bengali Cuisine | Sanjeev Kapoor's Kitche...
Learn how to make Bengali cuisine - Pabda Tel Jhaa...
Bengali Seafood Feast at Bhojohori Manna in India...
Malpua at Bancharam | Kolkata | Bengali cuisine...
Dhokar Dalna \ Fried Lentil Cakes With Potato Grav...
photo: Creative Commons / Qfl
Archaeologists Find Skeletons, Gold Coins In Buried Pompeii Shop
Edit WorldNews.com 24 Jun 2016
In the workshop was an oven that archaeologists think might have been used to make bronze objects.The excavation of that and a second ancient shop started in May near a necropolis in the Herculaneum port area. Archaeologists are puzzling over what kind of business the second shop did ... tomb of an adult, complete with funerary vases ... Pompeii and nearby Herculaneum were ancient Roman towns....
photo: Creative Commons / livepict
Musician David Byrne Pens Stinging Gun-Control Essay Aimed At US
Edit WorldNews.com 24 Jun 2016
Former Talking Heads frontman David Byrne join a growing list of public figures and artists confronting the growing gun control crisis in the US this week by penning an impassioned plea in an essay in support of firearms restrictions, Billboard reported.Less than two weeks after the massacre at the Pulse nightclub in Orlando, Fla., Byrne wrote, “We ware [sic] are ware here,” in an essay entitled “Guns Are About Freedom....
photo: AP / Evan Vucci
Bernie Sanders says he will vote for Hillary Clinton
Edit Belfast Telegraph 25 Jun 2016
Bernie Sanders has said he will vote for Hillary Clinton to be US president. But the Vermont senator has not yet given the Democratic presumptive presidential nominee his full endorsement. Share Go To. Mr Sanders said he understands Mrs Clinton has more pledged delegates than he does. He said. "I will do everything I can to defeat Donald Trump", because he said Mr Trump's campaign is built on bigotry and denying climate change ... ....
photo: AP / Richard Drew
NSFW: Kanye West's Famous video features nude Kim, Taylor Swift, Donald Trump
Edit Deccan Chronicle 25 Jun 2016
Los Angeles. Kanye West has unveiled a video on a subject he knows something about. fame ... The celebrities, who appear to be naked in a huge bed with West, are his wife, Kim Kardashian West; former President George W ... I could have been his O.J ... . ....
photo: AP
Even Beijing isn't sure what it is trying to achieve in the South China Sea
Edit Business Insider 25 Jun 2016
Chinese People's Liberation Army Navy recruits chant slogan during a parade to mark the end of a semester at a military base of the North Sea Fleet, in Qingdao, Shandong province December 5, 2013. With a decision from an international ad hoc tribunal tasked with reviewing China's maritime claims in the South China Sea looming, regional tensions are running high ... Some U.S ... let's call them realists, hardliners, and moderates ... Reuters ... ....
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Content with the opportunities
Edit Deccan Herald 10 May 2016
Melting pot. Bengaluru and its people have been popular among many due to the city’s quality of embracing all who come here. A large number of people are seen choosing the city over others when it comes to their career or educational opportunities ... I am also a foodie and love trying out different cuisines ... Also, since he is fond of Bengali cuisine, I mostly cook at home and managing the food is not an issue ... ....
A suitable bong
Edit The Times of India 16 Apr 2016
Why are non-resident Bengalis making so much of a conscious effort to teach rituals and customs to their next generation? ... "Nabobarsha celebrations is about organizing cultural programmes, wearing traditional attire and eating Bengali cuisine ... This year's Poila Baisakh is special for Chakraborty since she has just started her business of catering Bengali cuisine ... In Mumbai, we are referred as Bengalis living in Maharashtra....
Bengalis ring in Poila Baisakh with fanfare
Edit The Times of India 15 Apr 2016
Bengali community celebrated Poila Baisakh with traditional fervour and fanfare in the city on Thursday. To mark the occasion, Mahaarti was performed at Bengali Club to begin Naboborsho (new year) with divine blessings ... Traditional Bengali cuisine were prepared in households....
'Poila Baisakh' becomes major culinary event for Kolkata foodies
Edit DNA India 14 Apr 2016
As poll-bound Kolkata took a break on Thursday to celebrate Poila Baisakh, the Bengali new year, stand alone eateries and restaurants of major hotels rolled out new dishes to greet the Bengali gourmet ... As food and music go hand in hand on first day of Bengali calendar, noted singers performed alongside younger musicians at 'Sholoana Bangaliana', a restaurant that thrives on Bengali cuisine....
To West Bengal and beyond: three multicultural Indian recipes
Edit The Guardian 14 Apr 2016
From Bengali cuisine alone there was lots to learn, from bhapa (either fish or vegetables cooked by steaming with spices) to paturi (fish that is sliced, basted with mustard oil and spices and cooked in a banana leaf) ... The mustard seeds are a Bengali addition, and instead of potatoes, I’ve used plums for some brightness and lightness ... Romy Gill’s recipes reinvent classic West Bengali cuisine Beetroot raita....
Mumbai gears up to celebrate the various regional New Years
Edit The Times of India 08 Apr 2016
From Gudi Padwa (for Maharashtrians) to Poila Boishak (for Bengalis) and Vishu (for the Malayali community), each one is celebrated in its unique style ... The traditional greeting for Poila Boishakh — the Bengali New Year — is 'Shubho nabobarsho' ... It is a day to rejoice and indulge in authentic Bengali cuisine like rui maach er kaalia, Ilish shorshe, daab chingri and paayesh among others....
Romy Gill’s recipes reinvent classic West Bengali cuisine
Edit The Guardian 07 Apr 2016
The first part of a new residency sees classic West Bengali recipes adapted using ingredients readily available in the UK. After years of experimenting, the result is a creative reinvention of traditional cuisine ... The combination of Punjabi, West Bengali, Gujarati and south Indian cuisine played a huge part in my food education from a young age. Punjabi cuisine is very different from that of west Bengal ... ....
City gears up to celebrate the various regional New Years
Edit The Times of India 07 Apr 2016
From Gudi Padwa (for Maharashtrians) to Poila Boishak (for Bengalis) and Vishu (for the Malayali community), each one is celebrated in its unique style ... The traditional greeting for Poila Boishakh — the Bengali New Year — is 'Shubho nabobarsho' ... It is a day to rejoice and indulge in authentic Bengali cuisine like rui maach er kaalia, Ilish shorshe, daab chingri and paayesh among others....
From the kitchens of two Bengals...
Edit DNA India 27 Mar 2016
As a pure Bengali of the mixed breed variety, I was raised in Kolkata ... I grew up in a household that imbibed the cuisines of both Bengals ... The Bengali cuisine—an umbrella term for both the Ghoti and Bangal schools—is an untameable beast, relenting only to veteran hands, who have spent tireless hours in the kitchen for many, many years....
Stop Whatever You're Doing Right Now & Drool Over These Simple Recipes
Edit NDTV 27 Mar 2016
How about taking some time out for you and making this simple menu – Kasundi Prawns - a mix of Punjabi and Bengali cuisine, Toffee Samosa, is a savory samosa, Khumb ka Pulao, a simple Mushroom dish, and Strawberry Lollies, a delicious ice cream. The guest visiting the kitchen today is child actress Simran Natekar, who is thrilled to learn the simple technique of making Strawberry Lollies from Kunal. ....
'Everything is a mix here'
Edit Deccan Herald 22 Mar 2016
Melting pot ... “I miss Bengali sweets like ‘rasagullas’ and ‘sandesh’, and traditional Rajasthani sweets like ‘ghewar’ and ‘gajak’. Our staple diet has ‘roti-sabji’ and a lot of vegetables, while the Bengali cuisine includes mainly rice,” he says ... Apart from that, the couple loves to explore the umpteen number of cuisines available here ... ....
How an exiled Lucknow nawab left his mark on Kolkata’s Biryani
Edit Indian Express 16 Mar 2016
Though the concept of adding the starchy item to any dish to max its volume caught on with the Bengalis — who are prolific consumers of the potato in every form — potatoes became a staple in Bengali cuisine only much later ... Mustard oil — a staple of Bengali cuisine — is also considered to be a healthier oil ... which are very dear to the Bengali heart....
Kolkata tastebuds get royal flavour with Jodhpuri cuisine
Edit The Times of India 12 Mar 2016
So when a Bengali starts with daal-subzee, moves on to meat or fish and tops it up with rosogolla or sandesh, the ... Kolkata, the chef observed, is full of foodies, but there a huge difference between the Jodhpuri and Bengali cuisine ... Kolkata, the chef observed, is full of foodies, but there a huge difference between the Jodhpuri and Bengali cuisine....
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