A Bengali from Kolkata trying to recreate everything that she and her family loves to eat. Living outside Kolkata and that too outside India and cooking Bengali dishes is difficult as it is not easy to get the ingredients. Still trying to cook all our favorite dishes. Apart from Indian dishes, trying to show Japanese cuisine, that's why the name Bongonihongo. Please support and suggest for better contents.
Di just a little suggesion: seive away the milky white liquid after grinding. It minimises the risk of itching and saves cooking time. We use sorse-posto paste. This kalajeera thing is new. I`ll definitely try. Looks yum😋😋
