Celebrate the flavours and customs of Bengal with this special LIVE cooking session featuring reassuring and genuine Bengali dishes.
On the event of Rabindranath Tagore Jayanti, Chef Anupa Das brings together a classic Bengali spread including Khichuri, crispy Beguni/ Pumpkin Flower Pakoda, and the abundant, soothing Nolen Gurer Payesh.
From the heat of conventional khichuri to the crisp texture of Bengali-style fritters and the sweet taste of jaggery-infused payesh, this session records the essence of Bengali home cooking and joyful food culture.
Whether you take pleasure in local Indian cuisine or wish to explore genuine Bengali flavours, this LIVE session uses basic techniques, traditional dishes, and timeless home cooking.
Join us LIVE and experience a taste of Bengal from your own cooking area.
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Mam dal ko wash it then rost karana hay🤔🤔
Tasty Tasty recipe sir ji 🙏🤙
Thanks a lot 😀
Bengali khichuri incomplete without mustard oil aur tadka nahi lagta , shuru se mustard oil mein hum cooking karte with whole spices masala ….
Khichhuri mein parwal nahi dete wow hum as a side item potol bhaja serve karte hain. Payesh ke liye hum bengali ‘s pehle milk boil karke half reduce karke use baad rice dete hain. Gobindobhog easily boil ho jata hain reduced milk mein. Rice uncooked nahin rehta hain .
🙏Sanjeev Sir, bachpan se aapko dekh kar seekha hai aur aaj aapki inspiration se humne apna handmade ice cream brand shuru kiya hai. Humne Indian sweets ka fusion karke ek ‘Tender Coconut Payasam’ ice cream banayi hai, jo bina kisi artificial colour ya essence ke hai. Iska taste sabhi bahut pasand kar rahe hain. Thank you Sir & Sanjeev Kapoor Academy for the motivation🎉🫰
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