Masor Tenga (Tangy Fish Curry)

Assam, the beautiful state of North-East India has an incredible range of culture, awesome wildlife, the world famous Assam Tea, oldest oil refineries, famous Kamakhya temple and of course, the Assamese cuisine, which is characterized by very little use of spices but strong flavors. This Masor Tenga (Tangy Fish Curry), is an indispensable part of a proper meal in Assam. This is a light and tangy dish, and is one of Assam’s signature preparations. The key ingredient in a tenga is the use of a souring agent like lemon or tomato which lends the dish a tart tangy taste. I…

DAHI MACHA- Fish cooked in rich yoghurt and mustard paste

The cuisine of Odisha is simple, economic yet temptingly delicious. The food is spicy, hot and thereby foodies having savoury mouth will certainly enjoy the food items that Odisha offers. Due to similar geographical conditions, food preparations are almost the same as that of its neighboring states Bihar and West Bengal. However what makes Odia dishes different from others is the use of a variety of spices and the way they use it. Being a coastal state, fish forms an integral part of their traditional cuisine. Dahi Machha is a traditional Odia delicacy made of fish in a spicy yogurt…

BHINDI DO PYAZA- OKRA STIR FRIED IN ONION & TOMATOES

Okra is also known as “lady’s finger” in some parts of Asia. And various other names in other parts of the world. The plant is cultivated in tropical, subtropical and warm temperate regions around the world.Okra is an edible pea pod and You can lightly blanch, steam or give it a quick stir-fry to reduce the “green” taste. Okra is very low in calories and dense with nutrients. It is high in fiber, vitamin A, C, and folate content.It is also a good source of the B vitamins, vitamin K, calcium, potassium, iron, zinc, and traces of magnesium and manganese.Okra…

Enjoy this blog? Please spread the word :)