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  • An exceptional piece of review by @thatgirlinmuddyboots. We’re thrilled to have been able to serve you with some exotic flavors of Bengali Cuisine and are looking forward to many such food expeditions!

Read More: check the link in bio.

#BengaliFoodFestival #IndusExpress #VivantaNewDelhiDwarka #NewDelhi

#Repost @thatgirlinmuddyboots
• • • • • •
Pujo maybe over but Bijoya is still on, which means there is still time for revelry and feasting. .
.
Since the trip home was marred by a stomach infection and I couldn't eat half as much as I usually do (you didn't see any food pictures, did you?) I took the opportunity to extend the pujo feeling by  indulging in a Bengali meal here in Delhi at Indus Express, the signature Indian restaurant at @vivantadwarka
.
As a part of the ongoing journey across states, the Indus Express is running a Bengali food festival. The idea, says chef Gautam, who has recently taken over the kitchens here, is to bring out the real flavours of Bengali kitchens. And so, the food served is just like you'd find in a Bengali home. Given that I come from one, I could see he was right. .
.
.
Murgi mangsho made with deem, posto bada fried on a tawa, illish made in a banana leaf and bori jhaal and shukto with not a trace of extra oil and masala, more than made up for the feast I missed at home. Then there were the chutneys: plastic, tomato, and bel, just like home again. The biriyani was flavourful with succulent generous pieces of mutton, the quality of Hilsa was exceptional. And Mishti? After langcha, komola bhog and payesh, what can one say? .
.
The festival that started on 8th will go on until the 20th at @vivantadwarka and is open for dinner. From the number of people walking in, I can also say that I am not the only one who found comfort and joy in the food. .
.
.
@rumnish @plate_it_like_gautam @thecuratedbuzz_foodmaniacs @tajhotels @vivantadwarka  @calcuttacanvas #bangalibou  #subhbijoya #bijoya #durgapujo #pujo #homefood #foodfestival #bangalikhabar #bangaliranna #bangal #indusexpress #indianfood  @travelandleisure @lonelyplanetfood @travelswithdeb
  • An exceptional piece of review by @thatgirlinmuddyboots. We’re thrilled to have been able to serve you with some exotic flavors of Bengali Cuisine and are looking forward to many such food expeditions!

    Read More: check the link in bio.

    #BengaliFoodFestival #IndusExpress #VivantaNewDelhiDwarka #NewDelhi

    #Repost @thatgirlinmuddyboots
    • • • • • •
    Pujo maybe over but Bijoya is still on, which means there is still time for revelry and feasting. .
    .
    Since the trip home was marred by a stomach infection and I couldn't eat half as much as I usually do (you didn't see any food pictures, did you?) I took the opportunity to extend the pujo feeling by indulging in a Bengali meal here in Delhi at Indus Express, the signature Indian restaurant at @vivantadwarka
    .
    As a part of the ongoing journey across states, the Indus Express is running a Bengali food festival. The idea, says chef Gautam, who has recently taken over the kitchens here, is to bring out the real flavours of Bengali kitchens. And so, the food served is just like you'd find in a Bengali home. Given that I come from one, I could see he was right. .
    .
    .
    Murgi mangsho made with deem, posto bada fried on a tawa, illish made in a banana leaf and bori jhaal and shukto with not a trace of extra oil and masala, more than made up for the feast I missed at home. Then there were the chutneys: plastic, tomato, and bel, just like home again. The biriyani was flavourful with succulent generous pieces of mutton, the quality of Hilsa was exceptional. And Mishti? After langcha, komola bhog and payesh, what can one say? .
    .
    The festival that started on 8th will go on until the 20th at @vivantadwarka and is open for dinner. From the number of people walking in, I can also say that I am not the only one who found comfort and joy in the food. .
    .
    .
    @rumnish @plate_it_like_gautam @thecuratedbuzz_foodmaniacs @tajhotels @vivantadwarka @calcuttacanvas #bangalibou #subhbijoya #bijoya #durgapujo #pujo #homefood #foodfestival #bangalikhabar #bangaliranna #bangal #indusexpress #indianfood @travelandleisure @lonelyplanetfood @travelswithdeb
  • 41 0 16 October, 2019
  • Pujo maybe over but Bijoya is still on, which means there is still time for revelry and feasting. .
.
Since the trip home was marred by a stomach infection and I couldn't eat half as much as I usually do (you didn't see any food pictures, did you?) I took the opportunity to extend the pujo feeling by  indulging in a Bengali meal here in Delhi at Indus Express, the signature Indian restaurant at @vivantadwarka
.
As a part of the ongoing journey across states, the Indus Express is running a Bengali food festival. The idea, says chef Gautam, who has recently taken over the kitchens here, is to bring out the real flavours of Bengali kitchens. And so, the food served is just like you'd find in a Bengali home. Given that I come from one, I could see he was right. .
.
.
Murgi mangsho made with deem, posto bada fried on a tawa, illish made in a banana leaf and bori jhaal and shukto with not a trace of extra oil and masala, more than made up for the feast I missed at home. Then there were the chutneys: plastic, tomato, and bel, just like home again. The biriyani was flavourful with succulent generous pieces of mutton, the quality of Hilsa was exceptional. And Mishti? After langcha, komola bhog and payesh, what can one say? .
.
The festival that started on 8th will go on until the 20th at @vivantadwarka and is open for dinner. From the number of people walking in, I can also say that I am not the only one who found comfort and joy in the food. .
.
.
@rumnish @plate_it_like_gautam @thecuratedbuzz_foodmaniacs @tajhotels @vivantadwarka  @calcuttacanvas #bangalibou  #subhbijoya #bijoya #durgapujo #pujo #homefood #foodfestival #bangalikhabar #bangaliranna #bangal #indusexpress #indianfood  @travelandleisure @lonelyplanetfood @travelswithdeb
  • Pujo maybe over but Bijoya is still on, which means there is still time for revelry and feasting. .
    .
    Since the trip home was marred by a stomach infection and I couldn't eat half as much as I usually do (you didn't see any food pictures, did you?) I took the opportunity to extend the pujo feeling by indulging in a Bengali meal here in Delhi at Indus Express, the signature Indian restaurant at @vivantadwarka
    .
    As a part of the ongoing journey across states, the Indus Express is running a Bengali food festival. The idea, says chef Gautam, who has recently taken over the kitchens here, is to bring out the real flavours of Bengali kitchens. And so, the food served is just like you'd find in a Bengali home. Given that I come from one, I could see he was right. .
    .
    .
    Murgi mangsho made with deem, posto bada fried on a tawa, illish made in a banana leaf and bori jhaal and shukto with not a trace of extra oil and masala, more than made up for the feast I missed at home. Then there were the chutneys: plastic, tomato, and bel, just like home again. The biriyani was flavourful with succulent generous pieces of mutton, the quality of Hilsa was exceptional. And Mishti? After langcha, komola bhog and payesh, what can one say? .
    .
    The festival that started on 8th will go on until the 20th at @vivantadwarka and is open for dinner. From the number of people walking in, I can also say that I am not the only one who found comfort and joy in the food. .
    .
    .
    @rumnish @plate_it_like_gautam @thecuratedbuzz_foodmaniacs @tajhotels @vivantadwarka @calcuttacanvas #bangalibou #subhbijoya #bijoya #durgapujo #pujo #homefood #foodfestival #bangalikhabar #bangaliranna #bangal #indusexpress #indianfood @travelandleisure @lonelyplanetfood @travelswithdeb
  • 70 11 15 October, 2019
  • Search For Bengali Cuisine Takes Us To Places.
#bangalikhabar
  • Search For Bengali Cuisine Takes Us To Places.
    #bangalikhabar
  • 15 0 12 October, 2019
  • Pani puri, a mouth watering street food is something that probably 90% of the Indians would die for. Indians, may it be residents or non residents, may they reside in any corner of the globe, long for this incredibly delicious street food. 
The recipe of this delectable dish varies across our regional borders. You may call it pani puri or phuchka or golgappa or fuska or pani patashi or fulki or gup chup; each of them have a distinct flavour to share. 
Me, who hails from the eastern part of India, like the Bengali version. Here it must be clarified that i have no intentions whatsoever to land up into any debate, as i would love it, given in any form. 
Here's my version of PHUCHKA... #foodzplore #foodie #panipuri #passionforcooking #chef #chefharpalsingh #chefpankajbhadouria #chefkunalkapoor #bengalicuisine #streetfood #eatstreet #bangalikhabar #phuchka
  • Pani puri, a mouth watering street food is something that probably 90% of the Indians would die for. Indians, may it be residents or non residents, may they reside in any corner of the globe, long for this incredibly delicious street food.
    The recipe of this delectable dish varies across our regional borders. You may call it pani puri or phuchka or golgappa or fuska or pani patashi or fulki or gup chup; each of them have a distinct flavour to share.
    Me, who hails from the eastern part of India, like the Bengali version. Here it must be clarified that i have no intentions whatsoever to land up into any debate, as i would love it, given in any form.
    Here's my version of PHUCHKA... #foodzplore #foodie #panipuri #passionforcooking #chef #chefharpalsingh #chefpankajbhadouria #chefkunalkapoor #bengalicuisine #streetfood #eatstreet #bangalikhabar #phuchka
  • 49 3 29 September, 2019
  • FOOD... FISH.. KAATLA MAACH
Kaatla macher kaalia.. Bengali cuisine.. Fish curry with lots of tomatoes 🍅
Spices used.. Whole Cummins (Jeera), one whole red chilli, whole green cardamom, cinnamon, cloves (choto elach, darchini, labongo) which r added to the heated oil. 
As they splutter -- onion, ginger tomato garlic paste r added.
After frying them add powdered jeera,  cumin, coriander, turmeric and kashmiri chilli powder (jeere dhone holud kashmiri chilli) Fry them sprinkling a little water. When oil separates add water. You can add curd also if you have it in the house. 
Boil and then add the fried pieces of fish..simmer with lid on.. It's done. 
Delicious 😅 🐟🐠
🐟🐠
🐟🐠 #fishaholic
#fishcurry
#fish #katla
#bengalicuisine #bengalifood #foodart #lunchmenu #bangalikhabar  #foodfrombengal #kaalia #machherkalia #foodworld #foodiesworld #gourmetfood #gourmetlunch
  • FOOD... FISH.. KAATLA MAACH
    Kaatla macher kaalia.. Bengali cuisine.. Fish curry with lots of tomatoes 🍅
    Spices used.. Whole Cummins (Jeera), one whole red chilli, whole green cardamom, cinnamon, cloves (choto elach, darchini, labongo) which r added to the heated oil.
    As they splutter -- onion, ginger tomato garlic paste r added.
    After frying them add powdered jeera, cumin, coriander, turmeric and kashmiri chilli powder (jeere dhone holud kashmiri chilli) Fry them sprinkling a little water. When oil separates add water. You can add curd also if you have it in the house.
    Boil and then add the fried pieces of fish..simmer with lid on.. It's done.
    Delicious 😅 🐟🐠
    🐟🐠
    🐟🐠 #fishaholic
    #fishcurry
    #fish #katla
    #bengalicuisine #bengalifood #foodart #lunchmenu #bangalikhabar #foodfrombengal #kaalia #machherkalia #foodworld #foodiesworld #gourmetfood #gourmetlunch
  • 39 4 20 September, 2019
  • Banana, is a plant that has always been known for its multipurpose utility. Often referred to as Kalpataru, its each n every part can be used in some form or other. 
Right from the leaf to the stem has its own distinct flavour. 
Different regions of the world has been using it in someway or other since ages. I have myself tried a lot of recipes making use of its different parts. 
The other day, i cooked Chaal Thor or simply banana stem with Gobindo bhog rice, a type of rice which is bursting with aroma. Had tried this recipe umpteen number of times but this time the taste was something different, much more tastier than ever. Probably, because the banana stem was  handpicked from my uncle's garden. 
Here's the recipe

Wash half a cup of gobindo bhog rice n stir fry it in a tsp of ghee. 
In another wok/kadai, heat a tbsp of ghee, add whole garam masala (2 - 3 cloves, an inch of cinnamon stick, 2-3 cardamom pods), a tsp of whole jeera/cumin seeds- allow them to crackle- add 1 n half tsp of ginger paste, a tsp of green chilli paste- cook for a minute- add turmeric powder, jeera powder, salt n sugar (as per taste)- add the *finely chopped banana stems (250-300 gms)- cover n cook for 10 minutes (occasionally giving it a stir)- add the gobindo bhog rice- mix well- add hot water, n garam masala powder- cover n cook until the banana stem n the rice is done. 
Serve with steamed rice. *add a tsp of salt to the chopped banana stem n squeeze out the excess water.  This will  help them to soften n cook faster. 
#foodzplore #foodie #chefharpalsingh
#chef
#chefsanjeevkapoor #sanjeevkapoor #bengalicuisine #bangalikhabar #lovefortryingnewrecipes #liveforfood❤ #loveforfood❤️ #loveforcooking #loveforbengalifood #homecooking #gharkakhana #eats #foodbloggers #thefinelychopped
  • Banana, is a plant that has always been known for its multipurpose utility. Often referred to as Kalpataru, its each n every part can be used in some form or other.
    Right from the leaf to the stem has its own distinct flavour.
    Different regions of the world has been using it in someway or other since ages. I have myself tried a lot of recipes making use of its different parts.
    The other day, i cooked Chaal Thor or simply banana stem with Gobindo bhog rice, a type of rice which is bursting with aroma. Had tried this recipe umpteen number of times but this time the taste was something different, much more tastier than ever. Probably, because the banana stem was handpicked from my uncle's garden.
    Here's the recipe

    Wash half a cup of gobindo bhog rice n stir fry it in a tsp of ghee.
    In another wok/kadai, heat a tbsp of ghee, add whole garam masala (2 - 3 cloves, an inch of cinnamon stick, 2-3 cardamom pods), a tsp of whole jeera/cumin seeds- allow them to crackle- add 1 n half tsp of ginger paste, a tsp of green chilli paste- cook for a minute- add turmeric powder, jeera powder, salt n sugar (as per taste)- add the *finely chopped banana stems (250-300 gms)- cover n cook for 10 minutes (occasionally giving it a stir)- add the gobindo bhog rice- mix well- add hot water, n garam masala powder- cover n cook until the banana stem n the rice is done.
    Serve with steamed rice. *add a tsp of salt to the chopped banana stem n squeeze out the excess water. This will help them to soften n cook faster.
    #foodzplore #foodie #chefharpalsingh
    #chef
    #chefsanjeevkapoor #sanjeevkapoor #bengalicuisine #bangalikhabar #lovefortryingnewrecipes #liveforfood#loveforfood ❤️ #loveforcooking #loveforbengalifood #homecooking #gharkakhana #eats #foodbloggers #thefinelychopped
  • 34 2 13 August, 2019