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Thali Menu #152 – Bengali Thali

10 Dec, 2019

thali-menu-152-bengali-thali

About Bengal

West Bengal is a state in eastern India, between the Himalayas and the Bay of Bengal with a unique geopolitical, cultural and historic significance. Bengali culture, considered one of the richest cultures in the Indian subcontinent has a recorded history of over 1,400 years.

Bengali Cuisine

Bengali cuisine is a culinary style originating in Bengal region of the Indian subcontinent, which is now divided between Bangladesh and the Indian states of West Bengal, Tripura and Assam’s Barak Valley. The cuisine sees a bias towards freshwater fish, vegetables, and lentil dishes that served with rice as a staple diet.

Bengali cuisine is known for its subtle (yet sometimes fiery) flavours and its spread of confectioneries and desserts. It also has the only traditionally developed multi-course custom from the cuisines of the Indian subcontinent that is similar in structure to the à la russe style of French cuisine, with food served course-wise rather than all at once.

At Daana, however, we will present it as a Thali this weekend. So, come join us to celebrate great food this festive season!

Recipe of the Week

Rogan Josh

Rogan Josh is a universally loved and recognised Indian dish. This iconic dish made of tender goat meat has a Persian origin. It is a signature dish of the Kashmiri cuisine and derives its name from the Persian words: Rogan, which means “oil” and Josh means “intense heat”.
Prep Time15 mins
Cook Time1 hr
Course: Main Course
Cuisine: Kashmiri
Keyword: Indian classic dish

Equipment

  • Deep Pot

Ingredients

  • 1 kg Goat or Lamb curry pieces
  • 1/2 cup Mustard Oil
  • 1 tbs Ghee
  • 1/2 cup Yogurt
  • 1/4 tsp Asafoetida
  • 1/2 tsp Cumin
  • 6-8 pieces Cloves
  • 2 nos Bay leaves
  • 2 tbs Kashmiri red chilli powder
  • 2 tbs Fennel powder
  • 1 tsp Dried ginger powder
  • Salt to taste
  • 1 tsp Garam masala
  • 4 nos Green cardamom
  • 2 inch Cinnamon stick
  • 3 nos Black cardamom
  • 1 tbs Ghee

Instructions

  • Wash the meat well, and keep it aside till extra water drains off.
  • Put the mustard oil in a big, deep pot and heat it on full flame till the oil reaches smoking point. Remove it from the flame for 2-3 minutes.
  • Mix the meat with yogurt, and put it in the pan on a full flame for frying.
  • Stir it time to time so that it does not stick to the pot, till the moisture from the yogurt evaporates.
  • Now add asafoetida, salt, cumin, cloves and continue frying on low flame till it turns brown.
  • Add Kashmiri red chilli powder and stir till deep red colour along with oil appears. Care should be taken so that the chilli powder does not burn. ( you can avoid this by adding little quantity of water from time to time as necessary.)
  • Add two glasses of water and add bay leaves, fennel powder, dry ginger powder, cinnamon pieces, crushed black cardamom and stir it again so as to mix the ingredients properly.
  • Cover it with a lid and allow it to cook till tender, on low flame.
  • Put garam masala, crushed green cardamom, and ghee and let it boil for two minutes.
  • Garnish it with coriander leaves and serve with steamed rice.