This is a delicious rice dish which is often reserved for very special occasions such as weddings, parties, or holidays. It has a lengthy preparation, but the work is definitely worth it. For biryani, always use long grain rice. Basmati rice with its thin, fine grains is the ideal variety to use.
This is the traditional goan version of masala chicken fry. It can be either fried or grilled for a more healthier diet.
This spicy chicken fry goes well with rice and roti. It is often served in parties along with hot beverages.
This is my mother's special fried chicken recipe. Chicken marinated in garlic, oyster sauce and curry powder, then pan fried.
Great dish for lunch or dinner when it rains and you want something fried and crunchy. Serve with sizzling ghee wale parathas.
This is a slightly sweet form of chicken curry that you can cook if you are tired of typical chicken curries. I really like the sweet, sour and spicy taste of tomato sauce with every bite of the freshly cooked chicken. This dish can be served with parathas, plain rice, pulao or fried rice.
This recipe is native to North Bengal of Bangladesh. People here like to eat a lot of coconut. The recipe is unique because coconut flesh is cut into strips, rather than grated or blended to make a paste or milk. The cooked coconut strips are crunchy and make a great combination with the spicy chicken curry. It is served with white pulao or plain rice.
Capsicum Chicken is a fusion of Chinese and Bengali cuisines. Chinese food is very popular in the Bengal, but often times it is modified to suit the tastes of Bengali people. It is not very spicy, and is eaten with fried rice or plain pulao.
Chicken Bhorta is a spicy yummy delicacy for chicken lovers. This dish is widely varied all over South Asia. The uniqueness of the recipe is that it can be preserved and eaten like a pickle over a couple of days.
This spaghetti recipe is great for kids' lunch meals. The sauce is spicy and sweet.