#chingri mach ranna

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Napa shak Jam Aloo Chingri Mach Ranna Recipe Simple Unique Cooking Healt...

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I leave, but then…

I’m a leaver, I leave everything midway. Tea, driving classes, crash courses, jobs, story books, movies, relationships, and to-do lists. But over the past year I’ve realised, there is one thing I complete. I go from A to Z.

My mother and grandmothers from both the sides had their own fable of cooking. Right from bati chocchori a femine taught dish to Thakur dalan er ranna, I got to taste devouring Bengali dishes all my life.

Cooking has attracted my attention since childhood, before I realised I was foodie. I sat by these ladies, kept looking at their hands doing the magic. There were no spoons to measure, no recipe book they would look into, and of course YouTube was an aline. It was just intuitions, love and kindness to serve a patriarchal family.

By the rule book the men always ate first, followed by the children. Women? You know. I got my sheer taste of spending my days in join families. So it was the cousins, irrespective of gender who sat together for the meals. The only thing that made gender biasness in that cousins’ table was- the boys were served the larger pice of mach, an extra Chingri mach, two extra paneers and a bit more care.

All the fun that I’ve had in the kitchen faded with that extra for the boys. I wanted to have some more food. Only to realise in my teens, it was not the food, it was biasness that made me sad and jealous.

I vouched I’ll not enter the kitchen, will serve big pieces to the girls, and will fight for my chingri Mach. This worried the men and women of the house without a pinch of gender-role to meddle.

Made my way to college, got away from home and just when I thought I’ll be free, adulting started knocking. Apart from many a things I had to do during my mess days, cooking was the far more irritating and important thing. Numerous failed attempts of making a perfect roti to fry the fish perfectly, I realised cooking was rather a life skill and an art.

With all the love and loathsome cooking I did, hiring a cook later and Swiggy-Zomato later that I’ve managed to fill my tummy.

But deep down, I missed the taste of childhood. Ma’s cooking and seeing the whole gala of the kitchen. I decided, I’m gonna cook myself now onwards. With day in and day out, I discovered a fact about myself. The leaver is not a leaver when it comes to cooking.

Right from the deciding the menu, chopping the veggies, washing the mach mangsho and more, measuring the masalas, calling ma for guidance and indulging in YouTube cook channels, and dishing the food, I completed tasks.

This whole hullabaloo of the kitchen is therapeutic for me (exceptions be considered).

Am I a good cook?

Yet to reach there.

Will I keep cooking?

No.

Do I enjoy it?

Thoroughly.

With a lot being said and shared, I’m ending this blog with a quote,

“Cooking is like painting or writing a song. Just as there are only so many notes or colors, there are only so many flavors—it’s how you combine them that sets you apart.”
– Wolfgang Puck

[bengali-food-tales]

“Thakur Barir Ranna” (Foods from the Tagore Kitchen) : Rabindranath Tagore grew up in the Jorasanko Thakurbari, where there was the prevalence of a distinct culture. While speaking about Bengali culture, it is not possible to omit the subject of food. Like all Bengalis, the Tagores, too, were great fans of food. Like other aspect in the Thakurbari, their food, too, was perfect fusion of Indian and western influences. While lunch was served with the family-members sitting on the mat spread on the floor and was eaten with bare hands, dinner was served at the dining table, British style. Rabindranath Tagore himself was a food enthusiast, who collected recipes from different countries and encouraged the Thakurbari cooks to prepare their Indianized versions. He had the hobby of collecting menu cards from the different events he attended. While, like a true Bengali, he was in love with fish dishes, he also loved authentic British food like cream of tomato sauce, or salmon in Hollandaise sauce. Thus, having adapted a cross-over culinary culture enthused by several generations before and after Rabindranath Tagore himself, a new and distinct cuisine was ensconced in the Thakurbari: the Tagorean cuisine, that reflected the modern, adaptive mind-set of the family. Rabindranath Tagore’s Favourite Dishes: Did you know that Rabindranath Tagore loved pies, patties, roasts and kebabs! Among Tagore’s favourite foods, which he had imported from elsewhere, are as follows: Chicken and mutton pies Prawn and ham patties Lamb and chicken roasted with breadcrumbs, prawn cutlets, roasted mutton with pineapple. Kebabs are Surti Meetha Kebab, Hindusthani Turkish Kebab and Chicken Kebab nosi. Anglo Indian specialty parantas However, this is not to say that he was not fond of Bengali cuisine. He was especially fond of fish. His favourite fish dishes are, kacha iilish er jhol, chitol mach aar chalta diye muger daal, narkel-chingri and aadar maach,vapa illis( steamed hilsa). Sweet dishes are phoolkopir sandesh, chandrapuli, kheer with sweetened condensed milk and coconut shreds. . . #rabindranathtagore #bangali #bangaliana https://www.instagram.com/p/B1VTiiAlWVR/?igshid=1s9i6270ag610

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কচুর লতি দিয়ে চিংড়ি মাছ রান্না | Kochur Loti ranna | Chingri Mach Ranna