Bong Eats

✨New episode https://youtu.be/QH1mIoJxZEI ✨

Raina Talukder is back on Pasher Barir Ranna with a super-simple, comforting, and protein-packed recipe from the Chakma cuisine, called “huro gudiye”.

In the Chakma language “huro” means “chicken” and “gudiye” is “mash”. Raina describes this dish as kind-of-a-bhorta, but not really as smooth or finely pounded as a bhorta or a baata.

The key to this dish is to fully utilise the entire range of flavours and textures chicken has to offer. In this recipe, Raina calls for using chicken with skin, with a good mix of meat, bones and cartilage. The meat forms the body, the skin adds flavour and enhances mouthfeel, and the cartilage adds crunch and texture.

The Chittagong hilltracts are considered the home of the Chakma community. Raina, whose grandfather was the first Chakma person to settle in Kolkata, describes her family’s cooking as deeply connected to their origins, but having imbibed local influences from living for generations in Kolkata.

This dish, huro gudiye, is best eaten warm, for lunch, with steaming hot rice. In the video, Raina also serves alongside it another Chakma speciality, “hurbo”, which is a cold salad marianted with chilli paste and fermented fish.

Do try this delightfully fresh and easy recipe, which, from start to finish, takes only 30 minutes to make, TOPS!

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2 weeks ago | [YT] | 426

Bong Eats

✨In this episode of “Pasher Barir Ranna” Doma Wang makes her quick and easy Chilli Liver. Link: https://youtu.be/qqx-bWi3-mU

Funnily, this recipe was not in our original plan for things Doma di would be cooking for her series with us. It was Sachiko who convinced her mum to make this for you guys. So, if you find this recipe helpful you know who to thank!

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3 weeks ago | [YT] | 348

Bong Eats

Yearly ritual of making kamranga and kucho nimki! Important update: we've revised the measurement of salt this time. If you are following our recipe, be sure to check the website first!

▶️ Video: https://www.youtube.com/watch?v=tspnu...
✍🏽 Website: www.bongeats.com/recipe/kamranga-nimki

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3 weeks ago | [YT] | 740

Bong Eats

Subho bijoya, friends. We took a two-week break for pujo. Back to regular programming now. New video out tomorrow (Friday)!
PS: Insiya and I hardly have any good photos together—we are so lazy taking photos of ourselves! This photo is courtesy, our friend Debashis.

4 weeks ago (edited) | [YT] | 2,269

Bong Eats

Shukto! The bin on the left has vegetables to be fried. The bin on the right, vegetables to be parboiled. The full recipe is here 👉🏽 https://www.youtube.com/watch?v=Ia2Mz...

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1 month ago | [YT] | 410

Bong Eats

পুজোতে দু’সপ্তাহ কোন নতুন ভিডিও দিচ্ছি না। তাই একদিন সকালে একটু কসরৎ করে আমাদের খুব প্রিয় দক্ষিণী স্বাদের মেদু বড়া বানিয়ে ফেললাম। সঙ্গে হরেকরকম তরিতরকারি দিয়ে টক-ঝাল সম্বার।

মনে পড়ে, চাকরিসূত্রে চেন্নাই থাকার সময় প্রায়শই আপিস ক্যান্টিনে এই সম্বার বড়া আর এক স্টিলের গ্লাস ভর্তি “স্ট্রাং” কাপি দিয়ে সকালের নাস্তা সারতাম। তখন এক ঘেয়ে মনে হলেও এখন খাবারগুলো বেশ মিস্ করি।

পুজোর পর ফিরে আসছি নতুন ভিডিও নিয়ে (সম্বার বড়া নয় কিন্তু)।

Translation: We aren’t posting any new videos for the two weeks during Puja. Took this opportunity to make our favorite southern-style sambar vada for breakfast one morning.

We will be back after Pujo with a new video (not Sambar vada 😆).

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1 month ago | [YT] | 633

Bong Eats

✨This Friday’s video is out on YouTube now! Video link: https://youtu.be/3g3jvh4Znyw

Seven years after the release of my Thamma’s Mishti Polao recipe that thousands of people have cooked for their loved ones, here comes a lighter, easier polao.

When we shot our basanti polao video, we were using Gobindobhog. But for the past few years there has been a revival of many amazing rice varieties native to Bengal, besides Gobindobhog, such as Radhatilok, Karpurkanti, Chine Kamini and Kanakchur and many more. We are truly spoilt for choice now! Amar Khamar, who also happens to be our channel sponsor, has been at the forefront of this movement.

On the day we filmed this video, we decided to go with Chine Kamini, which has this beautiful buttery, mellow fragrance.

Watch the video, then give this recipe a try!

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1 month ago | [YT] | 521

Bong Eats

Just posted a lighter, easier version of Bong Eats' seven-year-old Mishti Polao recipe.

1 month ago | [YT] | 147

Bong Eats

In this week’s episode of Pasher Barir Ranna, Rohitashwa Guha, whose family hails from pre-Partition Dhaka, shows us his grandmother’s recipe of “tel koi”. He pairs his fiery Tel Koi with the sturdy Mohanshal rice—an heirloom paddy from Bengal being revived and made available by the folks at Amar Khamar.

Episode link: https://youtu.be/-m-Z5_NXgyU

There are many variations of Tel Koi all over Bengal, so much so that it may be best to think of “tel koi” as a style of cooking the koi fish rather than a single recipe. More discussion on this on the previous episode of Tel Koi by Tapati Lahiri.

If you missed Tapati Lahiri’s version tel koi which has its origin in Faridpur, and which looks and tastes completely different from Rohitaswa’s version, do check it out.

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2 months ago (edited) | [YT] | 469

Bong Eats

অনেক দিন বাংলায় ভিডিও দেওয়া হচ্ছে না। বাংলা চ্যানেলে আজকে কাঁঠাল বিচি পোড়ার ভিডিওটা দিলাম।

2 months ago | [YT] | 43