Bong Eats
At Bong Eats we document the food of Calcutta. We cook traditional Bengali recipes prepared in home kitchens, as well as some of the most beloved dishes found in the myriad streets, cabins, and restaurants in the city.
While we share some of the classic recipes with you (because who doesn’t love shorshe ilish, chingri malai curry, and mishti doi?), we also bring you a whole host of dishes that are considered too humble for guests. They are eaten in the privacy of our own families, and provide as much comfort as they do nutrition.
With this project, Bong Eats, we hope to demystify such preparations and make them accessible to just about anyone interested in cooking and eating.
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This channel is a labour of love. It is run by Saptarshi Chakraborty and Insiya Poonawala. All content on this site (including text, photos, videos, and artwork) is copyrighted to Bong Eats.
Bong Eats
In in third instalment of our four-part series with Jessie Yung, chef and co-founder of Jessie Yung's Kitchen, she makes a wonderfully comforting dish using firm tofu called "steamed beancurd" (蒸豆腐).
Fresh, silken tofu (豆腐) has been produced by local businesses in Tangra, Calcutta's Chinatown, for generations. Jessie recalls eating fresh, silken tofu with ginger syrup as a child for dessert.
However, it is the firmer, drier version of tofu, called teokon (豆乾), that is most suitable for our recipe today. It is sturdier than soft tofu and can withstand the filling. Speaking of, Jessie prepares a delicious minced pork filling using carrots, spring onions and shiitake mushrooms for texture, and some sauces and seasonings for flavour.
Once the beancurd triangles are stuffed, you have two options when it comes to cooking them: you can steam them or deep-fry them. Normally, these are made in a large batch in Jessie's family, out of which one batch is eaten steamed the same day, and the leftovers are put in the fridge to firm up and be fried another time.
"Fried beancurd" (炸豆腐) can be made by frying the stuffed beancurd with the raw filling, or by deep-frying the steamed beancurd in hot oil until golden.
These can be served with any Chinese sauce of your choice. Jessie prepares a Chinese black bean sauce, Douchijiang (豆豉酱), to go with it. This dish is best enjoyed with a fragrant, non-parboiled, steamed rice.
👋🏾Watch episode: https://www.youtube.com/watch?v=6szDI...
2 weeks ago | [YT] | 336
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Bong Eats
New video out today!
2 weeks ago | [YT] | 44
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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!
1 month ago | [YT] | 437
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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!
1 month ago | [YT] | 349
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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
1 month ago | [YT] | 743
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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.
1 month ago (edited) | [YT] | 2,272
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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...
1 month ago | [YT] | 412
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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 😆).
1 month ago | [YT] | 634
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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!
2 months ago | [YT] | 521
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Bong Eats
Just posted a lighter, easier version of Bong Eats' seven-year-old Mishti Polao recipe.
2 months ago | [YT] | 147
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