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