Made in rasoi

Made in rasoi Hi everyone, we are a married couple, who are extremely passionate about food. This page is all about our love for food & cooking.

You will find a variety of recipes over here, which comes directly from our kitchen. Please like/share and follow our page.

09/13/2025

তালের বড়া (Taal er bora) or Palm fritters is an emotion for us. It has our childhood nostalgia, grandmother’s love and most importantly our culture and history. The beauty of bengali cuisine lies in the fact that how intrinsically our food is connected to seasonal produce and weather. With an agrarian ancestral history, the Bengali community takes immense pride for the finesse and nuance we have in our food. Thank you for sending me this premium quality of Palm Pulp, which was packaged to perfection! Thanks to you that I could recreate my grandmother and mother’s magic in my kitchen, far away from my homeland! The wait for 2.5 weeks for it arrive was completely worth it! I would highly recommend this brand for all kinds of traditional bengali foods. The quality of the pulp was absolutely authentic and pure.

Paanchmishali Kumro shaak (Mixed pumpkin greens)The adulation and love we Bengalis have for green, fresh and seasonal pr...
08/05/2025

Paanchmishali Kumro shaak (Mixed pumpkin greens)

The adulation and love we Bengalis have for green, fresh and seasonal produce is unfathomable for most people. I often feel that the nuanced nature of Bengali cooking is never given its due.
Indian Bengalis with abundance of crops, indigenous wisdom, immigrant history of survival foods, all put together, we create wonders with greens. Conveniently, our food is always boxed as spicy, oily and only non vegetarian.
As a community, people ignore the fact that we Bengalis evolved around not just rivers and fresh water fishes, but also diverse fresh produce growing on fertile lands of river banks.
Kumro shaak or Pumpkin greens, cooked along with potatoes (আলু), eggplants (বেগুন), jackfruit seeds (কাঁঠালের বিচি)
ridge gourd (ঝিঙে), is a thing of delight. When served with hand pounded rice (ঢেঁকি ছাঁটা চাল), it becomes a true comfort good for us.

Steamed Hilsa in cumin sauce(ইলিশ ভাপা জিরে বাটা দিয়ে). Hilsa during monsoon is a musthave for all Bengalis. This tradit...
07/30/2025

Steamed Hilsa in cumin sauce(ইলিশ ভাপা জিরে বাটা দিয়ে). Hilsa during monsoon is a must
have for all Bengalis. This traditional, and rare recipe of steamed hilsa is extremely comforting, flavorful and aromatic. The oil on top, released by the fish itself, is a sign of good quality and perfectly cooked, Ilish. This one gets ready in 7 minutes, and served alongside some hand pound rice (ঢেঁকি ছাঁটা চাল) is a match made in heaven!

lish in all forms is a treat for us. Be it steamed stewed or fried. We're very fortunate to have access to premium quality Hilsa, not just during monsoons but throughout the year.

Nothing whatsoever should overpower the unique flavor of this exclusive fish. A maximum of 3 ingredients and we're good to go!! ,

Be it summer or monsoon, festive season in India is always on. A country with so many diverse cultures, languages and et...
06/27/2025

Be it summer or monsoon, festive season in India is always on. A country with so many diverse cultures, languages and ethnicities. Each one has to offer something unique. And there’s no other country in the world that can offer so much diversity, with every 50-100 kms, there’s a new India.

Our festivals are deeply rooted in seasonal change, crop cultivation practices and community engagement. Festivals allow people from different castes, religions, social groups and economic backgrounds, to unite and belong.

Though every festival has different food platters associated with it, this one right here is not really a festive one, but can be eaten on any given day, when you want to avoid meat.. like

As bengalis, our vegetarian food is not just vegetables but also “sattvic”. Food cooked without onion-garlic, protecting our digestive health and body from all kinds of triggers, while maintaining ecological balance. The true Indian bengali vegetarian (niramish) food is meant to be exclusive, exquisite and elegant.

Here’s some Bengali vegetable fried rice, Chhola’r dal, Paneer er dalna, shimayi er payesh and kaalo jaam. A soulful thali, with all the sattvic goodness.

Mango Malpua😊
06/23/2025

Mango Malpua😊

Masala Dosa!!
06/23/2025

Masala Dosa!!

Keeping the Indian Bengali emotions alive on a Sunday lazy afternoon, here’s some Goat meat curry “মাংসের ঝোল”, slow coo...
05/03/2025

Keeping the Indian Bengali emotions alive on a Sunday lazy afternoon, here’s some Goat meat curry “মাংসের ঝোল”, slow cooked, simmered, flavored with basic aromatic spices and loaded with big chunks of potato and raw papaya (both of which have colonial origin 😅).

Growing up in India, Sunday always had a special connection with Goat meat curry… Even though we call it “mutton” which is technically incorrect, as it means sheep and not goat!

রবিবাসরীয়॥ তুমি ফিরে এসো এই ভাবেই বারংবার॥

Hope you all have a great weekend ahead! ☀️

Posting an Indian-Bengali thali after a long time… As someone growing up with strong migrant roots, I keep finding ways ...
04/29/2025

Posting an Indian-Bengali thali after a long time… As someone growing up with strong migrant roots, I keep finding ways of including migration stories in my food anecdotes.

This Thali or platter if you may say has a bit of everything, and every place that I feel I belong. Starting with a traditional “Dhenki Chhata Chaal”, which is the traditional brown rice, rich in fibre and nutrition. Served with some “posto’r bora” or poppy seed fritters on the side. A Bengali thali is incomplete without greens, so there is a serving of “Beet shaak” or beet root greens cooked in bengali style with kumro (butternut squash).

The dal or lentil soup is a humble yellow mung dal made with stems of phoolkopi (Cauliflower), and to end the thali, there is a gorgeous golden “Pomfret Tel Jhaal”, an onion based gravy of Pomfret fish.

Yes, even after so many years of leaving home, I still cook a minimum of 4 course meal for lunch. That’s how I have grown up eating and I still haven’t been able to settle for less. Cooking for me is a spiritual exercise which helps me evolve as a better human being. Food for me is not just fuel but a true reflection who I am. My food is my identity.

April 14’ 2025: Like us Bengalis, a lot of other communities in India and all over Asia, celebrate New Year this time of...
04/21/2025

April 14’ 2025:

Like us Bengalis, a lot of other communities in India and all over Asia, celebrate New Year this time of the year. As Bengalis in India and all over the world celebrate this day as “Poila Boishakh”, the other Indian states celebrate Baisakhi (Punjab), Bohag Bihu (Assam), Pana Sankranti (Odisha), Buisu (Tripura), Jude Sheetal (Bihar, Jharkhand), Puthandu (Tamil Nadu) and Vishu (Kerala). Each celebrating spring harvests!!

The intention of this post is to represent food from few parts of India. An unassertive peas pilaf served with “Maah Ki Dal” to represent Punjab, a steamed Hilsa recipe- “Ilish er Jeere Bhaapa” to represent my migrant Bengali roots and last but not the least, a stuffed Pomfret fry to represent states of Goa and Maharashtra.

Yes, ideally there should have been a minimum of 8 dishes to represent each state who are celebrating New year on April 14, but this is a humble attempt to showcase a few Indian states in one frame.

As an Indian Bengali living abroad, I feel sharing stories about the rich culinary culture from every possible part of India is important. To restrict myself only to the Bengali representation causes FOMO for me, atleast! And just like that we also got celebrate Thai New Year- Songkran yesterday!!
Hope we all celebrate ourselves and others❤️🩷. শুভ নববর্ষ॥

Festivals are a great way of bringing communities together and re-establishing solidarity in the society. Perhaps one of...
03/14/2025

Festivals are a great way of bringing communities together and re-establishing solidarity in the society. Perhaps one of the major differences between East and West, is this. One is way too much community driven and people oriented and the other is way too much individualistic and self centered.

As an agro based country, our festivals celebrates every season. Holi or the Indian festival of colors is a celebration of Spring, marking the end of winters and new beginnings. While nature rejuvinates itself, the farmers celebrate the joy of new crops, harvest and reward to all their hard work.

Kalakand is quintessentially a North Indian sweet, which apparently originated in Rajasthan. A soft sweet confection, made with curdled milk or chhena and then sweetened. No it is NOT Indian Milk cake nor it is cheescake. It is Kalakand, which has its unique identity, with soft grainy texture and not over powered sweetness. And when I make it, the sweetness is further controlled and rose petals are homedried😄.

Wishing you all a very Happy Holi, and I hope you’re able to celebrate the hope of goodness and joy of new beginnings, amidst all the chaos, hardship, injustice, inequality and oppression. May the force of hope be with all of us! 😋

Vasant Panchami, 5th day of the Hindu month-“Maagh” is celebrated to welcome spring, where Vasant means Spring and Panch...
02/07/2025

Vasant Panchami, 5th day of the Hindu month-“Maagh” is celebrated to welcome spring, where Vasant means Spring and Panchami means fifth! We, Bengalis celebrate this day with worshipping Goddess Saraswati, the Hindu Goddess of wisdom, knowledge and art.

Roshogolla is the most loved Bengali sweet across the globe. Soft and spongy balls of cottage cheese cooked in a sweet syrup. These ones right here are cooked in a syrup of date palm jaggery (Nolen Gur), which is a speciality during this time.

I have used pure cow milk, to make the chhena or cottage cheese and that’s it. No other additives. The thought of making things from scratch, celebrating our culture and traditions, is something that I always root for.

This is also a time for flu, viral and bacterial infections. So eat clean and stay healthy. I hope you all have a wonderful spring ahead. I sometimes wish the way we celebrate Goddesses or feminine energy in Hindu mythology, we are able to replicate the same in our societies with real women who are human beings and not mythological figures.

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