thefoodymimi

Let’s journey back to the good old days!

Think about our school times, where our moms often packed Maggie and noodles (CHOW-MIN) in our lunchboxes. These noodles weren’t restaurant-style; in Bengali households, potatoes were the stars. So, our moms added potatoes (basically aloo bhaja), a dash of chillies, some ginger, and mixed in the chow-min. If we were lucky, eggs joined the mix – that was our everyday school lunch. Ah, the nostalgia!

KOLKATA Egg Chicken roll- a bite of emotion ❤️

My love for culinary sparked by a simple cup of tea. Crafting exquisite tea, without any fancy ‘Chai Patta’, fills me with pride. My family’s culinary legacy, especially my father’s transformation from kitchen novice to pro, inspires me. As his loyal taste tester, I honed skills of dissecting flavors, suggesting improvements—a tradition persisting through the years. Cooking, to me, is an evolving art, a cherished sentiment.

Beyond shaky hands with a paintbrush, my artistic expression finds a confident voice in food, photography, and videography. Cream Chicken preparation is my culinary masterpiece—a dance of artistry and experimentation. Unlike conventional art, food has no rules; it’s where intuition, creativity, and daring unite. Legend says there’s no rule book; it’s a thrilling journey of trial and error. Each attempt blends flavors, textures, and aromas, crafting not just a meal but a publishable recipe—an ode to kitchen artistry.



Maybe I’ll create a separate blog to document my recipes.

Ingredients:

Minced Chicken - 250 gms
Garlic - One Whole
Green Chilis - 6 to 7 pcs (adjust for desired spice level)
Tomatoes - 2 Small or 1 Big
Onion (Chopped) - 1 big & 1 Small or 3 Small
Dry Chillies (Shukno Lonka) - 2 pcs
Ginger Paste - 1 spoon
Garlic Paste - 2 Spoon
Salt - As per taste
Mustard seed - 1 tbsp
Mustard Oil - 4 spoon
For Garnishing (optional):

Coriander leaves
Green Chillies
These simple yet flavorful ingredients come together to create the mouthwatering Chicken Bata. Adjust the quantity of green chilies according to your spice preference. Let’s embark on a culinary journey to turn these raw elements into a delightful Bengali delicacy.

Procedure:

Begin by boiling the minced chicken. In a pan, heat 300 ml of water (add more if needed) and introduce ginger and garlic paste into the water with a pinch of salt. Once the water reaches a boil, add the chicken.

Ignite the gas and char the tomatoes, garlic, green chilies, and dry chilies until they turn blackish in color.

Transfer all charred ingredients into a mixer grinder, add mustard seed, and grind until a fine paste is achieved.

After boiling the chicken, strain the water and gradually add the chicken to the grinder, creating a smooth paste of all the ingredients.

Heat a pan, add some mustard oil, and fry the onions.

Once the onions are brown in color, introduce the chicken paste into the pan.

Mix it thoroughly, and at this stage, add salt if required.

Simmer on low flame for 5 to 10 minutes. Serve hot with steamed rice, a drizzle of raw mustard oil, and garnish with green chilies for an authentic and delightful experience. Enjoy your Chicken Bata!

Sometimes choices can be CHICKEN SROGNOFF

A cup of Hot chocolate is pure ❤️

It’s called life saver

Your Safe Lunchtime Bet – Affordable and Filling, a Decent Flavor Journey for the Price- COMBO meal

Delving into my first experience at Calcutta Bakery Cafe, I savored the Pulled Pork Burger 🍔 and Bacon Wrapped Prawn.

The culinary journey proved to be both pocket-friendly and flavorful. The meticulously cooked bacon 🥓 complemented the succulent prawn 🍤 splendidly. The Pulled Pork Burger boasted finely prepared pork, skillfully infused with just the right blend of spices, delivering a tasty yet not overly heavy delight for the appetite.

The music of the current cravings sounds like this ❤️

Coffee date ?

After one unsuccessful BAISARAN tragedy I thought of exploring cafés in Kashmir where I ran into in search of some amazing stress free coffees and some red velvet to add my stress release hormones.

Trust me I still find it blissful

Office encounters are best because we bukkar don’t eat anything at home and office lunch breaks are for exploring campus franchise foods 😂

I was initially bit skeptical whilst ordering a lasagna from as it was my first time here tasting this chicken lasagna. But I must say, like it’s other cuisine they have nailed it. They kept my request of less tomato sauce and the end result was worth a picture to post.

PS you should always appreciate restaurant that allows taste customisation.

I tried tandoor and its was good!

I had no idea how the chicken tasted because I packed them home which my brother had and veggies are way out of my league…… so why is this dish in the picture….

Boy …..

you cannot miss a dish that has an opportunity of mashed potatoes…

PS I AM JOEY WHEN IT IS MASHED POTATOES AND DO U KNOW WHAT JOEY HATE ???

Comment down below 👇🏻 if you know 😂

I don’t mind if these are my regulars 😂

When we want good food with a dose to healthy bite.

Oh, Pepperoni Pizza, you've left a saucy, cheesy void in my heart! 🍕💔 Counting the days until we reunite and savor that irresistible, pepperoni-packed perfection again. 🤤

Indulgence found its perfect match at Calcutta Bistro Newtown, where I savored their Chicken Steak with Creamy Mushroom Sauce. This dish was a culinary masterpiece! The tender, perfectly grilled chicken was a delight, while the creamy mushroom sauce elevated it to heavenly heights. Each bite was a harmonious blend of flavors and textures, leaving me craving more.

The presentation was as impressive as the taste, making it Instagram-worthy. The dish was garnished with fresh herbs, adding a burst of freshness. The portion size was generous, ensuring both satisfaction and a happy belly.

If you're a food enthusiast like me, this dish is a must-try. It's a symphony of taste and a testament to the culinary excellence at Calcutta Bistro Newtown. I can't wait to return for another delightful dining experience!

PRAWN CHICKEN CHEESE PENNE PASTA

I believe after a long time I am cooking the pasta and with the feedback received from my guest in house and brother that the taste is still the same.

I am honoured that over the years my pasta was always appreciated by my family friends and colleagues and therefore today I’ll be sharing the recipe.

Ingredients-
Wheat Penne Pasta - 400 gm
Chicken Breast- 500 gm
Prawn - 250 gm
Capsicum 🫑- 1 pcx
Onion - 2 large
Oregano - as per taste
Cheese cubes - 3 pcx
Garlic seasoning - as per taste
Chilli flakes - as per taste
Salt - as per taste
Oil- as per requirements
Butter - 1/3 rd

Process -

1. Unlike noodles pasta needs to be boiled and then immediately cooked. Therefore before boiling the pasta make sure that your chicken and prawn are ready.
Boil your chicken and cut that into long pieces and fry it with oil and then the prawn.
2. Then add the pasta to boil with reasonable amount of water with some salt and vinegar. The pasta will float on the water which will prove that it was boiled properly.
3. Onion and capsicum should be chopped long.

4. Once the pasta is boiled, add butter 🧈 and saute your vegetables.
5. Add some oregano and garlic seasoning and chilli flakes. (Oregano already have salt and so as butter therefore we will not add salt at this stage)
6. Post adding the veggies sauté it for few minutes and then add the fried prawn 🍤 and chicken. If required add more butter at this stage.
7. Post adding all the necessary ingredients add the seasoning as per your taste and saute it well.

8. Before adding the paste add some more butter and add the paste and mix it well with the preparation
9. At this stage taste the pasta and if you think salt is required add the salt.
10. Finish with adding grated chesse and some more seasoning.

Finally garnish it with some more cheese and your pasta is ready to serve

Fulfilling my midnight cravings from another wonder

PS Thank U

I couldn't help but savor the delightful Modak-inspired cake amidst my heartfelt conversations with Bappa (yep we talk).
Although it wasn't the traditional Udupi-style Modak, this eggless cake replica from made sure we didn't miss out on the modak which is his favourite.

Let me share that it's a Rasmalai-flavored cake, and the cream filling is perfectly balanced in terms of taste. The sweetness level won't overwhelm you with a sugar rush. All the flavors harmonized beautifully, creating a truly blissful Prasad for Bappa!

₹100 is another name of life saver.
Apparently rainy day and office was never a good combination … but earlier we never had this option to skip although this time it was by fate I am accidentally caught up in office when it is a rainy day.
So with no access and umbrella and limitation or basement connectivity to CHAI BREAK or FLAVOURS .. we have to take our empty stomach to office cafeteria where they serve life saving chicken biriyani at the cost of just ₹100.

This is sufficient enough to meet up your lunch expectations.

If heaven has a different name I would call this as “Insanely LARGE chocolate Cake’ from

A MUST TRY ITEM

Red Velvet Cake with Cheese Cream filling from

As usual the taste was exceeding expectations and the delivery was handled properly and bang on time making my Old Man’s birthday even special.

Thanks Rima

Hilsa fish, also known as "Ilish," holds significant cultural, economic, and culinary importance in the Bengal region, which includes parts of India and Bangladesh. Several factors contribute to Hilsa being considered the fish of Bengal:

Abundance and availability: The Hilsa fish is found abundantly in the waters of the Bay of Bengal and the rivers that flow through the region. Its availability and accessibility make it a popular choice for consumption.
Traditional and cultural significance: Hilsa has been a part of the traditional Bengali culture for centuries. It is deeply ingrained in Bengali customs, literature, art, and folklore, making it an integral part of the regional identity.
Festivals and celebrations: During certain festivals like Pohela Boishakh (Bengali New Year) and Durga Puja, Hilsa is an essential part of the celebratory feast. It is also considered a symbol of prosperity and good fortune, especially during weddings and other auspicious occasions.
Unique taste and flavor: The Hilsa fish has a distinct and delicious taste that is highly prized by Bengalis. Its rich, oily texture and flavor are well-suited to various traditional Bengali recipes, such as "Ilish Bhapa" (steamed Hilsa), "Ilish Bhaja" (fried Hilsa), and "Ilish Maach-er Jhol" (Hilsa fish curry).
Livelihood and economy: The fishing and trading of Hilsa support the livelihoods of thousands of fishermen and contribute significantly to the local economy in the Bengal region.
Conservation efforts: Due to its cultural and economic importance, there have been concerted efforts by both India and Bangladesh to protect and conserve the Hilsa fish population, ensuring its sustainability for future generations.
Overall, the deep-rooted cultural significance, traditional recipes, and economic importance have earned Hilsa fish the title of "the fish of Bengal." It is not just a culinary delicacy but a symbol of the region's heritage and identity.

The Paharo Wali

Just ❤️

🍵 Sip, Savor, and Soothe 🍵

"Tea is the magic key to the vault where my brain is kept." - Frances Hardinge

💚 Share in the comments below: What does tea mean to you? How does it bring comfort and serenity into your life? 💚