By Shreya Goswami
Thakurbari literally refers to the home of the Thakurs, i.e. the famous Tagores who were renowned for their contributions to all forms of art, including culinary arts. Try these innovative Bengali recipes from the illustrious family to make an outstanding Poila Boishakh feast.
The soothing summery curry is made by reducing milk flavoured with bay leaves, cloves, ginger, cinnamon and onion juice, and then cooking beautifully prepared Katla pieces in the gravy.
Flavoured with nutmeg, cinnamon, cardamom, cloves, raisins, khoya and saffron, the fragrant Gobindobhog rice balls are coated with yoghurt and semolina for a crunchy exterior.
The mutton is marinated with yoghurt, onion paste, ghee and ginger, and then cooked with spices like bay leaves, dry red chillies, turmeric and veggies like pointed gourd and raw mango chunks.
Cauliflower florets are cooked in the mildest of whole spices and mustard oil, and orange juice is added around the end. The dish is garnished with orange segments.
Raw jackfruit and pointed gourd are cooked with mild spices and raw mango chunks until tender.
Flattened rice or Chire is cooked in this recipe with Bhetki or seabass chunks, onions, peanuts and spices like cumin seeds and garam masala powder.
The Hilsa steaks are marinated in a mustard and green chilli paste, wrapped with bottle gourd leaves, and steamed to perfection.
Boiled potatoes are scooped and hollowed, stuffed with a chana dal paste to resemble egg yolks, and then cooked in spices and a paste of onions.