By Shreya Goswami
From snacks like Mankochur Jilipi to dishes like Fulkopir Paturi and desserts like Peyajer Payesh, vegetarian delicacies from Rabindranath Tagore’s ancestral home prove the family was full of culinary geniuses.
Bengali classic Luchis are made of maida, but this Thakurbari dish calls for smaller Luchi flatbreads that resemble gems.
Made with colocasia or taro roots, these Thakurbari jalebis make for a unique dessert that is perfect for all festivals.
Also known as Elo Jhelo Nimki, this fried snack is believed to be one of Rabindranath Tagore’s favourite foods.
Another sweet treat, this one is a type of Pitha made with flattened rice or poha and a stuffing of coconut.
Leaf-wrapped paturi gets a vegetarian twist with this cauliflower-packed dish flavoured with mustard, coconut and curd.
Mildly spiced and packed with the goodness of parwal or pointed gourd, this one is a summer must-have.
A kheer made with white onions, condensed milk and dry fruits, this unique recipe is a feast in a bowl.