Burping Bengalis

Burping Bengalis Food Recipe Creator | Food Recipes | Culture | Kolkata
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06/09/2026

Save this recipe for times when you don’t know what to make with Soya Chunks.

This Soya Paturi is actually one of the best things you can make with Soya Chunks.

Recipe: serves 4-5 people

Ingredients ⬇️

Soya Chunks: 250 grams
Ginger paste: 1 tsp
Garlic paste: 1 tsp
Freshly grated coconut: ⅓ cup
Curd: ⅓ cup (use fresh curd)
Cashew: 7-8 pc
Black mustard: ⅔ tsp
Yellow mustard: 1 tsp
Kashmiri red chilli powder: 1 tsp
Chopped green chilli: 2–3
Turmeric: ⅔ tsp
Slit green chilli: 1 per parcel
Salt: as per taste
Sugar: ½ tsp or as per taste
Mustard oil: 20 ml for the marinade + 20 ml for frying

And if you’re looking to , just scan the QR code on the Fortune Soya Chunks pack for more exciting recipe ideas! 👀

31/08/2026

Maacher raja, ilish — at its best from July to September, when it’s packed with that unmistakable aroma, flavour and natural fish oil. 🐟❤️

The best part of this kumro patay ilish paturi? Those lightly fried pumpkin leaves that soak up all the flavours, you don’t have to throw them away.

Ordered the ilish from Licious, delivered fresh to my doorstep. And when it comes to treating ilish, I always reach for the most trusted names in Bengali kitchens — Sunrise sorshe g**o & posto. 💛

Recipe

Ingredients:
Hilsa: 8 med size pieces
Poppy seeds: 2.5 tbsp
Mustard powder: 1.5 tbsp
Fresh Grated coconut: 2 tbsp heaped
Curd: 2 tbsp
Green chillies: 2-4
Turmeric: 1 tsp in total
Kashmiri red chilli powder: 1/2 tsp for color
Salt: as per taste

Marinade the fish with salt turmeric and Kashmiri red chilli powder.
Make a paste using curd, grated fresh coconut, poppy seed, mustard powder, green chillies, turmeric and salt as needed.
Wrap the fish pieces in pumpkin leaves, 2 leaves per fish.
Fry on medium flame on each side for 5 mins.

24/08/2026

Coconut Caramel Kheer 🥥 ✨

Comment “GOLD” for the product link.

Recipe ⬇️

* 1 litre full-fat milk
* 100 gm rice, wash then strain the water
* ½ cup fresh coconut pulp
* 2 tbsp condensed milk (optional, for extra richness)
* 1/4 tsp cardamom powder
* A pinch of sugar
* 1 tbsp chopped cashews
* 1 tbsp chopped pistachios ( use any nuts you like)
* 3 tbsp ghee

For the caramel

* ¼ cup sugar. I used Trunativ Everyday Sweet Gold
* 1. 5 tbsp water

Steps

1. Drain the soaked rice. I used gobindo bhog rice. If using basmati lightly crush the soaked rice with your fingers.
2. Add 1 tbsp ghee and gently toss the rice for 1-3 mins
3. Add 1 tbsp ghee and fry the nuts just about light golden
4. Bring 1 litre milk to a boil in a heavy-bottomed pan.
5. Add the rice and cook on high heat until completely soft and the milk becomes creamy.
6. In a separate pan, add ¼ cup sugar. Let the sugar melt on its own. Don’t stir or poke this time. Once it turns a deep golden-amber colour, add 1.5 tbsp water and mix till it reaches caramel consistency.
7. Lower the heat and slowly add the hot caramel.
8. Add condensed milk, cardamom powder and a tiny pinch of salt.
9. Add the coconut pulp. Cook for another 2–3 minutes.
10. Add the nuts.
11. Let it cool slightly. A drizzle of caramel syrup on top.

12/08/2026

Rice with Ilish er Tel Jhal 🤤

You can order this rice pack from Blinkit

Here’s the coupon code ⬇️
DELIGHT10

For us, “bhat” and the ghum that follows it is the definition of ultimate comfort! And when it’s ilish season, nothing beats a plate of hot bhat with ilish, right? ❤️

We often think the curry is everything, but I’ve realised the rice you pair it with matters just as much. The texture, and how well it soaks up the gravy, can really make a difference.

I tried Daawat Delight Basmati Rice with these recipes, and it absorbed all those delicious flavours so beautifully. You get a little bit of the gravy in every bite, which is exactly how I like my bhat! 🤤

Both recipes are mentioned in the comments ➡️

(hilsa fish curry, ilish maach er tel jhal, Bengali fish curry, hilsa fish recipes)

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