Daamini (2025)

02/09/2025

Singara Chow – the hidden gem of China Town

Just past Tangra’s well-known Chinese Kali Temple, a sharp right turn leads to a modest, unpaved lane. About 100 metres in, a gentle curve reveals Ah Yung — a small, family-run Chinese restaurant.

Ah Yung has made a name for itself in Kolkata thanks to its signature breakfast dish: wonton noodles, popularly called shingara chow. The dish gets its name from the distinctive wontons shaped like the Bengali shingara.

Shingara chow is a comforting blend of wonton mee noodles cooked with Chinese cabbage and soft pork wontons, served alongside a steaming bowl of broth. It's topped with tender pork pieces, a dash of black pepper, crisp spring onions, and pak choy. To elevate the flavours, each bite is best enjoyed with a drop of their homemade red chilli sauce and a swirl of soy sauce.

Arijit
Co-Owner
Goppoburir Henshel

26/08/2025

Ganesha & his love for Modak!

Modak is an important food item during the Hindu festival of Ganesh Chaturthi. It is said that the god loves the sweet so much that he declares it his favorite dish.

The story behind this delicious food dates back to the time when the Goddess Parvati made them for her husband Ganesha while he was busy playing with Lord Shiva. At first, these sweets looked like ladoos, but after tasting them, Ganesha declared them his favorite.

According to one legend, Lord Shiva visited the ashram of Atri Rishi and his son Bal Ganesh. When the two met, they agreed to share a meal, and Lord Ganesha agreed to take it. The sage’s wife Anasuya then brought a variety of dishes to serve the god. But when she saw that they weren’t enough to satisfy his hunger, she decided to make him a modak instead. He ate the sweet and burped.

Arijit
Co-Owner
Goppoburir Henshel

19/08/2025

Butter Chicken - A pre Independence legacy

Butter chicken, or murgh makhani, is a beloved Indian dish that traces its origins back to early 20th-century Delhi, where it was first crafted at the famous Moti Mahal restaurant. This flavorful dish consists of marinated chicken simmered in a rich, creamy tomato-based gravy infused with spices like garam masala, cumin, and coriander. Commonly enjoyed with rice or Indian breads, its signature buttery texture gives the dish its name and global appeal.

The story behind butter chicken is as fascinating as its taste. Originally, Moti Mahal was a successful eatery in Peshawar, founded by Mokha Singh Lamba. Among its staff were Kundan Lal Gujral and Kundan Lal Jaggi, who later played pivotal roles in the dish’s creation. When the restaurant shut down around the time of Partition, many—including the founders—migrated to India, carrying their culinary skills with them.

After Mokha Singh’s health declined, Gujral took over and revived Moti Mahal in Delhi. Faced with the challenge of leftover Tandoori Chicken drying out, Gujral innovated a way to reuse it: he created a luscious sauce of tomatoes, butter, cream, and spices, in which he stewed the chicken to keep it moist and flavorful. Thus, butter chicken was born.

Over time, the dish spread far and wide, adapting to different regional tastes while keeping its core ingredients and preparation intact: marinated chicken cooked in a creamy tomato sauce. Today, butter chicken is a staple in Indian restaurants across the world, particularly in countries with significant South Asian communities, including India and Pakistan.

Arijit
Co-Owner
Goppoburir Henshel

12/08/2025

The arrival of the monsoon season holds special cultural significance in many parts of South Asia, particularly in Bengal, where it marks the beginning of the much-anticipated ilish (hilsa fish) season. This period is characterized not only by the cooling rains but also by the culinary tradition of preparing and enjoying various ilish dishes. As the hilsa migrates upstream with the monsoon currents, it becomes a symbol of seasonal abundance and familial bonding. Dishes such as shorshe ilish (hilsa cooked in mustard sauce) are deeply rooted in regional heritage and evoke a sense of nostalgia. The association between monsoon and ilish reflects a unique harmony between nature, culture, and cuisine.

Arijit
Co-Owner
Goppoburir Henshel

05/08/2025

Western Influences in Tagore Household

Rabindranath Tagore was known for collecting menu cards from the balls, intellectual gatherings, and state events he attended during his travels around the world. These experiences inspired him to introduce dishes like Baked Fish, Irish Stew, meat pies, roasts, and the Hindustani Turkish Kebab into his kitchen.

Tagore’s cooking style, known as Thakurbarir Ranna (food from the Tagore household), is celebrated in many renowned restaurants and among culinary circles. Due to frequent invitations to high-society balls, ceremonies, and parties worldwide, the Tagore kitchen became a melting pot of global culinary traditions. Recipes were adapted and created to suit the household’s tastes. Tagore developed a strong fondness for food, especially “maachh o mishti” (fish and sweets), prompting his wife, Mrinalini Devi, to prepare lavish meals centred around these favourites.

These diverse recipes highlight the family’s love for experimenting with flavours and cuisines. Their passion for global food was evident in dishes like English pies, Salmon in Hollandaise sauce, Mutton Vindaloo, Meat Noodles, and Filipino Chicken Curry. One curious dish, Egg Sauce, was actually made with mayonnaise, surprising many diners. Much like a modern restaurant, Tagore’s kitchen embraced multiple cuisines, and he ensured that any guest would leave well-fed.

Arijit
Co-Owner
Goppoburir Henshel

30/07/2025

Legacy On A Plate: The 100-Year Journey Of Panchhi Petha

Founded in 1926 by visionary Pancham Lal Goyal, Panchhi Petha grew from a
modest pumpkin-based treat into a world-renowned brand, now led by the fourth generation of the Goyal family. Known for its rich tradition and quality, the brand has expanded while preserving its century-old legacy.

While Agra is synonymous with the Taj Mahal, it also offers something you can take home—Panchhi Petha. This sugary, chewy delight isn’t just a sweet—it’s edible heritage. But watch out for imitations! The real Panchhi Petha is often copied but never matched.

Though Agra didn’t invent petha, it perfected it. Beyond its taste, locals believe it's a natural electrolyte, perfect for beating the city’s intense summer heat.

Arijit
Co-Owner
Goppoburir Henshel

29/07/2025

Celebrating the 100th Episode of with Daamini

As a passionate food enthusiast and home chef, it’s been a fascinating journey uncovering food stories from all corners of the country—each dish carrying a tale as rich as its flavor. Food is truly the language of love, and Daamini has provided a wonderful platform to share these culinary tales and connect with readers and viewers alike. I'm grateful to have had the opportunity to be part of this journey, along with Goppoburir Henshel, blending food, stories, and so much more.

Arijit
Co-Owner
Henshel

22/07/2025

Ghugni – household favourite!

Ghugni is typically made using dried white peas, also known as Kabuli matar. This mildly spiced lentil-based dish is widely enjoyed throughout Eastern India. Since white peas are a rich source of energy, many prefer ghugni with a thick, dry consistency. However, for better digestion, it’s recommended to keep the gravy light by adding chopped vegetables instead of purees, which helps maintain a lighter texture.

In rural Bengal, ghugni is a beloved and habitual snack. Bengali cuisine often follows the philosophy—simple and understated, much likeFrench cooking. Interestingly, white peas, the key ingredient in ghugni, are native to India and the region of Afghanistan, which was once part of ancient India.

You’ll find ghugni everywhere in Kolkata—from humble street stalls to the
city’s old-school cabins. One popular variation is mangsher ghugni, where
pieces of mutton are cooked together with the peas. It’s a comforting dish, often savored on lazy weekends or after a long day at work, typically served with a slice of bread or luchi (fried flatbread).

Kolkata thrives on nostalgia, and a bowl of ghugni topped with chopped
onions, fresh coriander, green chilies, and a squeeze of lemon truly elevates the culinary experience.

Arijit
Co-Owner
Goppoburir Henshel

15/07/2025

Rain and Khichuri – A Perfect Comfort Pair

Rainy days bring with them a unique charm — the soothing sound of raindrops, the earthy scent of wet soil, and a sense of calm that wraps everything in a cozy blanket. And in many Indian households, this mood is perfectly matched by one humble yet heartwarming dish khichuri, a simple preparation of rice and lentils, is more than just food — it is comfort in a bowl. On rainy days, when the weather turns cool and the skies turn grey, a hot plate of steaming khichuri offers warmth, nourishment, and nostalgia. It is easy to cook, made with basic pantry staples, and gentle on the stomach, which makes it an ideal meal when heavy foods feel too much.

The monsoon season also brings practical challenges. Streets can get flooded, vegetables may not be readily available, and stomach ailments are more common due to the humidity. khichuri being light, digestible, and wholesome, becomes a natural choice. It can be cooked quickly with or without vegetables, flavored with just a few spices, and elevated with a dollop of ghee or a side of pickle.

But the real magic of rain and khichuri lies in the memories it stirs. For many, it brings back images of childhood — sitting near the window, watching rain fall while the kitchen fills with the smell of turmeric and cumin. Eating khichdi with papad or curd, wrapped in a shawl or under a blanket, is a feeling that stays with us for life. In conclusion, rain and khichuri are not just a combination of weather and food — they are a beautiful blend of comfort, culture, and simplicity. They remind us to slow down, appreciate the little things, and find joy in everyday moments.

Arijit
Co-Owner
Goppoburir Henshel

08/07/2025

Railway Mutton Curry

Railway mutton curry is a classic Anglo-Indian dish that originated during the British colonial era in India, particularly served on first-class railway compartments. Known for its mildly spiced, flavorful gravy, the curry was crafted to suit British palates while retaining Indian culinary essence. Tender mutton is slow-cooked with aromatic spices, onions, tomatoes, and a hint of vinegar or tamarind, which adds a subtle tang. The dish strikes a perfect balance between heat and richness, making it hearty yet comforting. Traditionally served with rice or bread, railway mutton curry remains a nostalgic and cherished part of India's culinary heritage.

It was originally designed as a “non-messy” travel meal. Unlike many rich and oily Indian curries, railway mutton curry was specially adapted to be more travel-friendly, meaning less oil, fewer strong chillies, and a thinner gravy to prevent stomach discomfort during long train journeys. This made it palatable not just to British officers, but also more suitable for consumption while on the move, where heavy or spicy food could be a liability.

Arijit
Co-Owner
Henshel

01/07/2025

Mystery of Jagannath Temple Kitchen in Puri

In no other Hindu temples across India will you see such a huge and unique temple kitchen as in Jangannath temple, Puri, Odisha where mahaprasad is being prepared by the priests to feed almost 30000 devotees a day. On special occasions the temple will provide more than 50000 a day. The kitchen cover a total area of 15000 sq.ft built up area on a plot of roughly one acre. Devotees visiting the 12th century Sri Jagannath Temple to have a darshan of the deities are now being offered free mahaprasad, which is very much sought after by every devotee.

The kitchen at the Puri temple has the capacity to cook food for 100000 devotees on a single day and the temple authorities have employed 500 to 600 cooks Swaras to handle mainly cooking. 'Jogunias' or helpers about 300 in number take care of various phases of cooking, right from procuring, cleaning of earthen pots, vegetables, groceries to fetching water. The pots are staked up one over the other - mostly 5 in number on the stove/chullah. No common people are allowed inside the kitchen. 'Mahaswaras'; take prepared food from the kitchen to the offering area. Except the Suaras and the priests, no one can touch the pots; otherwise the food becomes unfit for offering before the god and has to be thrown away.

The divine offering -prasad retains a distinct taste that is irresistible for people of all ages.

Arijit
Co-Owner
Goppoburir Henshel

24/06/2025

Rathyatra & Papad story

Rathyatra is just around the corner, and it's hard to imagine this festival without papad. Papad is a highly adaptable food that’s enjoyed in many ways across India and beyond. It’s commonly served alongside meals, often paired with rice, curries, or other dishes. It also makes a popular snack or appetizer, either eaten plain or with chutneys and various dips.

Some historical accounts suggest that papad dates back over 5,000 years to the ancient Indus Valley civilization, where a lentil-based flatbread known as "paryushan"; was fried and consumed as a snack.

Another theory credits the Mughals with introducing papad to India. They are believed to have brought a similar dish called "papadum" from Central Asia, made using ground lentils or chickpeas.

Over the centuries, papad has evolved and become a beloved food throughout India and internationally. Today, it comes in many flavours and remains a favourite for millions around the globe.

Arijit
Co-Owner
Goppoburir Henshel

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