Daamini (2025)

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

17/06/2025

Kabiraji- The coverage cutlet!

The Kabiraji cutlet, a beloved dish from Kolkata, has a fascinating origin
rooted in culinary creativity and linguistic twists. Although the name can be loosely interpreted as the poet agrees, its roots may lie in a distortion of the English word "coverage", referring to the egg batter that envelops the cutlet.

Over time, Bengali pronunciation may have transformed "coverage" into "kabiraji". Another well-known tale ties the dish to Rabindranath Tagore, Bengal's renowned poet. Legend has it that he disliked the tough crust of traditional cutlets and requested a softer alternative, which led to the use of an egg coating. This story suggests that the term "kabiraji" stems from the Bengali phrase kabi holen raji, meaning "the poet agreed", symbolising Tagore’s approval of the modified cutlet.

Today, Kabiraji cutlets are a culinary favourite in Kolkata, available in chicken, fish, or mutton varieties, all wrapped in their signature egg net.

Arijit
Co-Owner
Goppoburir Henshel

10/06/2025

Pav Bhaji story

Pav Bhaji is believed to have originated in Mumbai. It was created to meet the needs of mill workers who had very short lunch breaks and preferred lighter meals that wouldn’t weigh them down before resuming their physically demanding jobs.

Seeing their situation, a local street vendor came up with a new dish using leftover ingredients from other menu items. Instead of using roti or rice, which were reserved for other meals, he served the dish with pav (bread rolls). Various curries were combined into one spicy, flavorful mash known as "pav bhaji".

This new creation quickly became popular among the mill workers and gradually made its way into restaurants, becoming a favourite across the city. The first pav bhaji stalls popped up near the old Cotton Exchange, where traders waited late into the night or early morning for updates on New York cotton prices, which were published in Mumbai newspapers during the 1960s.

Arijit
Co-Owner
Goppoburir Henshel

03/06/2025

Story of Kolkata Fowl Cutlet

In Kolkata, the term & "fowl cutlet" refers to a specific style of chicken cutlet, typically made with minced and seasoned chicken. This dish is a popular street food and snack in the city. The word 'cutlet' comes from the French term & "côtelette" meaning a thin, breaded, and fried piece of meat. In Indian cuisine, however, a cutlet often describes a flattened patty made from chopped meat or vegetables.

In Kolkata, the " fowl cutlet; is distinctively made with chicken, usually minced, and then coated in egg and breadcrumbs before being deep-fried. During British colonial rule, Lord Amherst introduced potato cultivation in Bengal. Colonial chefs began mixing mashed potatoes with minced meat to create these well-shaped cutlets. Eventually, the kabiraji cutlet evolved as another variation. Over time, Bengal’s deep-rooted love for fish influenced cutlet recipes, leading cooks to experiment with breaded and fried fish fillets as well.

The Indian Coffee House on College Street played a key role in popularising the cutlet. As a convenient finger food, it became a favourite among intellectuals who gathered there for spirited conversations, or “adda,” making it an ideal snack to enjoy while socializing.

Arijit
Co-Owner
Goppoburir Henshel

30/05/2025

Fashion by Glamour

Effortlessly stylish and endlessly wearable—this season’s shirts are all about personality and ease.

* Cool blues meet bold circles in a light cotton shirt that channels relaxed summer charm with a graphic punch.
* Sleek and sharp, the black shirt adorned with subtle square motifs redefines modern minimalism.
* Understated yet daring, the grey shirt brings a fresh twist to a classic palette with strong design details.
* Breezy elegance takes root in a nature-inspired summer piece—botanical prints and airy fabric make it a warm-weather essential.

Model: Rupam Das
Makeup: Aniruddha Chakladar
Assistant: Mukhtar
Styling: Rajarshi Mukherjee
Photography: Ujjaini Ghosh
Location: The Bhawanipur House

Perfect for sunlit strolls or urban evenings, each look is a quiet statement in contemporary cool.

27/05/2025

From the kitchen’s of Jorasanko- Fillipino Chicken Curry

Filipino chicken curry has its roots in Indian curry and can be traced back to the 18th century when it was influenced by Indian soldiers who settled in the Philippines. During the Seven Years War, the British, along with around 500 sepoy troops, took control of Manila, which played a role in the dish’s introduction. Not many people are aware of Rabindranath Tagore’s deep appreciation for food. He was a passionate Bengali food lover, known for not only enjoying food but also creating and reinventing delicious dishes.

Tagore was also known for collecting menu cards from the events, intellectual meetings, and state functions he attended while traveling 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. The variety of recipes from the Tagore household highlights their love for experimenting with flavors and ingredients. The family's enthusiasm for different cuisines is evident in the dishes they served, including English pies, Salmon in Hollandaise Sauce, Mutton Vindaloo, Meat Noodles, and Filipino Chicken Curry.

Tagore’s fondness for world cuisine was also reflected in his gatherings at Khamkheyali Sabha, an informal club where he and his friends met to dine and converse. He was determined that only unique and distinctive dishes be served at these gatherings among which was Filipino Chicken Curry, a one-pot meal filled with tender chicken, hearty vegetables, and a warm curry sauce, encapsulates the essence of Jorasanko’s culinary legacy.

Arijit
Co-Owner
Goppoburir Henshel

20/05/2025

From the Kitchen’s of Jorasanko- Keemar Doi Bora

The Tagore family has had a profound impact on the culture of Bengal, with food being an essential part of their legacy alongside music, literature, art, philosophy, and politics. Today, we’ll talk about a dish called Keema Doi Bora, which is believed to be one of the specialities of the royal Tagore family. It consists of fried meatballs served in a spicy curd gravy.

The Thakur family had a deep understanding of both ancient Hindu and Islamic culinary traditions. Rabindranath Tagore, known for his global travels, embraced the best aspects of every culture he encountered. He would often bring new recipes back to his wife, asking her to incorporate them into the Tagore family kitchen.

Indira Devi Chaudhurani, one of Rabindranath's favourite nieces, took it upon herself to collect these household recipes, documenting them in a diary. This collection was later compiled into a book called Thakurbarir Ranna by Purnima Thakur. Among the many creative dishes, such as ‘Fulkopir Paturi’ and ‘Hemkona Payesh’, Keema Doi Bora is also mentioned.

This dish is typically made with mutton or chicken keema. To make Keema Doi Bora, first fry the meatballs using your choice of meat and the appropriate spices. Next, beat the yoghurt with black salt (or regular salt) and sugar to taste. Add finely chopped ginger, starting with a small pinch and adjusting to your preference. Then, add roasted spice powder (bhaja moshla) to taste and sprinkle some finely chopped cilantro. Finally, add the fried meatballs into the yoghurt mixture and serve this unique and flavorful dish.

Arijit
Co-Owner
Goppoburir Henshel

13/05/2025

From the Kitchen’s of Jorasanko- Hemkona Payesh

Many familiar Bengali dishes received a new form in the kitchen of the Thakur family. With slight variations in ingredients and the skill of the cook, Jorasanko's kitchen became a birthplace for new and innovative recipes. One such unique gem is Hemkona Payesh.

Hemendra Nath Thakur's daughter, Srimati Pragnasundari Devi, would frequently create new dishes and name them after people she knew. Following her father's name, she named one payesh; "Hemkona". Hemkona Payesh is her creation. This recipe by Pragna Devi is, in a word, exquisite in taste and aroma. She would often name her dishes after her loved ones, like "Ram Mohan Dolma Pulao"; "Dwarkanath Firni Pulao'; and on Rabindranath Tagore's 50th birthday, she made a dish and named it "Kobi Sambardhana Barfi". So, it’s likely that Hemkona Payesh was named after her father, Hemendra Nath Thakur.

So, how do you make Hemkona Payesh? The list of ingredients includes milk, khoya (reduced milk), cream, almonds, whole cashews, pistachios, powdered milk, Govindabhog rice flour, sugar, saffron, powdered cardamom, bay leaves, raisins, and ghee.

Arijit
Co-Owner
Henshel

08/05/2025

Fashion by Aronnyok

Models :- Tamori Megha
Makeup: Annirudh
Assistant: Mukhtar
Location: The Bhawanipur House
Styling: Rajarshi Mukherjee
Photography: Ujjaini Ghosh

Megha Dasgupta Aalo Chaudhuri Aronnyok Boutique

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