Cooking Delight

‘Kochu Shak’ or Taro Stem is quite a popular vegetable among Bengalis. Taro stems are considered a super food due to their rich nutritional profile. They contain essential vitamins (like Vitamin A,B,C,D and K), protein and minerals.

We can relish this simple vegetable in both veg and non-veg way. In veg version black chickpeas or grated coconut is added to enhance the taste. However, in rainy season when Hilsha fishes are found abundant in the market, the fish head is combined with the vegetable to prepare a delicious dish. Do check the recipe.

Recipe : https://jayeetacha.wordpress.com/2025/07/24/ilish-macher-matha-die-kochu-shak-taro-stem-with-hilsha-fish-head/

Visiting the history is equally exciting as innovation in cooking. From time to time, one should try to dig out the recipes which earned the love of people from a different era which has not weathered a bit till present. It reflects on the success stories behind these recipes. Being a fan of Mughlai Dishes, it was always thrilling to try out them in my kitchen. This time it was the famous Mutton Nihari, which rekindles the memory of Lucknow to my mind. I visited the city in 2017 and immersed myself to the beauty of Awadhi cuisine. It was in that trip, I tried along with other delicacies, Nihari and liked it instantly. The stew based dish was a silent killer indeed.

Recipe link : https://jayeetacha.wordpress.com/2025/06/02/mutton-nihari-a-traditional-muhglai-dish/