Pakshaal

পাবদা ঝাল
Pabda Jhaal

We have different names for our curries based on what goes in it and also its consistency - defined by the hero spices and what type of carbohydrate they go best with.

Jhol. Jhaal. Kosha. Kalia. Dalna.

Let’s start with Jhaal.

Even though “Jhaal” means “hot” in Bengali, a “Jhaal curry” is a group of dishes that are hotter than the rest and are flavoured with red/green chilies. Certain fish, like Pabda, Parshe, Tengra, Bata, are cooked whole in thickish-ish curry and sometimes mustard paste also finds its suitable place in the said curry. Usually, Jhaals are only and mostly made with fish. Jhaals are a bit denser than Jhols. Both Jhaals and Jhols are meant to be eaten with plain rice, and nothing else. NOTHING ELSE :)

This was from our recent mid-week order and the colour just brightened my day!



[Bengali fish curry, pabda maachh, pabda jhaal, jhol, bengali cuisine]

…আয় রে চলে আয়।

the moment we saw had Kachki Maach in their kitty, we started singing….…আয় রে চলে আয়।



[Kachki maach, Pune foodie, bengali home chef, pakshaal, fish lovers, bengali delicacies, lost recipes of Bengal, foodgasm]

We have been talking, dreaming, living PAYESH, lately! Apart from a few instances of huge amount of milk curdling, this Payesh hasn’t failed me, really.

পায়েস/Payesh is made of all good things! Each one with a unique personality, you know!

Meet them here, today!

The doodles are created by after a lot of discussion over whatsapp chat between her, and I. They turned out to be gorgeous and had to go up on the feed.

Check them out - the real heroes that make a bowl of PAYESH our signature dessert!

Give us a ‘yum’ in the comments if you have tried Pakshaal’s Payesh and loved it!