Pakshaal

Some of them politely left the chat the moment I posted a meal after many, many months. No surprises there. Algorithms remember. People move on. Life happens.

The heart aches a little.
Though it aches more knowing Pakshaal doesn’t always get what it deserves, not because the food changed, but because I keep changing lanes:

a full-time job phase, a freelancing season, some wandering, some healing through sleep, and then pausing everything for my child’s exams like they’re my own - before life reshuffles again!

But here’s the truth I won’t negotiate with - cooking, showing up for Pakshaal, and posting here is the one star I always give myself ⭐

Not consistent. But honest. And very well earned.

So here I am again - entering my own feed with
Malai Morich Catla - inspired by 🧡
An extremely simple recipe.
Fresh cream and peppercorns as the heroes.
No drama. Just quiet confidence.

Sometimes, that’s enough reason to come back.
And if you’re still here, wish me a few more stars once in a while, no? ✨



[catla, fish curry rice, Bengali gastronomy, Bengali cuisine, Pune foodies]

15th April, lunch and dinner.
DM to pre-book.

বিয়ে বাড়ির ফুলকপির রোস্ট
Biyebari’r Phulkopi’r Roast

Cauliflower steamed and cooked in a gravy of cashews, yogurt and spices.

Why roast? Because it is slow cooked exactly how any roast works.

It is one of the quintessential dishes served in most of the Winter Weddings in Bengal.

It comes in all colours - white, pale yellow, brownish orange…depending on the usage of turmeric, cashew paste, melon seeds paste etc.

When told me she wanted to have it the next time she is home, I quickly bought some fresh cauliflowers and turned them into this roast - just as a dry run you know :)

It also made its way to our Diwali dinner menu today.

How is your Diwali Prep coming along?