When IT professional Panchali Kar posted a recipe of home-cooked rosogolla on Facebook along with a photo of the syrupy white balls that she had prepared for Nababarsha, it prompted Delhi-based Joveria Sabbah to share her ‘nolen gur’ version of the rosogolla as well. This Nababarsha has turned into a perfect occasion for many youngsters to try out traditional recipes. From rosogolla, kalakand and pantua to kochur shaak-er bharta, chhanar nabaratna korma and fruit custard — authentic Bengali cuisine is staging a comeback on lockdown menu, thanks to the enthusiasm of homebound chefs who would earlier rely on restaurants and takeaways for such delicacies.
Completely confined to her Picnic Gardens’ residence, Anumita Dutta Ray tried her hands at making jilipis at home during lockdown. It was her first attempt. Though tad nervous, the coil of batter fried and steeped in syrup turned out almost as good as what the family were used to buying from local shops. “It had become a habit for us to have jilipi for breakfast. Since we were all missing it during lockdown, I called up my friends and asked them for the recipe. Besides, YouTube videos came handy too,” she said. Purbachal resident Swati Ghosh too tried her hands at making gulab jamun and patua. “Nowadays, the price of all these sweets are skyhigh at the local shops. So, I rustled up these with the help of YouTube,” she said.
Not just sweets, there has been a rise in preparing non-veg authentic Bengali cuisine. While a section of critics isn’t too pleased with the display of food in times in crisis, those sharing the recipes insist that they are not trying to hurt any sentiments. Sumi Dey, who runs a cookery group called Amader Bangalir Rannaghor on Facebook since 2017, has seen a rise of 500 members daily since lockdown was imposed. “New members are trying these recipes at home. Some have admitted to have had no interest or experience in cooking earlier. They have picked up so well that they are even starting home delivery services,” said Dey.
Krishna Mallik, a member of this group, has been regularly sharing her recipes with newcomers. “For Nababorsho, I prepared six kinds of fries along with desi chicken kasha and mango chutney,” she said.
Source: Times of India