Author: Debashis Das


By  Debashis Das      Bengalis are well-known for their fondness of fishes, as well as, for sweets. Supported by mother river Ganges, along with other different sized water bodies and even with a little coastal area, fish of different varieties, is a round-the-year availability. In Bengal, the fish market is mainly divided into two major areas – the basic vegetable greens and the ‘Mach Bajar’ (Fish Market); where sellers of meat and poultry are simply ruled out! The huge demand of fish among Bengalis has, thus, created the ‘Mach Patti’ (the whole sale market exclusively for fish). And no wonder a large number of fish comes here from other parts of the country also, namely, Odissa, Hyderabad, Chennai and even from the neighboring country, Bangladesh. Bangladesh? Yes. Bangladesh! And when it comes to Bangladesh, the fish should be no doubt ‘Hilsa’, or, ‘Ilish’. Bengali fish-lovers consider hilsa as the ‘King of Fish’. Hilsa is mainly a marine fish, but, unlike others, it spends its major life-time in sweet water and bay area. The normal grown/ adult fishes are 20 – 22 inches long and about 3 kgs in weight. It has scales with a notch of gold, whichgives it a majestic silver appearance. Hilsa is an oily flat fish and has more or less very sharp and tough bones, throughout its body. Due to this reason, most of...

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Kashmiri Kahwah (Tea) Recipe

By Debashis Das Kahwah (Urdu: قہوہ‎, also transliterated qehwa, kehwa or kahwa) is a traditional green tea preparation consumed in Afghanistan, northern Pakistan, some regions of Central Asia as well as the Kashmir Valley. In Pakistan, it is made in the Khyber Pakhtunkhwa and Gilgit-Baltistan regions. It is a popular breakfast beverage among Kashmiris, generally accompanied with special Kashmiri baked items like girda. Kashmiri Pandit migrants living in the North Indian plains, particularly in the urban agglomeration of Delhi, have also contributed to the tea’s popularity among non-Kashmiris. The tea is made by boiling green tea leaves with saffron strands, cinnamon bark, cardamom pods and occasionally Kashmiri roses to add a great aroma. Generally, it is served with sugar or honey and crushed nuts, usually almonds or walnuts. Some varieties are made as an herbal infusion only, without the green tea leaves. Kahwah is usually served to guests or as part of a celebration dinner, and saffron (kong) is added to the kahwah for special visitors. Kahwah Recipe Ingredients: Kashmiri Green Tea (Kahva) – 5 tsp Saffron – 5 pinches Cardamoms – 2, slightly crushed Almonds – 8, chopped Cinnamon Stick – 1 Clove – 1 Sugar or Honey – 2 tblsp Method: 1. Boil 3 cups of water along with cinnamon, cardamom and cloves. 2. Add in the Kahva. 3. Let it simmer in low flame for 10 minutes....

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Is Growing Tourism Becoming Self-Destructive?

Mr. Debashis Das, a professional chef, with over 12 years of experience in the Industry, Training & Education, is presently working as the HOD of a reputed Hotel Management college at Kolkata, W.B., India. Basically, a workaholic by nature, he loves to spend his leisure time browsing the internet, cooking & writing. You can find his work at his Blog. With the thought of non-availability of enough upgraded books on Culinary Theory, he is planning & working on writing book on this department of hotel industry. He has a consultation of his own, providing physical & process set-up of Hotels & Restaurants.

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