dilkhushal mithai from gangaur

This is not a  publicity for any shop ...but i can say that the dilkhushal

from gangaur sweets russel street calcutta is the best ....the best part 

the best part is that quality is same over the years .

the cleaniliness at the workshop and the shop is worth mentioning.....i think the best in town in that matter ...

the store photo .....

i can say its the best ......

telebhaja ( oil fried ) shops of Calcutta

This is is one of my favourite  it is situated on bidhan sarani on north calcutta , serves vegeterian telebhaja items the items are deep oil fried.

the best is the vegetable cutlet and sabudanar chop ...my observation is that the quality has gone down a bit stilll very good... they serve free to the poor on 23rd january on netajis birthday .

i discovered this shop in last visit about a month ago  its bang opposite the laxmi narayan shop  ... one interesting item is the singhara patties .. item is good ..... must have a try .......

Til ka ladoo from Bhagalpur Bihar India

The Til ka ladooo or we call it Bhagalpuri hawa ladoo is a delicacy made in Bhagalpur Bihar ...what i know its  a vanishing item with only one person still making it ......it is made out of till  ( sesame seeds) its very light and its sweet to eat i bet anytime we can eat about three four at a time ....its not available in any shop so its a unique item

Eating at Gianni Di Hatti Fethepuri, Chandni Chowk ..Old Delhi

I have been visiting Gianni Di Hatti regularly for the past 15 yrs whenever i go to Delhi ..its  a place i just adore ...i bet the food served there is just mind blowing .....its a bit rustic but a great value for money....the paneer parathas , dal  are just out of the world ... you would require three people to finish one parantha ......

 

then to top all the giani falouda and the milkshakes they are the best in India , the way they make its awesome

....my choice is that you go there twice once for the food and once for the milkshakes and falouda.....you cannot have both together

its mango season

Well i am not a gifted writer .....i hope everybody enjoys it fromm the viewpoint of  a foodie .. i love to eat so i wanted to put my love for food and the experience of good food for the people to know .... everybody loves mangoes so do i .....there are many items about mangoes ......fistly i would love to write about the mango mithai that is made from mango nectar by bhim nag , when you eat the mithai the smell of mango reverbs inside your mouth i  cannot describe more .....you have to eat it to know more ......its  not available always due to demand ....please see the photos the first one is about the nectar one

the second one  is for the raw mango taste ie green mango

                                           the third one  is  how it is sold in the  bhim nag shop

i hope every body has a lovely time......i will be adding more on mangoes today

history of rossogolla

The Rosogolla (Rasgulla) was invented in the state of Orissa, where it has been a traditional sweet dish for centuries. Arguably, the best rosogollas in Orissa are made by Bikalananda Kar from the town of Salepur, near Cuttack. Another variety of this dish, that is made in the town of Pahala, located between the cities of Bhubaneswar and Cuttack, is also very popular. One theory pinpoints the origin of the rosogolla to the town of Puri in coastal Orissa, where it is a traditional offering to the local deities.
The recipe for making rosogollas eventually found its way from Orissa to neighbouring West Bengal. This was during the Bengal renaissance when brahmin cooks from Orissa, especially from Puri, were routinely employed in richer Bengali households. They were famed for their culinary skills and commonly referred to as Ude Thakurs (Oriya brahmin-cooks). As a result, many Oriya delicacies got incorporated into the Bengali kitchen. It is widely believed that in 1868, Nobin Chandra Das of Bagbazar, Kolkata, modified the original recipe to extend the shelf life of the highly perishable sweet and make it marketable. This modification made the rosogolla somewhat spongier and tougher and also, as some maintain, compromised on the dish's taste. Nevertheless, Das earned the sobriquet, "rosogolla's Columbus" within local circles. His son, K. C. Das started canning rosogollas leading to their even wider availability. Another Bengali claim credits a certain Haradhan Maira for the recipe's introduction in Bengal in place of Nobin Chandra Das.
Eventually, the popularity of rosogolla spread to all other parts of India and to the rest of the world.

how to make rossogolla video

rossogolla making video