@sarchakra is for my love of food and sharing my favorites with you.
Thank you to all who have started following my blog. You encourage and inspire me everyday.
My first foray into cooking was in my High School years when cooking was all about trying out fancy exotic recipes from magazines with hard-to-get ingredients. The results sometimes were delightful but more often than not, pretty frustrating. It made me think that cooking doesn’t really have to be complicated. Good food is not necessarily food drowned in butter or floating in oil but more about using day to day ingredients easily available in your pantry to create dishes that impress your guests. Also food is for sustenance, not to give you a visit to the doctor, right? So with that said, if you want some fun with food and creativity, you have come to the right place.
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Phulkophir Niramish Dalna
Phulkophir Niramish Dalna is a dish so familiar in a Bengali kitchen that its depth is often overlooked. ‘Niramish’ preparations, (vegetarian food) in a Bengali kitchen is shaped by ritual, season, and restraint. Made most often in winter, when cauliflower is dense and sweet, dalna is comfort food- a gently spiced gravy, and the unmistakable…
Vegetable Frittata
A light, savory frittata layered with sautéed courgette, onions, mushrooms, spinach and a little bit of broccoli is exactly the kind of dish that works for brunch, lunch, or a quick dinner. It tastes even better the next day. Its important what vegetables you use, how they are cooked, how much moisture they hold and…
Chana Dal Pakora
Chana dal pakoras are one of those snacks that are simple on the surface but incredibly satisfying when done right. Split Bengal gram is naturally rich in plant protein and dietary fiber, which helps keep blood sugar steady and supports digestion. It is also a good source of iron, magnesium, and B vitamins, making these…
Paneer Butter Masala
Paneer Butter Masala, also called Butter Paneer, is a classic North Indian dish. The rich, spiced, creamy tomato-based gravy is indulgent yet somewhat balanced. It was born in Delhi in the 1950s at the legendary Moti Mahal restaurant, the same place that gave us Butter Chicken. The legend goes that leftover tandoori chicken was simmered…
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sarchakra 