Chhana’r polao: A Tagore family recipe from the book Amish o Niramish Ahar by Pragyasundari Debi on the occasion of Rabindranath Tagore’s birthday on 9 May. This exquisite polao, prepared with freshly made chhana or paneer, is hands down one of the best polaos we have tasted. This vegetarian polao, laden with pistachio, almonds, raisins, ghee, spices, saffron and rose water, seems to be influenced by Persian cooking in not just the ingredients it uses, but also in the technique it follows in achieving the delicate balance between decadence and subtlety.
Every year we commemorate Rabindra Jayanti (birth anniversary of the Bengali poet laureate, Rabindranath Tagore) on our channel, by cooking one of the recipes from cookbooks authored by members of the illustrious Tagore family. In nineteenth and early-twentieth century Bengal, the Tagores held a prominent position in social, cultural and political life. Although Rabindra Jayanti is the birth anniversary of Rabindranath Tagore, well known for his contribution to Bengali poetry, music, education and publishing, we take this opportunity every year to celebrate the work of some of the women of this family, especially that related to the culture surrounding food. The Tagores were steadfastly modern in their outlook, and the recipes cooked in their household—some of them extremely quirky—reflect their sense of being part of a larger world beyond Bengal.
📕 BUY THE BOOK (affiliate link): Amish o Niramish Ahar:
🥘 RECIPE WITH INGREDIENT LIST 📝
🎬 How to make chhana/paneer:
🎬 Dhoka’r dalna:
🔪CURIOUS ABOUT OUR KITCHEN POTS & PANS? 🍳
👕 GET THE BONG EATS PHUCHKA T-SHIRT!
“Chowringhee” © Bong Eats, composed by Bemanan
🎧 GET THE ALBUM (© for listening only)
👨🏽🍳 Cooking Bong Eats recipes? 👩🏽🍳
📸SHOW US YOUR PHOTOS!
Or follow us on Twitter @bongeats | Facebook @bongeats