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crab stuffed pumkin flowers

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Post by Guest Sun Jul 08, 2012 11:59 am

who would have thunk?

http://www.telegraphindia.com/1120708/jsp/graphiti/story_15701973.jsp

rahul verma's bengali connection is the fact that his mom is/was bengali (rather from erstwhile east bengal).

bengali cuisine is quite innovative (though this crab dish is chef. joymalya's creation). banana leaves, flowers and stems all figure in bengali cuisine (i can't think of a similar practise with any plant elsewhere -- or maybe that's 'cos i know so little). we visit digha next week. looking forward to some good crabs and pomfret (smaller in size this side of the subcontinent).

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Post by Guest Sun Jul 08, 2012 2:17 pm

chef not "chef."

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Post by Jeremiah Mburuburu Mon Jul 09, 2012 1:04 am

R-O-F-L. shortage of 'p's in "kol?"

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Post by Guest Mon Jul 09, 2012 1:16 am

oos.

sorry, oops.

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Post by Merlot Daruwala Mon Jul 09, 2012 2:58 am

I love the concept of a bhaja with a khichuri but stuffing crab meat into some flower and deep frying it seems wasteful. Just a plain bhetki fry (or any regular vegetarian bhaja - aloo, begun or even mirchi) would do just as well as a crunchy accompaniment.

Crab meat should be savored on its own. Relegating it to a deep-fried accompaniment is plain disrespect IMO.
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