There is one thing most chom chom recipes never tell you — the mishti is done in thirty minutes. Everything after that is about the syrup: building its colour, its depth, its body. Once you understand that, the whole recipe changes. You stop watching the clock and start watching the pot. Makes 17 pieces Active time 45 minutes Total time 2 to 3 hours — depending on colour depth INGREDIENTS For the chhena 8 cups whole milk 2 tbsp white vinegar — mixed with 4 tbsp water 3 cups cold...

This recipe brings the bold, pungent flavors of traditional Bengali mustard fish to a quick salmon preparation. Using a mortar and pestle is the secret to unlocking the best flavor without any bitterness. A delectable serving of Bengali-style fish curry placed on a bed of fluffy white rice, garnished with a fresh green chili and accompanied by slices of red onion. The Ingredients Fish: 5–6 pieces of salmon fillet Mustard Seeds: 1 tsp brown mustard + 1 tsp yellow mustard (washed well)...

We have officially found the holy grail of dumpling hacks! If you love the taste of succulent veg momos but hate the effort of kneading dough, rolling wrappers, and waiting for the steamer, this is for you. Fair Warning: This method looks easy, but you have to be very careful with the filling. It must be sticky! To ensure it holds together, we added a cornstarch slurry, which acts as the perfect binder. I was super happy when everything worked out at the end, though I didn't even get to try a...