Community cooking is a huge aspect of Indian culture, particularly during festivals. People get together to make sweet and savory snacks a couple of days before the festival. They share recipes, family traditions and stories with one another.  Though we are not seeing much of this in urban India due to two main reasons - busy life styles & commercial availability of “festival in a box”.  However Indians who have moved away from India and settled down in all parts of the world are keeping this tradition very much alive.

I and my filmmaker friend Luke Hill (together we call ourselves “Team Vegicureran”) had the pleasure of spending sometime with a group of ladies in Austin TX, originally from the Bengal region of India. Brinda, Maitreyi Tutul, Jaba & Sarmita - lets just call them BBs (Bengali Beauties) had gathered together to prepare sweets for the “Poush Shankranti” festival. This festival marks the beginning of  the harvest season in many parts of India and is always celebrated during the month of January. This is also the last day of the winter month “Poush”.

Earlier in Masala Yatra, famous Bengali sweets such as the Rossgullaa, Sondesh, Rasmalai and so on... have been covered. Today we got to learn more about the exotic sweets from the region, particularly those made during this festive season. 

Patishaptha (Thin Crepes stuffed with a coconut & condensed milk mixture)

Kheer Puli (Deep fried pocket pies soaked stuffed with cardamom flavored milk solids and soaked in sugar syrup)

Malai Cham Cham  (Moist Paneer patties boiled in sugar syrup, drained and soaked in evaporated milk sweetened with palm sugar)

Team Vegicurean did not have to wait salivating through the dessert making process. The BBs let us taste the sweets all along, apart from fixing a quick Jhal Muri (or Jhal Puri) for us. Jhal Muri is a Bengali Style street food similar to Bhel Puri available all over India. Crisped rice is tosses with raw onions, chilies, tomatoes & cilantro. What makes Jhal Muri unique is the addition of crispy lentils & lentil noodles that are fried in mustard oil. Mustard oil gives a sharper taste and a spicy after feel, very similar the feel one gets eating some Wasabi. This dish is usually served “street  food style” by rolling a sheet of paper forming a cone shaped cup.

When we Indians get together to make some snacks for festivals (or accomplish whatever task for that matter), we all use the opportunity as an excuse to eat the meal of the hour together. We make potlucks! The BBs were no exception to this ritual, lunch was on them. They told us it was not fancy but I and Luke felt it was nothing short of festive! The lunch menu consisted of 3 dishes, all served with rice.

Labda (aka Labra) is a classic Bengali vegetable side dish, made by shallow frying large pieces vegetables (such as Eggplant, Cauliflower, Yams, Carrots and so on) in Mustard oil. These are further stir-fried with the signature Bengali spice mix called Paanch Phoran. This is a combination of 5 (sometimes 6) whole spices such as Cumin seeds, Fennel Seeds, Fenugreek Seeds, Onion Seeds, Mustard Seeds & Coriander Seeds.

Shorshe Maach (Fish in Mustard base Sauce)- Bengali’s are famous for their love of fish. Fresh water fish in particular is abundantly available in the Ganges delta. Enriched soils of the delta are also ideal to grow all rice that goes with the fish. BBs miss the fresh water fish a lot! They have compromised and very often use Tilapia to make some authentic preparations. Today’s Shorshe Maach was however prepared with Salmon, and Luke particularly enjoyed this dish very much!

Dum Aloo (Whole Potatoes in slow cooked in a cilantro, garlic & green chili based sauce. Brightened with some lime juice.