

Steamed Basmati Rice, Assamese Fish Curry, Masoor Dal Tadka and Bengena Pitika
Aromatic fish curry, protein-packed dal, and creamy smoked eggplant mash. A soul-satisfying and gut-friendly meal!
Loading...
Aromatic, perfectly spiced Koni Bhaji with soft Pauroti - a protein-packed, quick-to-make delight!

A quick and zesty stir-fry where juicy prawns are tossed with bell peppers and classic Maharashtrian spices. This vibrant dish, with a hint of tang from tamarind, comes together in under 30 minutes for a perfect weeknight meal.
Serving size: 1 serving

A classic from Bengali bakeries, this slightly sweet white bread is incredibly soft, fluffy, and perfect for breakfast. Enjoy a warm slice with butter and tea for a nostalgic taste of Kolkata.


Aromatic fish curry, protein-packed dal, and creamy smoked eggplant mash. A soul-satisfying and gut-friendly meal!


Aromatic pork khorika, crispy aloo bhaja, and protein-packed dal with fluffy rice. An energy-giving delight!


Tangy fish curry, protein-packed chana dal, and aromatic tomato chutney. A homestyle meal that's perfectly spiced!


Protein-packed fish roe fry, creamy dal, and fluffy rice. A homestyle meal with unique flavors that's soul-satisfying!


Energy-giving mutton with papaya, creamy dal, and crispy eggplant fry. A fiber-rich comfort food, just for you!


Aromatic Hilsa curry with protein-packed chana dal and a kick of jolokia. Soul-satisfying and perfectly spiced!
Aromatic, perfectly spiced Koni Bhaji with soft Pauroti - a protein-packed, quick-to-make delight!
This assamese dish is perfect for snack. With 474.48 calories and 32.54g of protein per serving, it's a muscle-gain option for your meal plan.
Marinate the Prawns
Prepare the Tempering (Tadka)
Sauté Aromatics and Vegetables
Cook the Prawns
Finish and Garnish
Serving size: 1 serving
Activate the yeast: In a small bowl, combine the warm water, 1 teaspoon of sugar, and the active dry yeast. Stir gently and let it sit for 5-10 minutes, until the mixture becomes frothy and bubbly. This shows the yeast is active.
Make the dough: In a large mixing bowl, whisk together the maida, remaining sugar, and salt. Make a well in the center and pour in the frothy yeast mixture, warm milk, and melted butter. Mix with a spatula or your hands until a shaggy dough forms.
Knead the dough: Turn the dough out onto a lightly floured surface. Knead for 10-12 minutes until the dough is smooth, soft, and elastic. It should spring back when you press it lightly.
First proofing: Lightly grease a large bowl with butter or oil. Place the dough in the bowl, turning it once to coat the top. Cover the bowl with a damp cloth or plastic wrap and let it rise in a warm, draft-free place for 1.5 to 2 hours, or until it has doubled in size.
Shape the loaf: Gently punch down the risen dough to release the air. Transfer it to a lightly floured surface and shape it into a rectangular log, about the length of your loaf pan. Place the shaped dough seam-side down into a greased 9x5 inch loaf pan.
Second proofing: Cover the loaf pan loosely with plastic wrap. Let it rise again for 30-45 minutes, or until the dough has risen about 1 inch above the rim of the pan.
Preheat the oven and prepare for baking: While the loaf is in its second rise, preheat your oven to 190°C (375°F). Once risen, gently brush the top of the loaf with 1 tablespoon of milk. This will give it a soft, golden crust.
Bake the bread: Place the loaf pan in the preheated oven and bake for 25-30 minutes. The bread is done when the top is deep golden brown and it sounds hollow when you tap it.
Cool and serve: Remove the bread from the oven and let it cool in the pan for 5 minutes. Carefully turn the loaf out onto a wire rack to cool completely before slicing. This prevents the inside from becoming gummy.