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Sunday, September 21st, 2003

Kolkata, West Bengal, India


Rural Bengali preparation

Now that we are back in Kolkata, at the Sree Chaitanya Saraswata Krishnanushilana Sangha in Dum Dum Park, we get to partake of the many varied and wonderful preparations of the Math's master chef, Sripad Bhakti Madhurya Mangal.

This morning, for breakfast, Mangal Maharaj made a rural Bengali preparation called ghugni — a preparation made from whole dahl beans (soaked overnight), a little bit of turmeric, red chili, mustard oil, jeera, methi, and a squeeze of lemon.

The ghugni is served hot, with muri (puffed rice); it may not sound so appetizing, but don't knock it 'til you've tried it — it's absolutely delicious!

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