Thursday, February 6, 2020

What's Up Cafe : A Bewitching Experience Of Rooftop Lounge

My first visit to whatsUp Cafe with my family was to celebrate our 5th anniversary. The main attraction of this place is the rooftop sitting arrangement and live music. The ambience was excellent with panoramic view. But the live music was really average. The interior decoration is also appreciable. We first chose to sit on the rooftop. But it is winter and the breeze was too cold to sit outside with our kid. There's bar and hukka facilities too.

We chose Chicken tikka kabab for starter. The kabab was excellent and was served piping hot with loads of salad and sauce. The kabab was succulent and well cooked. It was so soft inside that easily get melted inside the mouth. My 3 years old daughter really enjoyed the dish as she was easily chewing it.

In the main course we tried Mixed Cantonese Pan fried noodles. It looks moist outside but inside it was crunchy. It was loaded with lots of mushroom and egg. But the amount of chicken and prawn was not enough.

But in total they serve ample amount of food. The main course was more than enough for two person. Foods were really scrumptious and non greasy. Water melon juice was average.

This restro pub is located at Southern Avenue just opposite of Najrul Mancha (Gate - 2). Very near to Golpark and just 10 minutes walking distance from Lake Kali Bari.

P.C - Internet

I am really impressed with their hospitality. All the staffs were polite and very professional. They also give special attention to kids. Even they offer welcome chocolate to my daughter.

Friday, December 1, 2017

Authentic Bengali dish : HARA MALAI PANEER

In this post I am going to share an authentic Bengali Paneer dish which I learn from my mother in law Mrs Mitra Sur. She is a wonderful cook. So I never leave a single chance to learn from her. If you try this dish I am sure that your taste buds will just rock. 


Paneer (Indian Cheese) - Two and half gm

Cauliflower - 1 small (cut into small pieces )

Capsicum - 1 small

Beans - As required

Carrot -  small (grated)

Tomato - 1 medium size

Green chili - 4 pcs

Soya milk - 2 cups

Yogurt - 2 table spoon

Butter - 1 tablespoon

Cornflower - 1 tablespoon

Cashew  -  8 pcs

Char- Magaz paste - 2 teaspoon

Ginger paste - 1/2 teaspoon

Turmeric - 1/2 teaspoon

Coriander powder - 1 teaspoon

Cumin powder - 1 teaspoon

Garam masala - 1/2teaspoon

Cumin seed - 1/2 teaspoon

Bay leaf - 1

White Oil - 3 tablespoon

Sugar - As required

Salt - As required


Cut the paneer into dices. Take out the seeds of tomato. Make a paste of tomato, chili, char- magaz and cashew together.


Heat the non stick pan and add oil in it. Low the flame and put fry it but don't deep fry. Just saute it. Keep the paneer aside. Then blanch cauliflower and fry it lightly with capsicum and beans. Also keep them aside. Add cumin seed, bay leaf and garam masala to the remaining oil along with the tomato, chili, char- magaz and cashew paste. Cook them at low flame for few seconds. Then add all the vegetables, paneer and spices. Cook at high flame for two mins. After that add 1 cup of soya milk. Cook it at low flame for 3 mins. Make a paste of yogurt and cornflower with the remaining soya milk and add it. Turn off the burner and a top it with butter immediately. Serve hot along with roti or paratha.

Wednesday, August 23, 2017


If you ask most Bengali to have lunch without fish then it will be definitely a nightmare for them. It is because Bengali menu never complete without fish. You will find varieties of fish recipes in Bengali cuisine. Bengali loitta machh popularly known as Bombay Duck (it can also be spelt as Bombay daak) or bumia is well known fish in West Bengal.

There are hardly any Bengali who don’t love to have a range of delicious preparation from Bombay Duck or Bombay Daak. Among this I myself love Fried Bombay Duck which I learnt from my mom. I am sharing this recipe so that you can enjoy it too. It is really very easy to prepare and time saving too.

Time - 15mins
Serve - 4


  • Fresh Bombay duck (Loitta fish) - 4 pcs
  • Flour (maida) - 4 tea spoon
  • Minced garlic -  ½ tea spoon
  • Turmeric - ¼ tea spoon
  • Chili powder - 1½ tea spoon
  • White oil - 300gm
  • Salt as required
  • Plain soda water

Marinated fish


Remove the head and fins of the fish carefully. Then clean it. Drain out the excess water. Slit then into halves. Marinate the fish with salt, turmeric and half tea spoon chili powder. Keep it aside.
Then take flour or maida in a clean bowl. Add salt, garlic and 1 tea spoon chili powder and mix the ingredients together. Add soda water to make the batter. Prepare the batter in such a way so that it gets ribbon like consistency.

Mix all the ingredients

Prepare the batter with soda

Take a frying pan and pour oil in it. Heat the oil in low fame. Then dip the marinated fish in the batter and deep fry in the heated oil. Serve hot either as snacks or with main course. Really it can compete with KFC fried chicken if you want to impress the fish loving folks.

Let me know how you like the recipe. I would love to hear from you. Like it and share this recipe. 

Friday, January 20, 2017

Posto Begun From Mom's Kitchen : All Time Favorite Of Bongs

Generally I don’t like brinjal preparation much.  But when it comes to Posto Begun is one of the favorite Bengali dish which I just can’t avoid. But this time I didn’t wait for my mom to cook the dish for me. I just took the recipe and try to prepare the dish for the first time. Believe me, it really rocks at the lunch table.


  • Begun (brinjal) – 500 gm
  • Posto (poppy seed) – 50gm
  • Plain curd – 100gm
  • Green chili – 6
  • Turmeric – Less than ½ tea spoon
  • Mustard Oil – 100gm
  • Salt – As required
  • Pinch of sugar

Serve : 4


Slice brinjals into pieces. Then make a paste of posto, and green chilies. Mix them well with plain curd to make a thick paste and add turmeric to it.


Pour mustered oil in a frying pan and start frying sliced brinjals till it become soft and the color turns to light golden brown. Remember, you have to shallow fry the brinjal. Then add the thick paste of posto, plain curd and green chilies with the shallow fried bringal. Stir it for 1 minute at low flame. Then put the flame high and add water (half cup). Add salt as required and sugar. Cook until it comes into a gravy form. Serve hot with rice or roti.  

My friends it will be my pleasure if you share your favorite native recipe in my blog. If you love this recipe then like it, give comments or share with your friends.

Tuesday, January 3, 2017

Green Moong Pakora : From My Mom’s Kitchen

Since my childhood Green Moong Pakora is one of my favorite snacks. Actually I didn’t like Dal (pulse) so much so my mom used to prepare these yummy, spicy, simple snacks of green moong so that I got the cereal nutrition along with a wholesome appetizer. 

Even today when after my delivery doctor advised me to take iron and protein in my diet my mom prepared me the snack and I really became nostalgic. Thanks to my mom for the recipe, hope I can do the same if my little princess also finds pulses not that savory.

  • Green Moong (gram) – 250gm
  • Fresh Coriander leaves – 1 bunch
  • Green chilies - 4/5
  • Garlic – 3 bulbs
  • Salt as required
  • Pinch of sugar
  • Mustard/white Oil for deep fry

Let the green gram soak in water for the whole night. Next day make a thick paste of green gram, green chilies, coriander leaves and garlic in mixer grinder. Add sugar and salt to taste in the paste.
Put the frying pan on the burner. Pour oil in the frying pan and heat it. Make few flattened balls with the batter and deep fry. Serve hot with your favorite sauce.

Garnish with coriander leaves and green chilly. You can add tomato sauce or coriander sauce.

Nutrifact : Green Moong (Gram)
  • Green Moong is a good source of iron and protein.
  • It helps in weight loss.
  • Green gram helps in reducing bad cholesterol.
My readers it was great pleasure to share my favorite childhood snacks . And I would love if you send your Mom's Recipe to me so that I can share with all.

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