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Our new cuisine consultant - Tapasi Dhar Chowdhury, has  a keen interest in beauty, fashion, interior designing and food. Infact the finer aspects of life always is of interest to her. Her love for food and her interest in creating a variety of dishes over the past 20 years made her venture outside and share with the world her love for multi cuisine delights. So came up with Khanar Henshel, a niche and authentic catering service, with the sole objective of cooking multicuisine specialities with fresh stock, traditionally grinded spices in 'sil-nora', and purified water. She always had a soft corner for the traditional dishes of Bengal which are slowly eluding the present generation or are not being cooked for want of time by increasingly nuclear families.

Khanar Henshel – all about food – খনার হেঁসেল

Recipe from Khanar Henshel


Ingredients for Yakhni

• Mutton 500 gms
• 2 onions whole - 2 medium
• 15 garlic cloves
• 1&1/2" sliced ginger
• 2tsp fennel seeds
• 2 tbsp corriander seeds
• 3 nos black cardamom
• 1/2 tsp peppercorn
• 2 nos cinnamon stick
• 5 to 6 nos bay leaves
• Salt 1 tsp
• Water 1.5 litres
• Green chillies - 5 nos

Ingredients for Pulao:

• Basamati rice soaked for 30 minutes - 500 gms
• Ginger paste onion paste - 3 tsp
• Yoghurt - 150 gms
• Salt
• Yakhni water - 1 litre


• Cloves 4 nos
• Green cardamom 6 nos
• Small chopped onion 1 no.
• Oil 2tsp
• Edible food colour - yellow (pinch)
• or use Zaffran paste


    • In a pan simmer 1.5 litres of water, onion, garlic, ginger, bay leaves, green chillies, salt. Also add a bouget gorni of whole spices i.e. corriander seeds, fennel, cinnamon. Simmer the water.
    • Add the mutton. Simmer covered till done.
    • Strain the stock. Set aside the mutton pcs.
    • Heat a dekchi/pan
    • Heat oil and ghee. Add cloves, cardamom
    • Add ginger garlic onion paste. Saute for 1 minute.
    • Add the mutton. Saute
    • Add the yoghurt. Saute.
    • Add the soaked rice
    • Add the yakhni water (the yakhni water should be double the quantity of soaked rice) i.e. 1 litre. • Add salt as required
    • Cover and cook till the water is absorbed
    • Now add the zaffran colour mixed with little water (at the side of one corner)
    • In a pan heat 2 tbsp ghee
    • Fry 1 small sliced onion till brown
    • Smear over the rice
    • Cover and cook in dum on hot tawa for 5 to 7 minutes.

Listeners and viewers:

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Cooking Tips / Recipes submitted by listeners & viewers

Mekhey Mukhe Bhetki By Shilbhadra Dutta, Kolkata


    • Bhetki fillet of 2” X 2” with a thickness of ½ “ - 6 to 8 pieces
    • Washed and cleaned
    • Finely chopped coriander leaves - 2 tsp,
    • Finely chopped small tomato (optional) - 1
    • Vertically slit green chily - 4-5
    • Garlic clove - 10 -12
    • Turmeric powder - ½ tsp
    • Mustard oil - 2 tbs
    • Sugar - 1 flat tsp
    • Salt to taste


  • Marinate the Bhetki with all the ingredients and leave it aside for 10 – 15 minutes.
  • Then take a kadhai / wok slightly thick sheet aluminium (or a non-stick). Turn on the gas at low flame. Place the wok on fire. /font>
  • Once the wok is heated up, place the marinated Bhetki in it and toss and turn just for a minute, do not over do it.
  • Then cover the wok and let it cook in steam.
  • After 5 minutes open the lid again toss and turn the Bhetki in the masala and close the lid and keep it on fire for another 5 minutes.
  • Soften all the vegetables except the Capsicum in 2 cups of water by letting them arrive at a boiling point.
  • Turn off the burner. And, keep the Bhetki in the wok with the lid closed for another 5 minutes. Finally, open the lid and serve with steaming rice.
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