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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

Chingri (Prawn) Do Pyaza


    • Prawn 500 grams
    • Ginger Paste 1 tbsp
    • Garlic Paste 2 tbsp
    • Cumin Paste 1 tbsp
    • Onion Paste 2 tbsp
    • Turmeric Powder ½ tsp
    • Finely chopped onion 1 cup
    • Green Chili 7-8
    • Small cardamom 2
    • Cinnamon Stick 1
    • Bay Leaf 1
    • Refined Oil 1 Cup
    • Salt to taste
    • Water 3 cups


    • Fry prawns in hot oil. Add little bit of all spices paste (ginger, garlic, cumin, onion).
    • Add salt according to taste.
    • After frying for a while when prawns are cooked set aside.
    • In a cooking pot add fresh oil. Once oil is hot then add onion slice, bay leaf, cinnamon and cardamom, and green chili. Sauté for five minutes. Then add ginger paste, cumin paste, garlic paste and salt and turmeric. Cook for some time.
    • Add water and cover and simmer.
    • Once water is dried up add the prawns and little water and cook for few minutes.
    • Once water dries up prawn do pyaza is ready. Remove from heat.

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Cooking Tips / Recipes submitted by listeners & viewers

POTOL NARKOL POSTO By: Kakoli Dasgupta


    • Potol (Pointed Gourd) 500 gm
    • White Oil 4 tbsp
    • Tomato 1
    • Ghee 1tbsp
    • Bay leaf 4
    • Small cardamom 4
    • Cinnamon Stick 2
    • Clove 4
    • Whole Dried Chili 2
    • Ginger Paste 2 tsp
    • Coconut Paste 4 tbsp
    • Posto Paste 4 tbsp
    • Turmeric Powder 1 tsp
    • Kashmiri Chili powder 1tsp
    • Green Chili Paste 1 tsp
    • Sugar ¼ tsp
    • Salt to taste
    • Yogurt 2 tbsp
    • Milk 1 cup


  • Scrape Potol with back side of knife and make small cut on both the sides.
  • Fry all the Potol in white oil.
  • Add Ghee, whole cardamom, cinnamon stick and clove, bay leaf, and dried chili to the same oil and sauté. (Foron)
  • Add ginger paste, coconut paste, posto paste, green chili paste, to the same oil. Stir for 5 minutes.
  • Now add turmeric, Kashmiri chili, and tomato pieces, yogurt, sugar and salt
  • Add fried potol to the paste.
  • Cover and cook for 5 minutes.
  • Add 1 cup of milk and ½ cup water, cook till the gravy thickens.
  • Garnish with 3-4 green chili.
  • Serve over hot rice.
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