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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:

Please send in your recopies, for an unique dish, that you know, and want to share with other viewers.
We will publish on our website the best recipe. We will update this page every two weeks with the best recipe.

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Cooking Tips / Recipes submitted by listeners & viewers

Gumpha Chicken Curry By: Shilbhadra Datta


    • Tama (fermented bamboo shoot) 50gm
    • Kukhura (Chicken) 500 gm cut into 1inch square pieces
    • Madhu (Honey) 2 tsp, Chew (Mushroom) 50 gm
    • Carrot 50 gm
    • Capsicum 50 gm
    • Small Onion 1
    • Ginger paste 2tsp
    • Finely chopped Ginger 1 tsp
    • Egg 1
    • Besan 1 tbs
    • Red Chilli powder 1 tsp
    • Whole Red Chilli 5
    • White Oil 3 tbs
    • Dhaniya Patta 1 tsp chopped
    • Kancha Lanka chopped 1 tsp
    • Baking Powder ¼ tsp
    • 2 flat tsp of
    • Cornflour 2 flat tsp
    • Nimbu (lemon) ½
    • 2 cups of water
    • salt and sugar to taste


  • Wash and marinate the Kukhura with 1 tsp of salt for 15 min..
  • Then squeeze out the water from the meat.
  • Marinate the same Kukhura with 1 tsp Ginger paste and leave it for 30 minutes.
  • Wash the Chew, Tama, Carrot, Capsicum, Onion and cut them into pieces the way you want them to appear in the Kukhura Gumpha Curry .
  • Now marinate these vegetables with salt and leave them for 10 minutes.
  • Soften all the vegetables except the Capsicum in 2 cups of water by letting them arrive at a boiling point.
  • After 5 minutes separate the water from the vegetables and add Cornflour to this water. >
  • Make a batter with an Egg. Besan, Baking Powder, chopped Dhaniya Patta, chopped Kancha Lanka along with salt and sugar to taste.
  • Heat up the White Oil in a Kadhai then fry the whole Red Chilli and keep them aside.
  • Now dip the Kukhura pieces into the batter and fry them in the same oil till they turn brown.
  • Soften all the vegetables except the Capsicum in 2 cups of water by letting them arrive at a boiling point.
  • After about 4 minutes reintroduce the fried Kukhura pieces and let them blend with the vegetables for 2 minutes.
  • This is followed by pouring the Cornflour water into the mix and let it simmer for 2 minutes and add the finely chopped Ginger.
  • Just when the water soup like liquid is at the threshold of starting to boil remove the kadhai from the gas burner or switch off the fire.
  • After serving the curry in a bowl, Garnish the same with Madhu, crushed fried Red Chilli and some freshly squeezed Nimbu juice. Your Gumpha Chicken Curry is ready.
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