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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

Narkeler Pulao


1. Short grained aromatic rice - 1 kg
2. Ghee - 60 gms or equivalent white oil
3. Coconuts (jhuno narkel) - 2
4. Onions - 2 nos sliced finely
5. Sugar - 60 gms
6. Dalchini, clove, cardamom - 5 gms each
7. Kishmish - 60 gms
8. Nutmeg powder 1/4th tsp, White pepper powder 1 tsp
9. Slimed almonds, pistachio, cashews - 50 gms
10.Coconut milk- 2 ltrs from the above 2 coconuts


    a) Soak rice in water for 30 minutes
    b) Drain and dry
    c) Heat a heavy bottom dekchi
    d) Add ghee/white oil
    e) Add bay leaves, sliced onion, saute till onions are light brown
    f) Add the rice, crushed garam masala, kishmish and then saute
    g) Add salt. Mix properly
    h) Add the coconut milk. If required water can be added such that the level of water is 2" above the rice
    i) In the meantime, saute the dry fruits in some ghee
    j) When the rice is almost done and the water is absorbed, smear the ghee and the nuts over the rice. Sprinkle sugar and cover.

    Put in dum on hot tawa for 15 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

Aenchor’er Tarkari – (Green Jack Fruit)
by Shilbhadra Datta, Kolkata


    • Green Jack fruit 800 gms cut into small pieces of cube
    • 1 large size potato cut into small pieces cubes
    • 1 small size tomato cut into small pieces,
    • 3 medium size payanj ( Onion) shredded,
    • 4/5 small tej patta (bay leaves),
    • ¾ whole dry red chilli (gota shukno lanka) ,
    • 1 teaspoon of ginger,
    • 2 teaspoons of garlic paste,
    • 1 tea spoon of haldi ( turmeric) powder,
    • 2 tea spoon of red chilli powder,
    • 5/6 green chilli split vertically,
    • semi crushed garam masala ,
    • 2 tea spoons of ghee.
    • Salt and sugar to taste.
    • Cook in mustard oil over low heat.


  • Half boil the Green Jack fruit cubes with 1 teaspoon of haldi powder and ½ a teaspoon of salt.
  • Heat the oil and slight fry the cubes of potato and keep them aside.
  • Now, let the tej patta and gota shukno lanka go into the oil.
  • Add, the payanj into the oil fry them into light brown then introduce the ginger followed by the garlic paste.
  • The spices mix should be well cooked. Just as one would do while we cook mutton .
  • Add, 1 teaspoon of sugar followed by 1 teaspoon of haldi powder, 2 teaspoons of red chilli powder, the tomato and salt.
  • The masala will start turning light brown and give away a tempting smell.
  • Now, introduce the pre-boiled Green Jack fruit cubes into the masala.
  • Keep stirring the vegetable for 7/8 minute with the masala and this time the smell of the Aenchor’er Tarkari getting properly cooked will engulf your kitchen and start tickling your taste buds.
  • Therefore, taste the measure of salt and sugar.
  • Now, introduce the fried cubes of potato mix them well with the ‘tarkari’.
  • Finally, add the crushed garam masala and ghee to enhance the taste.

Your, Gaach Pantha or "Meat of Jack-fruit" is ready.

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