Home About Us Contact Us Upcoming Events Listener's Kolom Beauty Cuisine News

Content on this page requires a newer version of Adobe Flash Player.

Get Adobe Flash player

IST 10:30 pm on Saturdays



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 Mutton Bhuna

• 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


    • Marinate 500 gms lean boneless mutton with a paste made of one number green chili, 50 gm curd and raw papaya along with its skin for 1 hour.
    • Roast 1tbsp coriander seeds and 1tbsp cumin seeds. Pound them. Add 6 cardamoms and 4 cloves.
    • Heat oil in a pre-heated pan. Add few dry red chillies, 1/2 tsp crushed peppercorn, sauté.
    • Add the pounded spices. Sauté till it gets aromatic. Add 1 big minced onion, sauté till brown.
    • Add in the marinated mutton, sauté over high heat till it turns brown.
    • Add 1 and 1/2 tbsp. of ginger garlic paste and sauté.
    • Add 1/4 tsp turmeric paste and sauté.
    • Add 1 tsp red chilli powder (deghi). Sauté.
    • Add 1 tsp cumin paste sauté.
    • Add 1 tbsp. coriander powder sauté. Sprinkle water occasionally and sauté well.
    • When the mutton pcs are well coated with the masalas, add 100 gms of browned onion powder.
    • Add 2 green chillies, sauté.
    • Add salt and water so that when it is 3/4th done, the moisture dries up. (Covered)
    • Now is the time to add 250ml fresh tomato puree, sauté.
    • Cover and simmer till done for about 10 minutes. The specs of oil on the surface of the mutton indicates that it is done.
    • At the end, add 1tsp kasuri methi powder, 1 tsp lemon juice, cilantro chopped and 1" ginger julienned.
    • Serve with roti, naan, or hot rice.

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.

Please click here to submit your cooking tips.

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.
Home | About Us | Contact Us | Upcoming Events | Shopping | Gallery | Cuisine | News
All rights reserved. ©Better Bangla. Website created & maintained by Cyber Geeks Corporation.
Listen Live Radio