Pakshaal

Some of them politely left the chat the moment I posted a meal after many, many months. No surprises there. Algorithms remember. People move on. Life happens.

The heart aches a little.
Though it aches more knowing Pakshaal doesn’t always get what it deserves, not because the food changed, but because I keep changing lanes:

a full-time job phase, a freelancing season, some wandering, some healing through sleep, and then pausing everything for my child’s exams like they’re my own - before life reshuffles again!

But here’s the truth I won’t negotiate with - cooking, showing up for Pakshaal, and posting here is the one star I always give myself ⭐

Not consistent. But honest. And very well earned.

So here I am again - entering my own feed with
Malai Morich Catla - inspired by 🧡
An extremely simple recipe.
Fresh cream and peppercorns as the heroes.
No drama. Just quiet confidence.

Sometimes, that’s enough reason to come back.
And if you’re still here, wish me a few more stars once in a while, no? ✨



[catla, fish curry rice, Bengali gastronomy, Bengali cuisine, Pune foodies]

This dish is a true example of ‘less is more’.
A creamy sauce that seeps through the gourds making them juicy, tender and bursting with flavours.

What are these flavours?

Sweetness and richness of the milk, a gentle punch of gorom moshla (garam masala) and a mild taste of the tender vegetable - the gourd.

CAUTION
Only to be made with young, baby pointed gourds or potol.

Come summer, we go hunting for these tiny gourds to make Doodh Potol.

P.C.

15th April, lunch and dinner.
DM to pre-book.

গন্ধরাজ কাতলা
Catla fish with Gondhoraj lime

It is a no brainer - all flavour dish. Lemony, fragrant - sweet, salty, tangy with some steamed rice.

I have been using Gondhoraj lemons in almost everything these days. Ghol (lassi or chhas), grilled chicken, moong dal, squeeze in some for panta bhaat…It just helps to keep your senses calm in this heat, you know.

The other day, I got into a discussion with a friend about how Gondhoraj is just so unique - not so juicy but oh so powerful. You can easily overdo it - and I feel, I did it with this gravy too.

To hit my protein goals, I try to have fish in at least one meal everyday. Also - what a good source of omega 3, right? So, as I was kind of getting tired with the regular maachh’er jhol - I hopped on to bring in the tangy twist.

It is so refreshing!

Would you try this?



[gondhoraj lebu, bengali food, bengali homechef, fish curry]

Tel koi on a plate.

Smaller the better, they said.

কৈ মাছ
Climbing perch fish

Smaller ones are believed to be the ‘desi’ or local / non- hybrid variety with better taste and nutrition.

What’s Koi Maachh to me?
A curry with Phulkopi/Cauliflower florets (the way these florets get infused with all the flavours of the fish and spices is just insane), or a red-oily curry for special affairs or a tangy tomato base or just a piping hot Kadhai with oil and as you throw in the fishes to be fried, you see them still moving. By the way, that used to be the benchmark for how fresh the fish was! These little fishes have a delicate taste and goes beautifully with cumin-tomato-ginger base.

Again, what’s Koi Maachh to me?

Koi Maachh was one of the many favourites of my Baba. And as a little girl, I would watch him closely taking out the infinite thin bones that this fish has. He was great at it. I always thought him to be a genius for the way he handled fish bones! Another reason for him to be an absolute hero.

Got my hands on some, and I have a plan ♥️

[Koi maachh, climbing perch, fish curry rice, Pune home chefs, bengali fish curry, Bengali cuisine, bing food]

পাবদা ঝাল
Pabda Jhaal

We have different names for our curries based on what goes in it and also its consistency - defined by the hero spices and what type of carbohydrate they go best with.

Jhol. Jhaal. Kosha. Kalia. Dalna.

Let’s start with Jhaal.

Even though “Jhaal” means “hot” in Bengali, a “Jhaal curry” is a group of dishes that are hotter than the rest and are flavoured with red/green chilies. Certain fish, like Pabda, Parshe, Tengra, Bata, are cooked whole in thickish-ish curry and sometimes mustard paste also finds its suitable place in the said curry. Usually, Jhaals are only and mostly made with fish. Jhaals are a bit denser than Jhols. Both Jhaals and Jhols are meant to be eaten with plain rice, and nothing else. NOTHING ELSE :)

This was from our recent mid-week order and the colour just brightened my day!



[Bengali fish curry, pabda maachh, pabda jhaal, jhol, bengali cuisine]

…আয় রে চলে আয়।

the moment we saw had Kachki Maach in their kitty, we started singing….…আয় রে চলে আয়।



[Kachki maach, Pune foodie, bengali home chef, pakshaal, fish lovers, bengali delicacies, lost recipes of Bengal, foodgasm]

We have been talking, dreaming, living PAYESH, lately! Apart from a few instances of huge amount of milk curdling, this Payesh hasn’t failed me, really.

পায়েস/Payesh is made of all good things! Each one with a unique personality, you know!

Meet them here, today!

The doodles are created by after a lot of discussion over whatsapp chat between her, and I. They turned out to be gorgeous and had to go up on the feed.

Check them out - the real heroes that make a bowl of PAYESH our signature dessert!

Give us a ‘yum’ in the comments if you have tried Pakshaal’s Payesh and loved it!

Bringing a winter classic on our upcoming pop-up!

নলেন গুড়ের পায়েস
Nolen Gur’er Payesh/ Rice pudding with date palm jaggery

This gur or jaggery used in this kheer is a liquid gold. Its earthy taste beautifully adds to the flavour of the fragrant rice and creaminess of the milk.

You got to try it to know it :)

We will be at the on 4th Feb, Sunday evening with takeaway boxes of this sweet delight. You got to give us a good excuse for not turning up!

Come say Hi :)

The light within can only be the guiding force to light up the world.

বিয়ে বাড়ির ফুলকপির রোস্ট
Biyebari’r Phulkopi’r Roast

Cauliflower steamed and cooked in a gravy of cashews, yogurt and spices.

Why roast? Because it is slow cooked exactly how any roast works.

It is one of the quintessential dishes served in most of the Winter Weddings in Bengal.

It comes in all colours - white, pale yellow, brownish orange…depending on the usage of turmeric, cashew paste, melon seeds paste etc.

When told me she wanted to have it the next time she is home, I quickly bought some fresh cauliflowers and turned them into this roast - just as a dry run you know :)

It also made its way to our Diwali dinner menu today.

How is your Diwali Prep coming along?