Smijit Kitchen

Smijit Winter Dryfish Curry – Bangda Sim Aloo

In every Sylheti home, winter has a special perfume –
the smell of dryfish simmering with sim and aloo.

Jit grew up on Nuna Ilish dryfish,
but in Bengaluru, finding that taste is almost impossible.
Until one day we spotted Bangda (mackerel) dryfish in Lulu Mall
and both of us looked at each other with the same thought.

Smi took that Bangda, our sim and aloo,and recreated our Sylheti style winter dryfish curry in this Smijit kitchen.

One bite and it was 99.99% Nuna Ilish –suddenly we were back in Silchar, at the old dining table, steaming rice, cold weather and happy noise in the house.

If this Bangda Sim Aloo Dryfish Curry looks like your kind of nostalgia,save this Reel and comment DRYFISH for the full recipe. 🐟❄️🍛

Til‑Kaju Turai with Aloo 🥔✨

Some days in Smijit Kitchen, the simplest sabzi turns into our biggest surprise.

Smi loves the nutty warmth of til, Jit can’t resist anything with kaju, and today they both met inside a humble turai… plus aloo, because a Bengali kitchen feels incomplete without it.

Sesame seeds roasted till they perfume the kitchen, cashews and poppy seeds ground into a creamy paste, ridge gourd and potato slowly sinking into this golden gravy.
One spoonful and you forget it’s vegetarian – that’s the Smijit magic.

If this creamy Til‑Kaju Turai with Aloo looks like your kind of comfort, save this post and comment **TILKAJU** for the full recipe. 🥘💚

Some days Smijit Kitchen doesn’t argue about the menu.Jit just says one word – jhinga – and Smi is already in the kitchen,
bhunao‑ing onions, tomatoes and masalas till the whole house smells of Sunday.Today’s plate is our peace treaty with life:
soft steamed rice, thick prawns masala hugging every grain,
one green chilli on top for the brave.If this looks like your kind of happiness,
save this Reel and comment PRAWNS for the full step‑by‑step recipe. 🦐✨

Smijit Kitchen is really just two people and one plate.Jit is the sea lover 🌊—always dreaming of fresh Bangda.
Smi is the Bengali soul 💚—her comfort is mustard, steam and green chilli.Today the kadai became their meeting point:
sea‑fresh Bangda for Jit, sharp mustard paste for Smi,
a little turmeric, chilli and mustard oil bubbling into this bright jhol.One side ocean, one side Bengal, fully cooked with one heart.Save this Bangda bhapa‑style fusion for your next fish day,
and comment BHAPA if you want the full step‑by‑step recipe. 🐟✨

🎉✨ Smijit Kitchen was overflowing with love and flavors on Jit's birthday! 🍽️❤️

Smi of cooked up an epic feast with Ghugni, Paneer Rezala, Egg Masala, Dryfish with Vegetables, Sheela Fish Curry, Chicken Masala, Mutton Khorma, and the sweetest Payesh 🍛🐟🍗🍳🧀🍰 Each dish was a true expression of her warmth and care!

The celebration sparkled brighter thanks to our daughter’s heartfelt handmade card 🤩🖍️—a keepsake that captures her love perfectly! Friends surprised us big time, gifting a stunning birthday sketch of the birthday boy 🥳✏️, and sending in the most delicious cakes ever 🎂🍰🧁. Every bite was a little celebration, every slice shared with laughter and cheer!

Family and friends made the day unforgettable, proving that togetherness is the best ingredient. Special thanks to Smi, who shows her love in every meal—her plates hold the secret to happiness! 💖👩‍🍳

✨🐟 Ilish Festival 🐟✨
This weekend was all about celebrating the queen of fish – Ilish! 👑 From kitchen to plate in just 2 hours, my super-chef wife cooked not one… but FOUR delicious Ilish recipes that turned our dining table into a mini food festival. 🍽️💛

Every bite was a reminder of tradition, love, and flavors that connect us back to Bengal. From the sizzling aroma to the final platter, it was pure magic. ✨

🎥 Here’s a glimpse of our Ilish Utsav… straight from Smijit Kitchen to your feed. 💕