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Being from a Bengali household, Sunday lunch was a meaty affair all throughout. We would have mutton and chicken on alternate weeks. With time, mom and dad’s diet restrictions increased and with that, the mutton consumption declined quite drastically. Sunday lunch became hella boring. That’s […]
Pork Belly– these two words are enough to bring a smile on my face when life is being a bitch. Sometimes I wonder what was the first man who roasted a pork belly thinking when he got the idea. Anyways, this dish is like a blend of India and Argentina in your plate. The spices give a robust flavor to the pork belly and the tangy chimichurri sauce cuts through the spice and balances the flavors. So let’s get started!
4oo gm pork belly
1 tbsp. of Kashmiri red chili powder
1tsp. of chili powder
1 tsp of fennel powder
1 tsp. of garam masala power
Salt and pepper
A bunch of parsley
2 tsp. of dried oregano
2 tbsp. of chopped coriander leaves with stem
4 cloves of garlic
Juice of 1 lime
2 tbsp. of olive oil
Salt and pepper
Score the skin of the pork belly and rub salt and pepper thoroughly deep inside the incisions.
Rub all the dry spices all over the belly.
Put the pork in a roasting tray, cover with aluminum foil and put it in a preheated oven at 200 degrees for 1.5 to 2 hours depending on your oven.
Once the pork is done, remove the foil and let it rest for 10 minutes before slicing.
For the chimichurri, in a mortar and pestle, pound the garlic cloves with half a teaspoon of salt.
Add the parsley, oregano, coriander, lime juice and olive oil and pound into a coarse mixture.
Serve the sliced pork belly with a good amount of the chimichurri drizzled on top.
The dish might look and sound really fancy, but joke’s on you, cause it just tastes fancy! Making it is super simple with only a few ingredients. The intense, sweet and spicy chicken, when dipped in that cool and refreshing curd dip can only mean […]
“Gondhoraj Lebu”, the name itself has its charm. The lovely aroma that spreads throughout the kitchen whenever you cut a slice of this wonderful lime is mesmerizing. It can take a boring Dal Bhat to a whole new level, such is the magical power of this little thing. I being a cocktail lover couldn’t stop myself from making a cocktail out of it! It is damn simple and takes only a few minutes.
2 ounces of Tequila
5 ounces of Orange Juice
Half a Gondhoraj Lebu (aromatic lime found mostly in Eastern India)
In a shaker, add ice, tequila and orange juice and shake the mixture.
In a serving glass, drop some ice and squeeze the gondhoraj lebu.
Strain the mixture into the glass and stir lightly.
Rub the squeezed lime wedge around the rim of the glass.
Garnish with a gondhoraj lebu slice and serve chilled.
Now you’re making this at home, not in a bar, so I would suggest to go light on the ice, the drink is already being shaken with ice.
Sit on the couch and enjoy this with your buddies or alone, whatever suits you. Although its raining every other evening, the summer heat is already excruciating. This drink might give you the ultimate relaxation you are searching for.
So like every year, I went for my annual trip with my friends in November, this time to Sikkim. But unlike other years, this time instead of four, there were seven of us. Me, my friends Debrup, Procheto, Rahul, Snehasish, his brother Shubhasish and my hi junior Sourav. It was one hell of an experience. And believe me when I say it, Sikkim is a very underrated travel destination. Every breath of fresh air you take there is the best alternative to the polluted city air, the cold af breeze that just makes you forget all your problems that you left behind. This trip will always be remembered as one of the best trips of my life. Let me give you some details of everything.
So I started my trip on 4th November. Caught a train from Kolkata Station (train- Garibh Rath) at 9pm. Reached New Jalpaiguri station the next morning at 8 am. We had some light breakfast, and then left for Gangktok. We had booked a Bolero for the entire trip. It took us around 6 hours to reach Gangtok including the cigarette breaks and the tea breaks. We had booked a house from Airbnb. It was an amazing place. A very spacious and clean house, with two bathrooms, two bunkbeds, three single beds, a living room, a dining cum kitchen with all the necessary utensils and cutlery, an induction , an electric kettle and a refrigerator. It cost us 3270 per night which is a pretty good deal for seven people. We went to MG Marg afterwards and had a great meal at Dragon Wok. We had Beef Momo, Pork Fried Rice, Stir Fried Beef and Beef Thukpa. Also, lots of Hit Beer. We came back and slept early as we had to wake up early the next day
We left for Changu Lake the next morning at 7:30am. It is very necessary to leave within 8 am as the traffic in Gangtok is disgusting. On our way to Changu we stopped for breakfast at a place which had the best Veg Momos I have ever tasted, with a fresh made roasted tomato chilli chutney. Every car stops at this village. I would recommend you to go to the first shop for these amazing momos. Also they make great coffee. Then we went to The New Baba Mandir. Stopped there for a while, had some more momos at the army canteen, and while coming back, stopped at Changu Lake. We stayed there for around an hour and then left for Gangtok. On our way back, we had lunch at the same place where we had our breakfast. Some of us had Maggi, while I and the rest had egg curry and rice. Since everything is organic in Sikkim, everything tastes so fresh and so good here. Even the simple green leaves coked with just some garlic and chilli tasted amazing. We stopped by MG Marg on our way back to pick some bottles of that amazing Hit Beer. The dinner that day was a disaster, we had pork rice where there was only pork fat and no meat. We made the mistake of not eating from MG Marg, so I would suggest you guys to please eat your dinner from MG Marg. We packed our luggage and slept early as we had lots of travelling to do the next day.
The Sikkim Trip will be a two part series. Follow my blog for more such posts.