Freshly Pressed Focus: Mochar’s ghonto – a quintessential Bengali recipe

Today, I’ve selected the food post, “Mochar’s ghonto – a quintessential Bengali recipe” by blogger Naan Therapy for the Freshly Pressed homepage of WordPress.com.

I’ll admit, the post isn’t flawless — there are a few typos and grammatical errors that indicate to me that maybe the writer isn’t a native English speaker. But that’s OK, because this post is delightful in other ways.

It’s unique on several levels — it’s a Bengali recipe, which you don’t see too often, that utilizes banana flowers. When I read the post and looked at those great photos, I thought “WHAT?!” It’s one of those posts where you go “who knew?” and you feel like you’ve learned something new. I love that.

Plus, it has a detailed recipe, in case we want to get more than a little exotic and prepare our own banana flower recipe.

Thanks for teaching me something new, Naan Therapy.

Mocha or banana flower is one of the more complex Bengali cooking but it brings out the flavors of rural Bengal – fields of paddy, fresh rain on dry earth, and the green smell of ponds….. On a recent visit to Delhi, had some mocha chops at My Calcutta restaurant. So, inspite of its robust flavors, it is not merely the terrain of a home cook. Once the bas … Read More

via Naan Therapy