Having cruised and bruised through a lot of Durga Pujos in my lifetime, there’s always this tinge of excitement, that flutter in the stomach, that vibe in the air which signifies autumn and Pujo. While there are many, especially in Calcutta, who like to eat out during the Pujo week, my family has mostly concentrated on cooking good food at home and munching on a few snacks while pandal hopping. Come Kali pujo and it’s time to binge on all the non-vegetarian stuff that we can get our hands on. Summer, on the other hand, is a mellow affair. There was rarely eating out as the ’90s didn’t have the option of ordering food at home. Restaurants were expensive and risky during the season. To keep the appetite inflated, various ‘mukhorochok’ (loosely translated to tasty/delicious) food were cured up at home.
Here are a few recipes that you could use this season.
Mete (Goat Liver) is something that is almost a delicacy now, but it was pretty regular a few decades. Regular and inexpensive. Mete tastes best in this chochhori, I think, especially for me as I’m not really a fan of its earthy, iron odour and sandy texture. This chochhori renders a delectable version of the mete that I can at least devour. It is uber spicy, hot and ideal for winters.