Bengali Ghoogni Chaat with Spiced Yoghurt, Crispy Papad & Sweet Tamarind Chutney

A Little Bengal, A Little Chaat, A Whole Lot of Festive Flavour! 🪔

Who says festive food needs to be elaborate?

Straight from the heart of Bengal comes the humble ghoogni, a much-loved dish made with dried yellow peas. But this time, we’re giving it a little festive makeover!

Imagine a warm, gently spiced bed of ghoogni, layered with soft mashed potatoes, generous swirls of chilled, sweet-and-savoury yoghurt, crunchy roasted papad, ruby-red pomegranate seeds and a final drizzle of homemade tamarind chutney.

Warm at the bottom, cool at the top, with a delightful play of flavours and textures in every spoonful.

And the best part? Most of it can be prepared ahead of time!

Ingredients

Serves 4–6

For the Ghoogni

• 1½ cups dried yellow peas
• 1 medium onion, finely chopped
• 1 tbsp roughly grated ginger
• 1–2 green chillies, finely chopped
• 1 tsp coriander powder
• A pinch of asafoetida (hing)
• ¼ tsp turmeric powder
• 1–2 tbsp oil
• Salt to taste
• Fresh lime juice, to taste
• A handful of fresh coriander leaves, chopped

For the Potato Layer

• 2 medium potatoes, boiled and mashed
• Salt to taste
• ½ tsp roasted cumin powder

For the Chilled Yoghurt

• 1½ cups thick plain yoghurt or curd
• Brown sugar, to taste
• A pinch of regular salt
• Black salt, to taste

For the Homemade Tamarind Chutney

• A small ball of tamarind
• Warm water, for soaking
• Jaggery, according to taste

For the Final Garnish

• 1–2 roasted papads, roughly crushed
• A handful of fresh pomegranate seeds
• Homemade tamarind chutney

Let’s Get Cooking!

Step 1: Prepare the Ghoogni

Wash and soak the dried yellow peas for 8–24 hours.

Drain and pressure-cook with fresh water, a pinch of turmeric and salt until the peas are soft and tender but still retain some shape.

In a wok, heat a little oil and sauté the chopped onions until translucent.

Add the roughly grated ginger and cook until fragrant.

Next, add the coriander powder, chopped green chillies and a pinch of asafoetida. Stir well, allowing the spices to come together.

Add the cooked yellow peas, along with a little of their cooking liquid if needed. Mix gently and cook until the flavours combine.

Finish with a squeeze of fresh lime juice and a generous handful of chopped coriander leaves.

The secret: Your ghoogni should have a soft, slightly pasty consistency. Not watery, not completely dry. Just moist enough for the flavours to mingle beautifully.

Step 2: Prepare the Potato Layer

Boil and mash two medium potatoes.

Season simply with salt and roasted cumin powder.

Nothing else! The potatoes are meant to absorb the lovely flavours of the ghoogni beneath them.

Step 3: Make the Chilled Yoghurt

Whisk the thick yoghurt until smooth and creamy.

Add brown sugar, regular salt and black salt, adjusting the sweetness and seasoning to your liking.

Refrigerate until you’re ready to assemble.

Remember: Thick yoghurt is essential. You want beautiful, creamy swirls, not a runny dressing.

Step 4: Prepare the Sweet Tamarind Chutney

Soak the tamarind in warm water for approximately an hour.

Remove the seeds and strain the softened pulp into a saucepan, pressing it through the strainer with a little soaking water.

Add jaggery according to your preferred sweetness.

Bring to a gentle boil and simmer until the chutney thickens into a glossy, sweet-and-tangy sauce.

Allow it to cool before using.

Step 5: The Festive Assembly!

Now comes the fun part!

1. The warm base: Spread a generous layer of warm ghoogni across the bottom of a wide, shallow bowl.
2. The comforting middle: Gently spread the mashed potatoes over the ghoogni. Let them sit for a few minutes, soaking up the warmth and flavours underneath.
3. The cool contrast: Spoon the chilled, thick yoghurt over the potatoes in a generous zigzag pattern. Don’t flood the dish. You want distinct layers and beautiful swirls.
4. The festive crunch: Scatter the pomegranate seeds, followed by pieces of freshly roasted, crushed papad.
5. The finishing touch: Drizzle the homemade sweet tamarind chutney over everything.

Serve immediately!

A Little Tip from My Kitchen ❤️

The magic of this dish lies in its contrasts.

The ghoogni should be warm, the potatoes soft and comforting, and the yoghurt beautifully chilled.

Then come the little surprises: the crunch of papad, the juicy burst of pomegranate and the sweet tang of tamarind.

Every spoonful brings something different, yet everything comes together in a delicious, almost melt-in-the-mouth experience.

Prepare your ghoogni, potatoes, yoghurt and chutney ahead of time. Assemble just before serving, adding the papad at the very end to preserve its crunch.

And please, don’t compromise on the thickness of the yoghurt. It’s what holds this entire dish together!

From My Kitchen to Yours

Festivals, for me, are as much about food and memories as they are about celebrations.

And sometimes, the most memorable dishes aren’t the most complicated ones. They’re familiar favourites, made with a little imagination and a whole lot of love.

A little Bengal. A little chaat. A whole lot of festive flavour.

Happy festive cooking! 🪔

Where Travel Meets Design

 Some of my best design ideas haven’t come from a studio.

They’ve come from walking through unfamiliar streets, pausing at local markets, and quietly observing how people live.

This particular moment was captured at Little Kook in Athens, Greece.

Tucked into the narrow streets of Psiri, it feels almost like stepping into a different world. Overhead, umbrellas float across the sky, colors shifting with the light. There’s a sense of playfulness in the air, a kind of controlled chaos that somehow comes together beautifully.

And then there’s the food.

Athens has a way of slowing you down just enough to truly enjoy it. A simple Greek coffee, a flaky piece of baklava, or something whimsical from a place like Little Kook, where desserts feel almost too pretty to eat. It’s indulgent, a little theatrical, and completely in sync with its surroundings.

Athens itself carries a similar energy.

It’s a city where history and everyday life exist side by side. Ancient ruins stand quietly while cafés buzz with conversation. You turn a corner, and suddenly the mood shifts. It’s textured, layered, a little imperfect, and deeply alive.

And perhaps that’s why it stays with you.

Not because everything is perfect, but because everything feels real.

Over time, I’ve realized something.

Travel and design speak the same language.

Both begin with curiosity.

Both are forms of storytelling.

Both embrace imperfection.

And most importantly, both are about how something makes you feel.

For me, travel has never been about ticking places off a list. It’s about absorbing moments.

The way a street looks just before sunset.

The rhythm of people going about their day.

The colors that don’t quite match, yet somehow belong together.

These are the things that stay.

And slowly, quietly, they begin to influence how you see the world.

As a designer, I’ve come to realize that inspiration doesn’t always arrive in structured ways. Sometimes it comes from places like this, unexpected, slightly whimsical, and full of character.

It shapes not just what you create, but how you create.

With more ease.

With more openness.

With a little less need for perfection.

This blog has always been a space for my travels and my love for food.

And now, it’s slowly becoming something more.

A place where travel, design, and everyday moments come together.

Maybe this is where a new journey begins.

Some places you visit. Some places stay with you

Baan Rim Pa, Phuket - Excellent Thai food

 Excellent Thai food with spectacular sunset views - A must visit

Excellent Thai food, beautiful sunset views, and a very relaxed evening

We had a lovely dinner at Ban Rim Pa, and it turned out to be one of the most enjoyable meals of our Phuket trip.

The restaurant is located just outside the main Patong area and is about a 10 to 15 minute drive from central Patong. Sitting on a cliff overlooking the sea, the location itself is a big part of the experience. We reached just before sunset and the views of the Andaman Sea were truly beautiful and calming.

The food was consistently good across everything we ordered. We began with prawn rolls fried with crispy noodles that were crisp and light, followed by chicken and shrimp spring rolls which were fresh and comforting. The accompanying dips and sauces were the best. The Tom Yum soup was very well done, tangy and warming without being overtly spicy.

For mains, we ordered the chicken green Thai curry with steamed rice, which was fragrant and satisfying, and flat noodles with mixed vegetables and chicken that were well balanced and not heavy. One dish that really stood out was the tangy steamed fish. It was delicate, fresh, and full of flavor, and easily one of the highlights of the meal.

The menu offers a good variety of traditional Thai dishes, including seafood, curries, soups, noodles, and vegetarian options. Everything tasted authentic and thoughtfully prepared. The menu has more Thai dishes than any other Asian items.

In terms of pricing, Ban Rim Pa would be considered upper-mid to upscale by Phuket standards. For four people, including starters, mains, soup, and cocktails, the total bill came to approximately THB 10,000-11,000. We felt it was worth it for the quality of food, service, and the stunning setting.

Service was warm and attentive without being intrusive, and the overall atmosphere was relaxed and unhurried. It is a great place for a sunset dinner, a special evening out, or simply a quiet meal away from the busy Patong area.

If you are in Phuket and looking for good Thai food paired with beautiful views, Ban Rim Pa is definitely worth a visit. We would happily return.

Athens - Part 1

 Athens ~ Champagne, The Acropolis & a Toilet Tip

While in Athens, we were staying in the most awesome place, Falirou Street, literally just five minutes away from the colossal Acropolis, rising like a dream over the city skyline.

Our hostess, warm and smiling, greeted us with a bottle of champagne and a head full of touristy tips, exactly what I needed to start calling this cozy spot home for the next few days.

The calmest Athens skies, the perfect weather, the grand old structures, and of course our kids made this holiday vibrant, a heady blend of laughter, discovery, and sun-soaked wanderlust. We have loved every corner of Europe we have travelled through, each with its own charm, but Athens felt different, softer in rhythm, richer in flavor, warmer in culture, and simply more alive in its pace and pulse.

And one funny whisper, no one was allowed to flush down toilet paper after the job! Due to the ancient pipelines, old infrastructure, and narrow pipes, you may end up with a clogged or overflowing toilet, unpleasant and embarrassing to say the least. You will find bins to the side of the toilet where you can dispose of your tissue instead. There was plenty of water and resources, but this quirky little rule made it a memory to remember forever.

So if this bothers you, please look up modern hotels for your stay. Old heritage hotels, ancient buildings, and charming home stays often come with this quirk. Though this was the first ever in all my travels, it made the stay both memorable and unique too.

Well, there’s so much more about Athens, coming in Part 2 soon.

Masor Tenga - Oxomiya Fish Curry

 A recipe shared by Swati Chaliha ~

I’ve tasted curries in more countries than I can count, but Swati’s Masor Tenga (Assamese Fish Curry) carries the kind of warmth that no airport lounge usually serves.

It’s tangy, homely and beautifully rooted in Assam, just the sort of story I love collecting onfor my blog!

About the Dish

Masor Tenga is a light, tangy fish curry from Assam that pairs perfectly with plain steamed rice. The word tenga means sour, and the dish can be made with lemon, tomato, elephant apple (ou tenga), hog plum (omora tenga), or garcinia (thekera). This version uses lemon for its bright, fresh flavour.

Ingredients

• 500 g firm fish pieces (rohu, katla, pomfret or similar)

• 1 teaspoon salt, plus more to taste

• 1½ teaspoons turmeric, divided

• 3 tablespoons mustard oil

• ½ teaspoon fenugreek seeds (methi)

• 1 to 1½ cups chopped lauki (bottle gourd)

(or 1 medium potato, boiled and lightly mashed)

• 2 medium tomatoes, finely chopped

(or 1 cup blended tomatoes)

• 2 cups hot water

• 2 to 3 tablespoons fresh lemon juice

• A few coriander leaves, chopped

• Optional: 1 green chilly, slit

Method

1. Marinate the fish

Rub the fish pieces with ½ teaspoon turmeric and ½ teaspoon salt. Set aside for 10 to 12 minutes.

2. Lightly fry the fish

Heat mustard oil in a pan until it begins to smoke. Lower the heat. Add the fish and fry for 1 to 2 minutes on each side. Do not brown. Remove and set aside.

3. Temper the oil

In the same oil, add fenugreek seeds and let them turn light golden. Do not let them burn.

4. Cook the vegetable

Add lauki with a pinch of salt. Cook on low heat until soft, about 8 to 10 minutes.

(If using boiled potato, add it now and sauté for 1 minute.)

5. Add tomatoes and spices

Add tomatoes and cook until soft and mushy. Add the remaining turmeric and mix well.

6. Make the curry

Pour in the hot water and bring it to a gentle boil. The curry should be light and thin.

7. Add the fish

Slide the fried fish pieces into the curry. Add the optional green chilli.

8. Add lemon juice

Stir in 2 tablespoons of lemon juice.

9. Simmer

Cook gently for 5 minutes. Taste and adjust salt and sourness. Add a little more lemon juice if you like it tangier.

10. Finish

Turn off the heat and sprinkle chopped coriander leaves.

To Serve

Serve hot with steamed rice. The curry should taste light, fresh, and gently sour.

Notes and Tips

• Souring agents: You can use tomato, elephant apple (ou tenga), hog plum (omora tenga),                    or g
arcinia (thekera) instead of lemon.

• Tomato version: Use 3 to 4 tomatoes and skip the lemon.

• Thekera version: Soak 2 to 3 slices in warm water and add the soaking water to the curry.

• Mustard oil tip: Heat until it just begins to smoke, then lower the flame to remove the raw                    smell.

• Fenugreek tip: Do not over-brown the seeds as they can turn bitter.

• Consistency: Masor Tenga has a thin gravy, so add a splash of hot water if it thickens too                    much.

Bon appétit

🍲 One Pot Chicken & Egg Fried Rice

 🛒 Ingredients

• 1 cup cooked rice (preferably day-old, for best texture)
• 200 g boneless chicken (cut into small pieces)
• 2 eggs, lightly beaten
• 1 medium onion, finely chopped
• 2–3 garlic cloves, crushed
• 1 cup mixed veggies of your choice (carrots, beans, peas, capsicum, corn)
• 2 tbsp soy sauce
• Salt & pepper, to taste
• 2 tbsp oil (vegetable or sesame for extra flavour)

👩‍🍳 Method

1. Heat oil in a wok or large wok.
2. Add the chicken pieces with a little salt & pepper. Stir-fry on high heat until cooked through. Remove and set aside.
3. In the same pan, add a little more oil if needed. Toss in the garlic and onion. Sauté until golden and fragrant.
4. Push the onion/garlic mix to one side and pour in the beaten eggs. Scramble until just set.
5. Add your veggies and stir-fry on high heat for 2–3 minutes. Keep them crunchy!
6. Return the cooked chicken to the pan.
7. Add the cooked rice and drizzle over the soy sauce. Mix everything well, breaking up clumps of rice.
8. Adjust salt and pepper to taste.
9. Serve hot, straight from the pan ~ comforting, wholesome, and flavour-packed.

Tip: Use cold, day-old rice > it fries better and doesn’t turn mushy