Tanya Mitra
Interested in languages and their nuances, I have been an English teacher and am now a freelancing Voice Artist and translator. I also dabble as an amateur theatre artist and a story-teller. Food has always been something that brings me a lot of joy. Just like languages, every cuisine, every dish has its little nuances and that is what fascinates me. Eating new dishes, trying out new recipes, and perfecting the older ones is what keeps me excited. Sharing food with people is what brings me joy. Having lived in Yokohama, Noida, and Gurgaon, I currently live in Bangalore and am continuing my journey of learning, cooking, and eating. I try and divide my time between family, travel, and music.
Chef's Recipes
View Ingredients
Ingredients
- Raw mango: 1 kg
- Salt (mix of white/sendha/kaala}: 2-3 tbsp (or as per taste)
- Red chilli powder: 3-4 tbsp (or as per taste)
- Hing (asafoetida): 2 tsp (depending on its potency)
- Sugar/powdered jaggery: 350-400 gm (adjust to taste)
Hing wala aam achaar (mango pickle with…
In Kanpur, we shifted into an apartment in 1993 and our neighbours there had a hing (asafoetida) factory. We first ate…
View Ingredients
Ingredients
- Red bell peppers (halved and seeded): 3
- Extra virgin olive oil: 2 tsp
- Onion (chopped): 1 (small)
- Garlic (minced): 4-5 tsp
- Red pepper flakes: 1 tsp
- Paprika: 1 tsp
- Sun-dried tomatoes: 20 gm
- Tomato paste: 2 tbsp
- Milk powder: 1 tbsp
- Extra-virgin olive oil: ¼ cup
- Fresh basil (chopped): ½ cup
- Whole-milk ricotta cheese*: 1 cup
- Cream cheese: 2 tsp (heaped)
- Parmigiana regiana /Parmesan cheese (grated): 100 gm
- Red wine vinegar: 2 tbsp
- Pine nuts: 50 gm
- Salt to taste
- Sugar: 2 tsp
Pesto ala calaberese
For years I was buying Barilla Pesto, but then the supply suddenly dried up. Pasta being the best way I could…
View Ingredients
Ingredients
- Chicken (curry cut): 1 kg
- Ginger-garlic paste: 1 tbsp
- Thick fresh curd: 2 tbsp
- Salt: as per taste
- Turmeric: ¾ tsp
- Red chilli powder: 1 tsp
- Lemon juice: 2 tsp
- Mustard oil: 1 ½ tsp
- Ginger-garlic paste: 1½ tsp
- Tomatoes: 5-6 (medium-sized and firm)
- Whole garam masala: 2-3 cloves, 1 black+ 2 green cardamoms, 7-8 peppercorns
- Tomato puree: 100 gm
- Garam masala: 2 tsp
- Kashmiri chilli powder: 1 tsp
- Cream: as per taste
- Cashews: 8-10
- Almonds: 8-10 (soaked)
- Kasuri methi: 1 tbsp
- Ghee: 1 tbsp
- Cooking oil 1 tsp
- Slit green chillies: as per taste
- Red food colour (optional): a pinch
Dilli butter chicken
There is a very particular taste to the Delhi butter chicken – slightly tangy, subtly spiced, creamy and smoky. Every region…
