In old Bengal, widowed women lived under strict food restrictions: no fish, meat, onion or garlic. Yet their resilience and creativity gave rise to vegetarian dishes with remarkable depth and satisfaction. Muri means “head”; traditional muri ghonto is made with rice and fish head. This niramish (pure vegetarian) version uses paneer, peas, potatoes and fragrant […]
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Could this recipe appeal internationally? If not, what would you change while keeping its Bengali character? I’d love to hear your thoughts.