Bihari ghugni is made using black chickpeas, (also known as kala chana), but Bengali and Odia versions are produced using dried white or yellow peas. People serve this dish with varied toppings ...

Here, we will talk about one such dish that is spicy, flavourful and healthy at the same time. It is the street-style ghugni. Sounds interesting? Let's get going. To begin with, ghugni is a popular ...

Mishti doi is a traditional sweet yogurt that enjoys a special spot in Bengali cuisine. Fermented with sugar or jaggery, it ...

Zero-Oil Ghugni: Ghugni is a simple and light dish, in this recipe white peas cooked with zero oil. To make it falvourful use some onions, tomato, spices and tamarind water for a tangy twist.