Thread on Dassain lunch at our’s today. (I set the menu, the mother, the aunt and the rest cooked it).

Steamed fish in soy sauce, ginger, salt and pepper and topped with green onions.

Prawn moilee, this is something I made because I really wanted to cook one thing.

Shallow fried tilapia fish which was marinated last night in fresh coriander paste, mint paste, garlic, lemon juice and salt.

Sliced left over pork belly (gyaari) which was made into chilli pork today.

Bali (sacrifice) ka mutton curry. This is a ritual in our household, a goat is always sacrificed to the goddess on the eighth day of Navratras.

Nakima ki sabzi. Nakima is a type of edible orchids. (Pic 2 is reference for how nakima looks). It has a slight bitter aftertaste, but it is best when you blanch it a little before cooking it.

Iskus ko sabzi/ chayote/ chow chow ki sabzi.

Rukh tamatar ko achaar. A kind of sabzi made of tamarillo/ tree tomatoes. Delicious! Also, one of my favourites.

And FINALLY MY LUNCH PLATTER! I ate most of it whilst tasting it so the lunch platter is only a tiny portion. Please don’t give lobh. FIN. Pramanik out! And now time to play cards