Let me introduce you to the most iconic bengali flavour I grew up with – Kasundi. Kasundi is this sharp mustard paste typical to Bengal. I haven’t yet nailed how to make it, but I will get there.
There is normal mustard paste from a jar that you use for sandwiches, european dishes etc and then there is Kasundi. There is nothing quite like the taste – it is sharp, aromatic, pungent and altogether quite delicious. It takes the food to the next level! It is used as a dipping sauce with cutlets or as in this recipe, as the main ingredient in the dish itself. There will be quite a few kasundi led recipes on this blog, this is the first one 🙂
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