Sodesh Momos – Dessert dumplings from Namma Calcutta

   Desserts ….are always a good idea! Desserts that are not overly sweet or the ones that are savoury sweet or simply some out of the ordinary desserts have been my recent fascination.

While a lot of Bengali sweets are notorious for being sugary sweet .. but there are a few that aren’t. Sondesh is one such blessing in the form of dessert… One of my favourites.

So when the good soul from the new Bengali eatery “Namma Calcutta” in the city informs me the I will be sent a sample of their signature dessert that involves Sondesh … I was sent to “Sondesh” heaven, almost instantly!!

New Momo3

This creative dish is the brainchild of Ranaq Sen ( the owner ), inspired by his mother’s cooking.

It is called Sondesh Momo – a sweet dumpling/momo – made with whole wheat flour infused with Nolen Gur ( date palm jaggery ) , stuffed with gorgeously delicious sondesh and served with Nolen Gur dipping sauce!

Solo momo dip 2 NEW

  It is incredible to see how Ranaq’s eyes light-up when he talks about his  signature dish.

     The sondesh is his mother’s recipe and indeed a special one, that! The sondesh stuffing is absolutely delicious.

New Momo4

The idea of using familiar flavours and turning it into something new has always appealed to me. That was indeed one the first things that got me interested in this dish.

The experience of dipping the mildly sweet dumplings/momos in the lovely nolen gur sauce makes it fun!

New Momo6

My only little wish is that the dumpling / momo wrapper be a little less thick. Maybe the fact that it is made of whole wheat flour has something to do with it.

Thinner wrapper will only enhance the experience of these having these beauties – because it would mean more sondesh !! 😛

Solo momo

     An simple creative fusion of familiar flavours & techniques , indeed makes this dish an interesting one. It also happens to be one the most sought after dishes at Namma Calcutta.    Solo momo dip 1 NEW

If you are into not-so-sweet desserts, and happen to be in Koramangala , Bangalore – do swing by Namma Calcutta and give this a go! ❤


Honey & My Honeycomb Dreams !


 The doorbell rang and it was our building’s ‘man friday’ …wanted to know if I’d like some fresh honey. Turns out that there was a hive on one of floors above us and that was going to be removed. (Apparently it was in their balcony!)

Honey – fresh off the hive……I said yes immediately and then I heard the most sweetest of words from him ever – ” Would you also like some honeycomb”?

” What? really!! I would love to… thank you! ” Before I even finish that inarticulate sentence…my mind was filled with the images of the all the stunning gorgeous honeycomb I’d seen on TV and on the web. I couldn’t contain  my excitement.

I had to wait…


 Meanwhile I started thinking of all the possible things I could do with the honeycomb. I had never tasted fresh honeycomb. Didn’t even know how to handle one. So obviously I googled for videos and tips.


I reached out a wonderfully talented , powerhouse of knowledge when it comes to food and biodiversity – Sangeeta Khanna ( )

She was more than kind to quickly share easy tips and tricks on how to use fresh honeycomb.


After about 40 odd mins, the doorbell rang again – I know who it was! There he stood with a bottle of honey that I had asked for. ❤

It looked gorgeous , gloriously golden… almost deep crimson silken nectar…. I see could that I had to filter it once before I could use it though.

 I was looking for the honeycomb but was told he will come back with in another 15 mins.


  Didn’t know I was in for a crazy surprise!

He returned with what I was eagerly waiting for …. and was stumped by what I saw. A beige colour crumpled-up blob of a thing!! Wait ..that cannot be my honeycomb… please let that not be my honeycomb!

But it was.

They had pressed it , squeezed the last ounce of honey from it. Crushed it using the palms of their hand.

All my honeycomb dreams came crashing down! 😦


   I still do a few things that Sangeeta had suggested but definitely not the dessert I wanted to do with that. Hmmm…. hopefully sometime soon. Next time!

But I’m really …really happy about the fresh 1 litre of honey,though! Intensely sweet and dark…a little smokey ( because burnt / smoked the hive!) …the depth of the flavour it has is incredible. Talking about flavour ….honestly, the other branded ones fail miserably to this fresh unprocessed honey!  Honey

So, as you can see.. I went a little overboard trying to capture the beauty of this honey… 😛

And finally I leave you with this …. hahaha!


(Ref Honeycomb image courtesy –

Millie Crepe Cake with Chocolate Hazelnut Ganache


So, I’ve been away for almost two months now. Sad that couldn’t blog but then a digital detox of sorts helped me rejuvenate. More than thrilled to spring back in action now – for more reasons than one.

There is a another man in my life nowmy brand new … little nephew ‘Arjun’.  My sister delivered a baby boy and he was one of the main reason I was away. I flew down to my sister’s to help her during the delivery and post. Boy! I had no idea what to expect. A total rookie at this, ….totally underestimated the amount the ‘help’ I volunteered to do. But it was all worth while. I’m so thankful for these little people in our lives…they make life so beautiful.  Continue reading

Cinnamon Sugar Duffins

Cinnamon Dusted Sugar Duffins


  • 2 cups flour
  • 2 eggs (room temp.)
  • 80 grams butter
  • 1 cup castor sugar
  • 1 tsp baking powder
  • 1 tbsp vanilla essence
  • A pinch of salt
  • 1 cup milk
  • Pinch of nutmeg
  • Powdered brown sugar & cinnamon powder – for dusting

I call these beauties “Duffins” because they look & taste like donut holes, in the garb of a muffin. I usually bake my muffins in my precious oven, but this time I decided to try a Paniyaram Pan. The pan was perfect because I wanted dunut holes and the paniyaram pan was just what I needed.

(Paniyaram pan photo – courtesy

You can bake these even if you do not have an oven!

If you were to bake in a Paniyaram Pan –


  • Cream the butter & sugar and add eggs one at a time.
  • Mix all the dry ingredients together in a separate bowl.
  • Slowly add the dry ingredients to the egg+ butter +sugar mixture.
  • Add the milk & vanilla.
  • Once the batter is ready- keep aside.
  • Brush some butter in the paniyaram pan and place it on heat.
  • Pour the batter in the wells.
  • Cover it and let it cook for 5 minutes on one side – then flip them around and let them cook for another 5 minutes.
  • Check for doneness.
  • While they are hot- roll them in brown sugar + cinnamon dust (make sure the muffins are hot for the sugar to stick to them)
  • All dusted – Muffins are ready to be served!

If you were to bake in an oven –


  • Heat oven to 200C/180C
  • Cream the butter & sugar and add eggs one at a time.
  • Mix all the dry ingredients together in a separate bowl.
  • Slowly add the dry ingredients to the egg+ butter +sugar mixture.
  • Add the milk & vanilla essence to the batter
  • Pour the batter in a greased muffin tray – bake it for 15 mins @ 180 degrees C.
  • Check for doneness
  • While they are hot- roll them in brown sugar + cinnamon dust (make sure the muffins are hot for the sugar to stick to them)
  • All dusted – Muffins are ready to be served!