I was feeling really emotional while watching the video. It made me think how passionate bengalis are about food and how they appreciate the smallest details, like a particular cut of mutton or the texture of untoasted bread. It made me miss those kinds of conversations so much, especially because in Gurgaon, everything feels so mechanical. Here, it seems like people just eat to fill their stomachs, without really taking the time to savor and enjoy the food. Thank you @BongEats for capturing the essence of food culture so beautifully. Your passion and attention to detail truly shine through, and watching your video brought me a sense of joy and nostalgia. Keep up the fantastic work!
I'm also residing in Gurgaon. Life as a bengali foodie is a tad bit difficult here. Ekhane maach bhalo pai na... moshla pawa kothin and what not! Uff! Bong eats feels like a fresh breeze 😋
Darun laglo! I have been reading the Scroll and Shoaib's articles for a long time but I did not know that he had such a strong Kolkata connection. Seems like a really nice and chill person!
This is probably my most favourite “Rannaghore Ke” episode, apart from Pritha di’s episode. Great conversations, learnings, amazing recipes. The “story” about the aloo in the biryani, I believe, isn’t that Wajid Ali Shah could not afford the meat. It was more about “not so privileged people” of Bengal (much later) who wanted to have biriyani and couldn’t always afford plenty of meat in the biriyani for large families, adapted the “aloo” in the biriyani.
Amazing flavour added by the cultural foody journalist,anyway your videos are so authentic,it helps to cook my mom's dishes,thank you all for the effort😊
Quite enjoyed this episode! Got a view into the past which most of us have not been exposed to….very different interrview. And Shoaib is quite cute and charming.
Thank you for this episode. I still live in Central Kolkata, went to a multi-cultural school like CGHS and still go to Taltala bajaar and shop with Hindus, Muslims, Chinese and few Anglo Indians. Yes, we are losing that diverse social fabric very fast.
Hey, love you guys and the form of content you make. Everytime I am making bengali recipes I follow your recipes. I just wanted to let you know that Uncle Roger is coming to India around september 2024, and he is looking for people to collaborate with. I would love to see you guys bring him in one such episode of Rannaghore ke and spread Bengali cooking and culture to the whole world. I would love to see you guys collaborate and make some amazing content together.
@@BongEats I'm very well, Insiya, and how are you? We have relocated to Cal and would love to meet up with you. Will take your number from Pro and connect with you.
Hi..actually I want to know that I saw once that tomra kichu bengali masala er katha bolchile which we can buy. Bong Eats × Amar Khamar erom chilo name ta. Link paoa jabe?
Darun laglo. Erokom nirbhejal adda which is equally enriching at the same time, satyi khub kom pawa jay ajkal 😊 Boro mon bhalo kore dilo tomader ajker video ta.. kichu kichu set dekhe majhe majhe mone hoy je i wish i was a part of it, eta serokomi ekta chhilo 😊 chaliye jao, amra shonge achhi 😊
This episode is epic in every aspect.. Thank you all for this lovely and quality conversational episode. My request to Insiya: Your point of views and questions have so much weightage. So, please try to slow down a bit while talking. I find it little fast(totally personal opinion). In anyway, you are making the video in detail by not making the talking part longer. So, I can understand👍👌❤
Lovely video but I am intrigued by your choice of utensils. Is that matir kadhai used for the chaap? Where did you buy it? How heavy are those? @bongeats #bongeats
You guys should start a mini-series on Accidental Chefs. People who stumbled upon cooking for survival and created their own recipes. And call it 'Ami Toh Kola Khaini.'
Wow! That was an amazing episode. Was wonderful to hear Shoaib. And to Insiya hope you would take this in a good way, I really love your content and insights! Just a friendly note: I noticed that sometimes you speak quite quickly in your videos, which can make it a bit challenging to follow along. Maybe consider slowing down your pace a bit for better clarity and understanding. Keep up the great work!
Long form content oto ar bhalo lage na, mostly because shomoyer sathe ga bhashiye nijer attention span gollay ene thekechi. But tomader ranna ghore key ta khub enjoy kori. Aro boro hole khushi hotam. Will check out the website.
I am obsessed with your kitchen and ur presentation..forgive me if I sound silly but I would love to see your home someday..could you please (consider)giving us a home tour😊
Sir,I being a Delhi-ite totally disagree that the Butcher does not know Chaanp. Seena or Chaap,puttha/shoulder & raan is well understood in all parts of Delhi
Amar akta bhison janar ichhe tomader kachhe...tomra utensils gulo ki diye kibhabe poriskar koro..specially korai....kulo egulo...please janio...sathe etao janio k kore?
Not right really to conclude that Delhi meat shops don't understand what chnaap is. Chnaap is absolutely comprehensible in delhi mangsho parlance. As a probashi bengali, I grew up( albeit sixty years ago) on chnaap, raan, seena, put, kaleji from our Muslim ( halal) meat shop. In mumbai too, my meat vendor at Mahim knew his Chnaap well. I cannot of course say about current meat walas in Gurgaon. In kolkata too not all neighborhood shops understand cuts very well. I live near Phoolbagan where chnaap cuts are awful. I guess shops around Park circus, New market know their( sorry goat's) cuts better. Discussions went a tad heavy and were not compatible with the appetizing Chnaap bhuna Or bhuna kaleji.
omg how impossible it is to get the elusive rack of goat outside of India. Frenched rack of lamb one can buy at whole food - Australian/NZ raised. The meat itself is so intoxicating that all the charm of the masala is lost. The stringy goat meat from India soaks up the heavenly concoction of the masalas best.
🙌🏽 An extended cut of this video is available to ⭐Patrons, over at Bong Eats Adda. Click here to apply: www.bongeats.com/community/join
Episode ta darun upobhog korlam.
Ar tomader presentation niye tow kono kotha hobe na...Ek kothai onoboddyo. ❤❤
Man he is so cute...!! The way he says, " Ekhan theke shorbo na..." at 6:54 and the way he is presenting himself...darun mannered lok..!!!❤❤❤❤❤
I never knew he is Bengali
Shoaib: “Are either of you lefties?”
Insiya: “No, like, not physically.”
I caught the same conversation bit ! Hahaha this is awesome
This one was hilarious 😂
😂
aaaaaaaaa hi Pokhraj 🎉🎉🎉
Real
I was feeling really emotional while watching the video. It made me think how passionate bengalis are about food and how they appreciate the smallest details, like a particular cut of mutton or the texture of untoasted bread. It made me miss those kinds of conversations so much, especially because in Gurgaon, everything feels so mechanical. Here, it seems like people just eat to fill their stomachs, without really taking the time to savor and enjoy the food.
Thank you @BongEats for capturing the essence of food culture so beautifully. Your passion and attention to detail truly shine through, and watching your video brought me a sense of joy and nostalgia. Keep up the fantastic work!
I'm also residing in Gurgaon. Life as a bengali foodie is a tad bit difficult here. Ekhane maach bhalo pai na... moshla pawa kothin and what not! Uff! Bong eats feels like a fresh breeze 😋
Darun laglo! I have been reading the Scroll and Shoaib's articles for a long time but I did not know that he had such a strong Kolkata connection. Seems like a really nice and chill person!
Loved watching this. I am definitely a longish video watcher. Do keep posting. Also, it was heartening to listen to Shoaib speak in Bangla.❤
This is probably my most favourite “Rannaghore Ke” episode, apart from Pritha di’s episode. Great conversations, learnings, amazing recipes.
The “story” about the aloo in the biryani, I believe, isn’t that Wajid Ali Shah could not afford the meat. It was more about “not so privileged people” of Bengal (much later) who wanted to have biriyani and couldn’t always afford plenty of meat in the biriyani for large families, adapted the “aloo” in the biriyani.
I agree. Great episode.
same very interesting guest
I loved krish ashok episode also
I also don't believe that theory whereas i think he wanted to introduce one exotic vegetable(potato) which shows his imperiality.
Everywhere I go I see Pokhraj Roy. Man is just omnipresent.
😅
Maybe he is a secret AI bot, set free in you tube comments
Beypaar ta theek bujhlaam na
🤣🤣🤣🤣
U asked the million dollar question
Amazing flavour added by the cultural foody journalist,anyway your videos are so authentic,it helps to cook my mom's dishes,thank you all for the effort😊
Quite enjoyed this episode! Got a view into the past which most of us have not been exposed to….very different interrview. And Shoaib is quite cute and charming.
I’m absolutely in love with your content. The idea of ‘catching up over cooking’ and your choice of guests is incredible. Love and light🌸
Thank you for this episode. I still live in Central Kolkata, went to a multi-cultural school like CGHS and still go to Taltala bajaar and shop with Hindus, Muslims, Chinese and few Anglo Indians. Yes, we are losing that diverse social fabric very fast.
fellow-CGHS here!
Anek din porey khub bhalo ekta episode dekhlam tomarder...in short great 'food for thought'
Hey, love you guys and the form of content you make. Everytime I am making bengali recipes I follow your recipes.
I just wanted to let you know that Uncle Roger is coming to India around september 2024, and he is looking for people to collaborate with. I would love to see you guys bring him in one such episode of Rannaghore ke and spread Bengali cooking and culture to the whole world. I would love to see you guys collaborate and make some amazing content together.
She said sekofied. Koto din pore shunlam . Amazing.
What does it translate to ?
Liver fry at 16:33 to 23:27.
Keep Liver in milk for 10 mts then boil it for 10 mts.Fry it with onion green chilli salt. Lastly add black pepper.
Love to episode, thank you for making it.
Shoaib and his nani has now joined my list of favourite people. An amazing treasure of an episode. Thank you!
Insiya, loved this episode! I so enjoy watching your channel .. always did. Roopa (from OBS).
Hello! How are you, Roopa? And thank you! 😀
@@BongEats I'm very well, Insiya, and how are you? We have relocated to Cal and would love to meet up with you. Will take your number from Pro and connect with you.
Oh, how nice! I'm texting you on WhatsApp. :)
So wholesome!
Also it's insightful to hear things from a sane journalist!
This was a very interesting episode..the food and the conversation(perhaps even more 😊)
Please publish with English subtitles - Non Bengalis like your channel too ❤
i love these videos. captures the vibe of getting together with friends and having a great cookout
The art on the mortar pestel is fab ❤
loved this episode...thoughtful discussion with simple food...need more like this... bangalider 'adda'
Apnader chula tar brand name ta ektu bolben.
Na na ato sundor recipe miss kora jabena ... barite try kortei hobe
I love your earrings reminds me of late 80s early 90s fashion . So simple and nice
It's such a beautiful adda to enjoy!
The wit, the humour, the food. Love .
@Bongeats - have u guys returned to Kolkata from the US or a short break? Have been away for a while from ur channel.
Hi..actually I want to know that I saw once that tomra kichu bengali masala er katha bolchile which we can buy. Bong Eats × Amar Khamar erom chilo name ta. Link paoa jabe?
Sure, here it is: www.amar-khamar.com/collections/bong-eats-x-amar-khamar :)
@@BongEats thanks..but only 17 products are there. Aro onno masala ki asbe? Like kasundi?
Darun episode.
Shoaib’s Nani sounds absolutely fabulous!
Fantastic episode - and the liver recipe was so timely 😃
❤❤❤❤ I like this episode very much রান্নাঘরে কে❤😊
Darun laglo. Erokom nirbhejal adda which is equally enriching at the same time, satyi khub kom pawa jay ajkal 😊 Boro mon bhalo kore dilo tomader ajker video ta.. kichu kichu set dekhe majhe majhe mone hoy je i wish i was a part of it, eta serokomi ekta chhilo 😊 chaliye jao, amra shonge achhi 😊
Aapna'r "nirbhejal adda" katha aar ta'r proyojon duitoi khub shothik laaglo. Kom pawa jaaye shatyi, kintu ebar thhekey jakshan-i paabo, eyi katha ta nijeo proyojon korbo :D.
Potato was the Avocado of a particular time, that’s hilarious 😆
I too live at collin street dear .Near the kalanga mosque . How come i havent seen you .❤️🥰Am a big fan of your channel.
I love each and every video/post of yours.
Very enlightening episode. Thank you.
This episode is epic in every aspect.. Thank you all for this lovely and quality conversational episode.
My request to Insiya: Your point of views and questions have so much weightage. So, please try to slow down a bit while talking. I find it little fast(totally personal opinion). In anyway, you are making the video in detail by not making the talking part longer. So, I can understand👍👌❤
Lovely video but I am intrigued by your choice of utensils. Is that matir kadhai used for the chaap? Where did you buy it? How heavy are those? @bongeats #bongeats
"Are any of you lefties? Not physically" hahahahaha loved it. Loved it. Even bigger a fan now you both 🥹🥰🥹
Insiya, His family name isn't pronounced Daniel I suppose. It's more like Daaniyaal.
You guys should start a mini-series on Accidental Chefs. People who stumbled upon cooking for survival and created their own recipes. And call it 'Ami Toh Kola Khaini.'
Excellent conversation with wonderful recipes.
Bong eats never disappoints with their selection of guests they invite over to their rannaghar a ke episodes.
Can I contact Shoaib? I currently work in the IT, but would like to move to journalism
11:29
One of ny frnd from Muzaffarpur also calls birista as Biryani
Really enjoyed ❤
Wow! That was an amazing episode. Was wonderful to hear Shoaib. And to Insiya hope you would take this in a good way, I really love your content and insights! Just a friendly note: I noticed that sometimes you speak quite quickly in your videos, which can make it a bit challenging to follow along. Maybe consider slowing down your pace a bit for better clarity and understanding. Keep up the great work!
Was definitely missing this series, thank you for posting, a good start to Friday😊
All of your videos are too good but it's a kind request we will love to see a full dosa , sambar and coconut chatni recipe.
I also found the conversation very enlightening just as our cameraman.
Never thought that watching a cooking video would be this fulfilling!
Bah, Shoaib! Good show. Come back and make these for us some dayZ 😅
First time watching Shoaib Daniyal on video..
Long form content oto ar bhalo lage na, mostly because shomoyer sathe ga bhashiye nijer attention span gollay ene thekechi. But tomader ranna ghore key ta khub enjoy kori. Aro boro hole khushi hotam. Will check out the website.
Apnader ki malpua recipe nei??
I am obsessed with your kitchen and ur presentation..forgive me if I sound silly but I would love to see your home someday..could you please (consider)giving us a home tour😊
1:55 That’s my standard in front of camera pose also lol
The vibe of rannaghore ke is just so wholesome 🤌🏾
Sir,I being a Delhi-ite totally disagree that the Butcher does not know Chaanp. Seena or Chaap,puttha/shoulder & raan is well understood in all parts of Delhi
Watching this from Melbourne on a cold autumn evening and reliving Ma’s chaanp. So wholesome. Love this
Lovely
Ei adda gulo cholte thakuk...khub sundor lagche
Chef please teach us how to make millet noodles for children
Amar akta bhison janar ichhe tomader kachhe...tomra utensils gulo ki diye kibhabe poriskar koro..specially korai....kulo egulo...please janio...sathe etao janio k kore?
go.bongeats.com/koshtokore 🥲
😂
@@BongEats 😅😅😅
❤❤
😂😂
Sindhis, like Italians have surnames ending with -ani. That explains the sindhi pasta.
Atto interesting guest age dekhini ei series e
Such a humble and quirky beginning to the video,,baaki ta dekhe bolchchi
Showing the chaap while talking about Famine, that's some dark stuff 😅 32:27
Loved it ! ❤
Pauruti is no more kneaded with knee , its fully automated process now specially the Anchor one
Excellent content. Simply great flow of the content. But ma’am speaks too fast.
24:30 😂😂😂😂
We also call fried onion as "Biryani"
❤❤❤❤❤❤❤❤❤
Honest feedback - adda was great
Cooking - sub-par (you have set the bar high, don’t lose your core competency pls 😊)
love it
❤
please show Kolkata Mutton Chaap gravy and Kolkata Mutton Tikkiya gravy recipe please 🥺
Snekofy is perhaps the coolest banglish word i've heard so far.
19:08 Cosmopolitan 😂
Wow amazing❤❤❤
I just love your show because of the humor and long conversations during cooking. ❤
Khub sundar🤍🤍🤍
Not right really to conclude that Delhi meat shops don't understand what chnaap is. Chnaap is absolutely comprehensible in delhi mangsho parlance. As a probashi bengali, I grew up( albeit sixty years ago) on chnaap, raan, seena, put, kaleji from our Muslim ( halal) meat shop. In mumbai too, my meat vendor at Mahim knew his Chnaap well. I cannot of course say about current meat walas in Gurgaon. In kolkata too not all neighborhood shops understand cuts very well. I live near Phoolbagan where chnaap cuts are awful. I guess shops around Park circus, New market know their( sorry goat's) cuts better.
Discussions went a tad heavy and were not compatible with the appetizing Chnaap bhuna Or bhuna kaleji.
Mutton Chaanp? YUMMMMMMMM 👏🏽
Have taken a day off work, so Friday's sorted..😊
Yayyyy so excited ❤ 1st comment ...love to both of you ❤
darun episode!
Please do an episode with Ravish Kumar!
Bong eats is never boring
Really want to see Sashi tharror
omg how impossible it is to get the elusive rack of goat outside of India. Frenched rack of lamb one can buy at whole food - Australian/NZ raised. The meat itself is so intoxicating that all the charm of the masala is lost. The stringy goat meat from India soaks up the heavenly concoction of the masalas best.
Love the video but please sharpen that knife. Seeing those onions cut with a blunt blade made me tear up.
Yes Shoaib Daniyal is right. In my home , we call Birista Biryani too 😅