I think our good old thalis (thala in Bengali) are a great way to measure one’s food and ensure portion control.. This picture is of yesterday’s lunch.
We eat course by course in Bengal with vegetables first followed by fish and meat as applicable.
The pumpkin subzi was made in whole cumin and had karela in it. A nice mix of the inherent sweetness of pumpkin and the bitterness of the karela. This was followed up by the katla kalia.
It’s been fish all the way for the past few day after we called in fish from Poonam at Khar market.
There was ilisher tel jhol couple of nights back. Last night was shorshe pabda. These 3 dishes (including the kalia) were made by #bunkinbanu.

I had to salvage and rejig the kaalia and tell her how disappointed I was with her and what she has made. She made a good comeback with the pabda and the ilish earlier was on point too. 20 years of training counts for something. All the above 4 (fish and the veg) were made in mustard oil. I used mustard oil in kasundi, Greek yogurt and boiled egg salad that I made for breakfast yesterday.

I made grilled pesto surmai for lunch today. I grilled the surmai in the oven for 12 min at 200C and then pan seared it in a butter greased pan. The fish got decimated when I turned the it over and I had to reconstruct it. Applied the @noabythenutcracker pesto on both sides once the fish was ready and it tasted divine.
The salad looks divine too, but was a salt fest as the dressing that I used had salt and I added extra salt! We get our salad leaves from @maxgreenfarms through @thrivenow.in and are very happy with it.
What did you have for Sunday lunch?
Ps: Dinner is a head to tail affair with dal with ilish mudo (head) and ilisher lyaj (tail) bhaaja.