Hi there! My name is Sandhya. I’m a Software Engineer by profession and a passionate cook. I live in Canada. This is my very first blog.
My Family
I have been living in Mumbai, India since I was a child, before moving to Canada in 2018, with my husband. He is a software engineer as well and we met in 2011, before getting married in 2014 in a traditional Bengali and Kerala style wedding. My in-laws stay in Ranchi. I am a Malayali by birth, married into a Bengali family.
Journey to cooking
My passion for cooking started around the time I was dating my would-be husband, back in 2011. We would indulge in the most famous restaurants in Mumbai and enjoy the various cuisines. Thanks to him, I was introduced to Bengali cuisine and I adored it. The first time I tried Bengali food, was in “Oh Calcutta” and it was some of the most lip-smacking food I have ever had. I fell in love with it immediately and I still haven’t forgotten the taste of Kosha Mangsho and till date, it remains one of my favorite Bengali dishes. He used to ask if I could cook these dishes for him, as I understood his plight of being away from home and his mother’s cooking. Gradually, I set my foot in the kitchen and I started to cook in earnest. I must admit, I did have a good theoretical knowledge of cooking beforehand, as I used to watch plenty of cooking shows. My basics in cooking improved as I cooked various dishes. I must thank my hubby for encouraging me back then, and for trying my food knowing it may not be perfect and with an expectation that, there is always a scope for improvement. By now, my basics in cooking had excelled, but I had yet to try my hands at a Bengali dish.
In the winter of 2014, I got married and it’s here where my story takes a marvelous turn with the introduction of a new member to my life and my culinary journey. My mother-in-law turns out to be a fabulous cook who believes in experimenting with recipes. She taught me Bengali cooking. The first dish she taught me was Mangshor Jhol (Mutton curry) and I tried cooking her recipe after a week. It was pretty good but not great, as her curry tasted better. My hubby used to point out areas of improvements, but he enjoyed eating what I would cook regardless. Slowly and steadily I mastered the culinary skills. By this time, I was an expert at Bengali cooking. Although despite being a Malayali by birth, I had cooked mostly Punjabi and Bengali dishes. Now it was time to seek help from my own mother to learn the authentic South Indian food starting with Sambhar, Avial, Idiyappam, Fish curry and Idli, which I struggled with. I must say it took me months to master Idli.
About Foodhangla
Foodhangla is for those curious about the why’s and how’s of cooking authentic and lost recipes of Bengal and Kerala. In my blog I will be particularly targeting Bengali and Keralite dishes because I want to introduce the readers to the cuisines of West Bengal and Kerala. My goal is to empower food lovers to make these dishes at home. These are simple recipes with ingredients which are mostly available in most kitchens. Most of these dishes have lost their authenticity over time and it will be my aim to bring these recipes to your kitchen which can be liked and enjoyed.
Most of the recipes that I will be introducing through this blog are recipes from the cookbook of my mother-in-law, my mom and some of my own creations with twist and turns in recipes. By now, I have made more than clear who my inspiration behind cooking is. I would give more credit to my mother-in-law for this, as she has always been supportive and patient, while teaching me and answering all my queries.
Remember, no dish is too intimidating if you have the precise recipe, tips, and guidance to understand the process.
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