The Harmony Pot

The Harmony Pot Celebrating Diversity of Food
(2)

31/08/2026

Why is Dimer Devil slowly disappearing from Kolkata’s telebhaja shops?

Is it because mutton is getting more expensive day by day, or is it simply because no one is making a really good one anymore?

What do you think?

Recipe inspiration ❤️

30/08/2026

A table in the monsoon. 🌧️

The sound of rain outside, the chaos of the wok inside, and a table full of stories, flavours & good company.

Thank you everyone for joining my table.

Pradiptaa | Content Creator
Tezpata | তেজপাতা
Papri Majumder
Kaushiki Biswas

Next table is happening on 5th September.

Stay tuned for the menu !
See you at the table 🫶

28/08/2026

Think biryani takes hours to make? Think again!

With just 30 minutes, you can make this incredibly delicious Muradabadi Chicken Biryani at home!

In today’s episode of “Biriyanis From India”, I’m making this simple, one-pot style biryani that’s packed with flavour and requires minimal effort.

And the biggest debate — Is it biryani or pulao? 👀
Technically, it’s closer to a pulao… but let’s not start that argument!

Save this recipe, give it a try, and let me know in the comments how you liked it! ❤️

Recipe in the comments !

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21/08/2026

Keema Manchurian Noodles

Ingredients
For the Noodles
Noodles – 200 gm (Boiled)
Oil – 1 tbsp
Salt – to taste
Sugar – a pinch

For the Keema Manchurian
Chicken keema – 60 g
Onion – finely chopped
Garlic – finely chopped
Ginger – finely chopped
Green chilli – finely chopped
Cabbage – finely chopped
Carrot – finely chopped

Manchurian sauce:
1tbsp Tomato Ketchup
1tsp Green Chilli Sauce
1tsp Dark Soy
2tsp Light Soy

Salt – to taste
Water – 200 ml
Cornflour slurry – as required
Fresh coriander – chopped
Oil – 1–2 tbsp

Process
Prepare the noodles: Heat a wok/kadhai on high flame. Add oil followed by the boiled noodles, a little salt and a pinch of sugar. Toss on high flame for about 2 minutes. Keep aside.
Prepare the vegetables: Finely chop onion, ginger, garlic, green chilli, cabbage and carrot.
Make the Keema Manchurian: Heat oil in the same wok. Add chopped onion, ginger, garlic and green chilli. Sauté for a minute.
Add the chopped cabbage and carrot and sauté on high flame.
Add 60 g chicken keema, season with salt and cook until the keema is properly cooked.
Add the Manchurian sauce and mix well. Cook for a minute so that the keema gets coated nicely with the sauce.
Add 200 ml water and bring it to a boil.
Add cornflour slurry gradually while stirring continuously until the sauce thickens to your desired consistency.
Finish with freshly chopped coriander and mix well.
Pour the Keema Manchurian gravy over the tossed noodles and serve hot.

20/08/2026

Episode 2: Malabar Prawn Biryani 🍤🍚

This is a delicious Prawn Biryani from the Malabar region of Kerala. For this recipe, I used Gobindobhog rice, but you can use any small-grain, fragrant rice you have.

I came across this recipe through Piyush Menon , who is a master of Kerala cuisine. I followed his recipe and it turned out absolutely delicious! ❤️

It’s slightly spicy, so I highly recommend pairing it with some chilled raita. 😋

Do try this recipe at home and let me know how you like it!

📍Recipe Pinned in the comments.

19/08/2026

Episode 1: Lucknowi Mutton Korma Biryani

This is Lucknowi Mutton Korma Biryani—a royal recipe from Lucknow.
I reached out to the legendary Chef Sima Ahmed for the detailed recipe, and she patiently explained every step to me over a call. I followed her instructions to the T and made this delicious Mutton Korma Biryani.
A special thank you to aunty for sharing her knowledge, guiding me through the recipe, and being such a wonderful teacher. ❤️

And by the way, my Saafed Biryani has also been approved by her! So I guess I’m doing something right. 😁
She even gave me the best compliment: “You’re a good student!” 🥹

Do try this recipe at home and let me know—am I really a good student?

Recipe Pinned in the comments!

13/08/2026

Prawn Ema Datshi Noodles Bowl
Ingredients
Prawns – 60–70 g
Salt – as required
Sugar – a small pinch
Sliced onion – 30 g
Green chilli – 1 medium, slit
Garlic – ½ tbsp, finely chopped
Bhaji green chilli – 1 medium, sliced
Processed cheese – 70 g
Water – 400 ml
Tomato – 1 medium, sliced
Glass noodles – 100gm boiled
Oil – as required
Process
Marinate the prawns with a little salt and a small pinch of sugar. Keep aside.
Heat a pan or wok and add the sliced onion, slit green chilli, chopped garlic, sliced bhaji chilli and processed cheese.
Add 400 ml water and cook on high flame.
Once the water comes to a boil, mix everything well and let it simmer for about 2 minutes.
Add the marinated prawns and sliced tomato. Cook for another 2 minutes.
Adjust the salt and mix well. Your Prawn Ema Datshi is ready.
I’ve kept the curry slightly soupy for the noodles. You can reduce it further if you prefer a thicker consistency.
Toss or serve it with glass noodles. Rice noodles also work beautifully with this preparation.
Tip: The tomato helps cut through the richness of the cheese, balancing the overall flavour of the noodles bowl.

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