Shreya Banerjee

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Shreya Banerjee

A culinary enthusiast and future chef's journey of home cooked and styled food.

29/03/2026

•The magical world of Ba Na Hills•
Walking through the beautiful mystical world.

Loved this experience 💙
🇻🇳
(Travelling Family, Travel Life, Travelgram, Lifestyle Blogger, Lifestylegram)

21/08/2022

•Chocolate Overload Cake•
"𝑨𝒍𝒍 𝒚𝒐𝒖 𝒏𝒆𝒆𝒅 𝒊𝒔 𝒍𝒐𝒗𝒆. 𝑩𝒖𝒕 𝒂 𝒍𝒊𝒕𝒕𝒍𝒆 𝒄𝒉𝒐𝒄𝒐𝒍𝒂𝒕𝒆 𝒏𝒐𝒘 𝒂𝒏𝒅 𝒕𝒉𝒆𝒏 𝒅𝒐𝒆𝒔𝒏'𝒕 𝒉𝒖𝒓𝒕."

The first of the many overload cakes that my mom and I made and it was even more special because it was for my beloved cousin sister . Chocolate is always the perfect accompaniment to good food and good company on a birthday.
Decorating cakes with my mother have been some of the best moments I have spent with her. Full of laughter, arguments about decorations and discussion of different design ideas, we were able to spent hours together. was only possible because of her constant support and help. I miss all that time spent with her. Hoping to make a cake again when I meet her in August.

08/06/2022

•Nankhatai•
"𝑰𝒇 𝒕𝒉𝒆𝒓𝒆 𝒊𝒔 𝒏𝒐 𝒉𝒂𝒑𝒑𝒚 𝒆𝒏𝒅𝒊𝒏𝒈, 𝒎𝒂𝒌𝒆 𝒐𝒏𝒆 𝒐𝒖𝒕 𝒐𝒇 𝒄𝒐𝒐𝒌𝒊𝒆 𝒅𝒐𝒖𝒈𝒉."

The original Indian cookies, complete with the goodness of pure cow ghee, cardamom powder and a almond in the centre to give it a final touch of Indian-ness.

Shreya Banerjee

06/06/2022

•Garam Masala•
"𝑺𝒑𝒊𝒄𝒆𝒔 𝒕𝒉𝒂𝒕 𝒃𝒍𝒆𝒏𝒅 𝒕𝒐 𝒎𝒂𝒌𝒆 𝒖𝒏𝒊𝒒𝒖𝒆 𝒕𝒂𝒔𝒕𝒆𝒔."

The minute someone says spices, most people around the world instantly think about the Indian cuisine. Within Indian cuisine, garam masala has to be one of the most used spice mixes. It is also used in Pakistani, Nepalese,Bangladeshi and Afghan cuisine. It has different compositions across different regions with each one being equally authentic as the other. Every spice in the mix is first dry roasted and then ground. You can adjust the quantities of each spice according to your personal preference. In North India, it is mostly used in the powder form whereas in South India it is made into a paste to use. The hotness of the spice mix increases as we move from North to South. The spice mix adds warmth, sweetness, floral notes, and touch of heat. The most common mix used in my house consists of: coriander seeds,black peppercorns, green cardamom, cloves, cumin, cinnamon, bay leaves, black cardamom, nutmeg, mace and star anise. We usually add it towards the end of the cooking process, switch off the flame, cover it and let it sit for sometime for the aroma to spread throughout the dish evenly. It makes all the difference in a dish.

Shreya Banerjee

05/06/2022

•Mango Cake•
"𝑾𝒉𝒚 𝒅𝒐 𝑰 𝒅𝒓𝒊𝒏𝒌 𝒅𝒊𝒆𝒕 𝒔𝒐𝒅𝒂? 𝑰𝒕’𝒔 𝒔𝒐 𝑰 𝒄𝒂𝒏 𝒆𝒂𝒕 𝒄𝒂𝒌𝒆 𝒍𝒂𝒕𝒆𝒓."

It's the season of mangoes and there is nothing better than using it to make a dessert. We used fresh Alphonso mangoes for this specially ordered from Mumbai. The design on top with mango slices came out to look really beautiful. We decided not to use too much cream in the layers instead we used just fresh mango puree to reduce the cream consumption since it was all for our own consumption.
banerjee.58

04/06/2022

Black Forest Cake
"𝑪𝒂𝒌𝒆 𝒏𝒆𝒗𝒆𝒓 𝒂𝒔𝒌𝒔 𝒎𝒆 𝒅𝒖𝒎𝒃 𝒒𝒖𝒆𝒔𝒕𝒊𝒐𝒏𝒔. 𝑪𝒂𝒌𝒆 𝒖𝒏𝒅𝒆𝒓𝒔𝒕𝒂𝒏𝒅𝒔."

It comprises of a chocolate sponge cake with a cherry and whipped cream layering. It originated from Germany. Authentically, maraschino cherries were used for the purpose. It is decorated using some more whipped cream, cherries and chocolate shavings. The sponge is soaked with kirchwasser which is a traditional sour cherry liquor produced in Germany.
The name black forest may have come from two different places. The first school of thought is that it comes from the black forest mountain range which is popular for its cherries. The second school of thought is that the cake was inspired from the dress of the women of black forest. Their dress comprised of a unique hat with huge red pom-poms on top similar to the garnishing of the cake.
This cake gives a burst of freshness.

Shreya Banerjee

03/06/2022

•Dal, Baati & Lehsun ki Chutney•

Throwback to this particular dish. Will recreate soon. Love every part of Rajasthani food.

Having been born in Jodhpur and visiting Rajasthan every year during summer vacations, made me fall in love with the cuisine which is rich in flavour and taste.
Dal Baati brings back so many memories. I remember the minute we reached Jodhpur, the first thing that we asked for was dal baati. The panchmel dal has a beautiful flavour to it which goes perfectly with the baati which is a dough ball which is cooked in a tandoor and then dipped in ghee for at least 30mins for it to soak and become soft from inside.
Usually it is combined with choorma on the side which is baati grinded with lots of ghee and sugar to make a sweet accompaniment. However, I am not a fan of choorma and so went ahead and prepared some lehsun ki chutney. The beautiful garlic flavour combines very nicely with the dal baati.
This dish is not only popular in Rajasthan but also consumed extensively in certain regions of Maharashtra, Gujarat, Uttar Pradesh and Madhya Pradesh. During the time of Bappa Rawal, baati was the preferred war time meal. The soldiers just broke the dough into chunks and bury them in the sun and left them to bake. When they came back, they dug up the baati and poured lots of ghee and ate it with curd. The combination of Dal Baati came into existence when traders from the Gupta Empire settled in Mewar.

Shreya Banerjee

01/06/2022

•Five Spice Powder•
"𝑻𝒉𝒆 𝒆𝒔𝒔𝒆𝒏𝒄𝒆 𝒐𝒇 𝑰𝒏𝒅𝒊𝒂𝒏 𝒇𝒐𝒐𝒅."

Spices and spice mixes have always been an intriguing topic for me. I started reading about spices during the first lockdown last year from ma'am 's book 'The Flavour of Spice'. Reading about the different spices in so much detail gave rise to a curiosity about spice mixes and their origin.
Five spice powder as the name suggests is essentially a mixture of five different spices and is used in almost all of Chinese and Vietnamese cuisine. The spices were selected on the basis of their flavour profiles and these were, sweet, bitter, sour, salty and umami, which also refer to the five traditional Chinese elements. The most basic and most common mixture includes star anise, cloves, cinnamon, Sichuan pepper (I replaced this with black peppercorns) and fennel seeds. Some versions include ground licorice root and ginger. Cloves contributes majorly to the antioxidant property of the spice mix whereas the rest of the spices make up the flavour. I read somewhere that if you ask a Chinese person where to use the five spice powder, you will get a polite reply, "wherever you're hungry". It is used with various kinds of meat (pork, duck, chicken, seafood, goose). Used as a marination for gravy items and added to the crumb coat for frying purposes. It can also be used in desserts to add complexity and savoriness. It is traditionally believed to be an antiseptic and cure indigestion. This blend is a culinary cousin to 'French Quatre Èpices' even though the two were developed independently.
*If shifting from Sichuan pepper to black pepper, try and add a squeeze of lemon juice in the main recipe to balance out the flavour change.

Shreya Banerjee

31/05/2022

•Sri Lankan Curry Powder•
"𝑨 𝒘𝒉𝒐𝒍𝒆 𝒏𝒆𝒘 𝒘𝒐𝒓𝒍𝒅 𝒐𝒇 𝒔𝒑𝒊𝒄𝒆𝒔 𝒇𝒓𝒐𝒎 𝒖𝒔."

To start off, this is not an authentic spice blend, this is one of those blends which varies from family to family making small small changes along the way. This one I got from my visit to Sri Lanka where my father knew some people through his work and they were kind enough to show us some nice eating joints. Along one of our conversations, I happened to ask them about local spices and spice blends and this is what they told me about their family blend which they use for most non vegetarian curries. The spices are roasted, then ground to a powder and used to marinate meats mostly before cooking them in the curry which gets the amazing flavours during the cooking process. That said, it can also be easily used in vegetable curries to render a beautiful aroma and flavour to the dish.

Note- For delicate meats, fish and other seafood, it is better to use unroasted spices to avoid a very overpowering flavour of spices. A little more fennel and a squeeze of lemon juice takes the dish to another level.

Shreya Banerjee

30/05/2022

•Mini Cake•
"𝑯𝒐𝒘 𝒅𝒐 𝑰 𝒍𝒊𝒌𝒆 𝒎𝒚 𝒆𝒈𝒈𝒔? 𝑰𝒏 𝒂 𝒄𝒂𝒌𝒆, 𝒅𝒖𝒉."
Sometimes, somethings turn out so beautiful that I just can't stop capturing different angles and try it with a few different backgrounds. This was one of those cakes. We got an order for a mini cake, which are all the rage right now, and me and my mother ended up at this. I was so happy looking at the end result that I danced around my room for a while just to let out all the built up energy that happiness gave me.
🥂to more such beautiful moments and experiments.
Follow for more.
Shreya Banerjee

28/05/2022

•White Bread Loaf•
"𝑮𝒐𝒐𝒅 𝒃𝒓𝒆𝒂𝒅 𝒊𝒔 𝒕𝒉𝒆 𝒎𝒐𝒔𝒕 𝒇𝒖𝒏𝒅𝒂𝒎𝒆𝒏𝒕𝒂𝒍𝒍𝒚 𝒔𝒂𝒕𝒊𝒔𝒇𝒚𝒊𝒏𝒈 𝒐𝒇 𝒂𝒍𝒍 𝒇𝒐𝒐𝒅𝒔."

Starting the day with some freshly baked white bread. My new year resolution was to start baking more and try my hands on different types of breads, cakes, cookies etc. One of the best baking experiences is the aroma of freshly baked bread. It has the ability to make a not so good day take a turn for the better. It gives the feeling of happiness and the first bite gives the feeling of warmth.

Shreya Banerjee

Address

Ba Na Hills SunWorld - Golden Bridge
Da Nang
22GM+J2 HÒA VANG, DA NANG, VIETNAM

Website

https://shreyabanerjee1999.wixsite.com/bellaindiano

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