Sarkar's Kitchen

At Sarkar’s Kitchen, we use the signature mix of five spices called ‘Panch Phoron’ that includes ‘Kalo Jeera’ (black onion seeds), ‘Jeera’ (cumin), ‘Shorshe’ (mustard), ‘Methi’ (fenugreek) and ‘Mouri’ (fennel). Alongside, we also use spices like ‘Holud’ (turmeric), ‘Dhone’ (coriander), ‘Radhuni’ (wild celery seeds), ‘Sukno laal lonka’ (dried red chilli), ‘Tejapatta’ (bay leaves), ‘Poshto’ (poppyseed), ‘Peyaj’ (onion), ‘Ada’ (ginger) and ‘Narkel’ (ripe coconut). ‘Sarser tel’’ (mustard oil) is added to almost all savoury items for that extra punch of pungent aroma.A must-try is ‘Kasundi’, a special sauce prepared from mustard paste that is best savoured with boiled rice and fish fry.