Goalondo steamer curry traces back to a very specific place and a very specific inconvenience. Goalondo Ghat, a small river port in what's now Rajbari District, Bangladesh, sat on the banks of the Padma River at the end of the old colonial-era train line running from Calcutta into East Bengal. Travellers making that journey would reach Goalondo by rail and then have no choice but to board an overnight steamer onward to Narayanganj, since the tracks went no further. The boatmen running that steamer route cooked a simple chicken curry recipe for their own meals during the crossing. This simple chicken curry recipe is defined almost entirely by what it leaves out. There's no garam masala, no coriander powder, and nothing sour, since the original cooks on the steamer simply didn't have them to spare. Mustard oil is the one ingredient the recipe won't compromise on; it's what gives the curry its distinctive base flavour. The chilli also used is quite specific: whole dry red chillies are coarsely pounded rather than used as powder, for the texture and more heat. Over the decades, what was essentially a boatman's packed lunch became a dish famous enough to be called the Goalondo steamer curry. What truly makes this a simple chicken curry recipe in practice is the complete absence of added water. Chicken is marinated with the ground aromatics of onion, garlic, ginger, dry chillies, green chillies, and turmeric, ideally overnight, then sautéed on high heat for five minutes before the flame is lowered and the pot is left to cook the chicken in nothing but the juices the marinade and the meat itself release.

Khapli Wheat Keema Paratha is a stuffed flatbread filled with spicy mutton keema. Compared to a normal paratha, it is thicker, more filling, and offers a perfect combination of protein and fibre. The tender, juicy filling contrasts beautifully with the crisp, flaky paratha, making it a delicious, wholesome treat. If you are cooking it for your child, you can make it more appealing by making a creamier version and adding cheese to the keema mix. It is a substantial dish that can be eaten for breakfast, lunch, or dinner.

Salli Marghi is one of the popular dishes from Parsi cuisine and has the taste of a chicken curry. The Parsi chicken curry uses chicken cooked to perfection in a mild tomato-onion sauce, with the right balance of sweetness and tanginess from sugar and vinegar. The finishing touch to the chicken curry is sprinkling crispy potato salli just before serving. The name Salli Marghi itself signifies the dish’s presentation and its preparation. The name ‘Salli’ means ‘matchstick’ in the Parsi language, which refers to the fried potato cut into a stick shape served along with this chicken curry. And ‘Marghi’ simply means ‘chicken’ in the Parsi language. This Parsi chicken curry dish’s name is similar to another popular Parsi dish, Sali Boti, which uses similar ingredients. However, the only difference between these Parsi foods, Sali Boti and Salli Marghi, is that it uses mutton instead of chicken. Though salli marghi is considered a classic chicken recipe and Parsi food, it is quite easy to prepare at home and suitable for cooks looking for a delicious chicken curry. This Parsi chicken curry recipe uses simple, readily available ingredients and requires no complex cooking techniques. This chicken curry recipe can also be served with steamed rice, jeera rice, or hot rotis.