All posts filed under: WEST BENGAL

Explore cultures of West Bengal

RootsandLeisure_Shivani

Sewing Art onto Fabric | Meet Shivani from Darjeeling

Published by Shiori Chan

Shivani Rai from Darjeeling, West Bengal is a fabric artist who sews, swoons, and sells personalised artwork online, making sure that she weaves quality into her products, giving her customers the satisfaction of creating exclusive and unique gifts. Are you one of those people who find it hard to buy the perfect gift for someone else? Or, are you looking for quirky, customised artefacts to personalise your office bay or that lonely corner in your home? Well, we have a solution for your problems – the adorable Shivani Rai, who weaves charm, insight, and love into all her creations. At Roots and Leisure, we are forever on the lookout for ‘unique’. So, when we had the chance to talk to this amazingly talented artist, we definitely weren’t going to pass it up! Read on for the interview below… Photo | Shivani Tell us a little bit about yourself. My name is Shivani Rai. I’m from Darjeeling, India and am currently based in Delhi. I make fabric art and sell it via my Instagram page – …

RootsandLeisure_Recipe_SelRoti

Recipe | Nepali Sel Roti

Published by Imtee Jamir

Sel Roti, a delicious traditional Nepali fried delight, mostly prepared as a festive snack during Dashain and Tihar in Nepal and Darjeeling. It is essentially a fried sweet bread prepared using pounded rice, flour, butter, milk and a mixture of fennel seed (saunf) and cardamom for flavoring. Simple yet delectable. Today’s recipe is contributed by our lovely people at PaliGhar from Kalimpong. The making of this snack is a skill and an art in itself. Let’s get started on how it’s made! Prep time: 1 hour Cook time: 15-20 minutes Ingredients: Rice: 1 kg Maida (flour): 100 gms Sugar: 100 gms Butter: 100 gms Milk: 1 cup Water: 1 cup Oil: 1 litre Sael roti masala: mixture of  saunf (fennel seeds) and cardamom Directions to cook: Soak the rice for a minimum of 3 hours. Drain and pound it into fine powder. Sieve the powdered rice. Mix the rice powder with maida (flour), sugar, butter, and masala thoroughly and then add milk to make a semi-thick batter. Use a deep frying pan to heat oil. Once the oil is …