Monthly Archives: December 2015

Snack down memory lane…Shrimp Batter Fry

I take a quick trip down the memory lane. Collages of having this sinfully yummy snack particularly on a chilly winter evening come flashing one after another.

The most prominent one being: coming home after college, wondering all the way what would be there to snack with tea. And once you near the house gate your mood instantly lifts up because you can smell it in the air.

Aroma of this heavenly Bengali snack wafting through the kitchen hits your olfactory organs and your evening (and part of next day too) is made.

For mom comes out of the kitchen with her heart warming smile holding a plate of your shrimp batter fry your most adorable snack. You wish to barely throw your bag on the sofa and dig right in, but mummy will only let you touch this delectable snack after you have washed your hands.

What follows is truly a gastronomical as well as an emotional experience. Crispy fried succulent shrimp dumplings with the right hint of spices and a hot cup of Darjeeling tea, makes all the gossip of the day come tumbling out and long chat session with mom ensues. The evening is well spent indeed!!!

Similar memories of this authentic Bengali snack also exist — it being an extremely popular item in this part of the country. Your shopping to New Market (one of the oldest heritage building) in Kolkata is never complete without having a plateful of Shrimp Batter Fry at Karco’s or Regent with coffee. But nothing beats home-made or rather mom-made.

So here it is for all those who are drooling already and can’t – wait – to – try – this out – Bengali recipe at home and wow not only at yourself, but all your guests and folks at home as well!!!

Shrimp Batter Fry

shrimp batter fry


  1. Shrimp – 100gms
  2. Onion – 1 medium (finely chopped)
  3. Garlic – 2 pods (finely chopped)
  4. Ginger – 1” piece (finely chopped)
  5. Soya Sauce – 1 tsp
  6. Rice flour- 1 tsp
  7. Oil – to fry
  8. Cornflour -1 tbsp
  9. Salt – to taste .


  1. Clean, wash and pat dry shrimp. Keep it in a mixing bowl.
  2. Add the chopped onion, garlic and ginger in the mixing bowl.
  3. Add soya sauce and cornflour along with very little salt as soya sauce already contains salt.
  4. Mix rice flour with a little water to form a paste. Pour this paste onto the shrimp mixture. Mix well. Add water carefully to form a batter.
  5. Heat oil in a wok. Take spoonfuls of the batter and deep fry.
  6. Serve with ketchup or any dip of your choice.

Enjoy as an evening snack. Truly Bong style!!!


A Bengali HomeChef with

At MealTango, we believe that the best food you get is in homes! We find the best food talent in town, so you don’t have to. You can visit and see what delicious foods are available in your area! 

Why I started MealTango…. Our C.E.O speaks….

People assume I must be a huge foodie, to have started a website like MealTango. But here’s the cold- hard- bitter- truth: I was NOT a foodie!!

Do I have a greater understanding of food now? Sure! But the motivations behind starting MealTango were not for a want of fancy food. Read on to know more.

Rewind to 2005. I sat in a Boeing 777 on a rainy day in Mumbai. I was flying to the USA for a short assignment. Little did I know that this six month assignment would extend into a six year one.

Like every good Indian traveller, I was carrying a ‘Prestige Pressure Cooker’ in my bag, and I was confident I would learn to cook, or at least get by on pizzas, sandwiches and Italian food in general… After all we ate out at all those restaurants, right?

But I soon realised how unprepared I was for food.

Cooking, I soon realized, may be pleasurable and relaxing for some others. But I hated it. With a passion!

Eating out every day proved to be inherently expensive. Even boring. And the food at the Indian restaurants… just wasn’t the same thing. It came to a point where every time I boarded a flight to India, I was thinking… “Home Food!”

And so all my meetings with friends back home in Pune, India, would be over a freshly made home fare: Daal chawal and pickle, idli chutney with butter, hot tea with pakoras, or a North Indian peas pulao  dinner.

And each time I returned I dearly missed the delicious flavours from back home.

Eight years on, I had now moved to the UK, completed an MBA from a well known university, and was now working in London. My wife, Neeta, joined me (hoorray! she cooks and loves to feed me!), and we started hosting travellers in our home through sites like 9 flats, couch surfing and Airbnb.

why saket started MealTango

Saket Khanna: Accidental Foodie! (along with Neeta Valecha)

We then had a host of international travellers who crashed with us. One day, however, an Indian movie producer dropped by.

On this day, Neeta was making an irresistible Indian breakfast – Aloo parathas, served with butter, pickles, and tea.

So I asked our traveller friend if he’d like to join us. To which I got a delighted “yes, sure!”

And as he dined with me, we noticed how much he was savouring each bite.

Later that evening, when we were roaming our neighbourhood in Angel, London, Neeta said, “Why don’t we do something so people can easily get authentic dishes from homes wherever they go”.


Neeta strikes the ‘M’ pose at a MealTango Stall

Given how much I’d missed good home food, and remembering how our guest had dined with gusto – I couldn’t have agreed more.

After some deliberation, we decided to embark on creating what’s now called “MealTango”.

Home chef Perzen (aka Bawi Bride) with Damodar (CEO, Reliance Retail), Bela (chef), Jyot (Social Entrepreneur), Sangeeta (Author), Rochelle (Author), friends and Founders Saket and Neeta!

And so, like I said, I was NOT a foodie. Just a plebeian who loved flavors from back home.

Until next time….