- While preparing any dishes with cauliflower, dip it in salt water for 15-30 mins. This will neutralize the germs
- Especially in Bengali cuisine, mustard oil is used in almost all dishes. Exceptions being the white gravy items, where refined oil is being used
- Never over cook shorsho (turmeric) as it will taste bitter
- Never put oil in karahi if there is water left in it. Oil droplets will spill out & may cause burns
- It is advisable to put little water after putting any masala. This will prevent it from burning
- Always cut open the chillies vertically & then put
