The Hang-La
Rocho Court Mississauga, ON, Canada

HAPPY SNOW DAY, my dear The Hang-La family Here is the weekly menu for Nov 28, 2020, Saturday delivery and pickup: ***MENU***... NON VEG Sorshe Machh: (Grilled Rui/ Pabda fish in our flavorful home-made mustard-poppy seed-paste gravy. 2 large Rui pieces, or 3 small Rui pieces, you can specify. 3-4 pabda pieces. Please specify which fish do you prefer, Rui or Pabda) Kosha Panthar Mangsho: (Goat meat curry cooked in Kolkata's Golbari style, slightly more gravy, with one large potatoes. 4-5 mutton pieces) Chingrimach diye Kochur Loti (with and without shrimps): (Taro Stolon cooked with pumpkins and potato, with and without shrimps) VEG Hing-ada-mouri bata diye Kolai Daal: (Biuli/Urad daal, cooked with asafoetida, ginger and fennel seed paste) Dhaba style Rajma: (Black beans curry cooked in Kolkata Dhaba style, topped with cream) Daler Borar Jhaal: (Bengal gram paste, fried into balls, cooked in a tasty gravy, 4-5 balls in each) Deadline for this A-la carte is TUESDAY, NOV 24, 8 pm. ****WHATSAPP 6479071789 to know pricing and other details.*** Follow on Instagram: https://www.instagram.com/thehanglaofficial/

Happy Diwali from The Hang-La #diwali #diwalifood #diwalidecorations #Diwali2020 So lucky to be celebrating with our The Hang-La family. This is our Lakshmi Puja.

Kolkata-style mutton chops. You'll never find the recipe online. Only at The Hang-La #KolkatafoodinToronto #kolkata #kolkatastreetfood #kolkatafood #kolkatastreetfoodmadness #foodporn

Good Evening The Hang-La family TO BEAT THE NOVEMBER WINTER BLUES, THE HANG-LA IS OFFERING: 20% DISCOUNT FOR LIFE ON NEW MONTHLY PLANS, OFFER VALID TILL NOVEMBER 30, 2020 Here is the weekly menu for Saturday delivery and pickup: ... MENU NON VEG Pomfret Macher Jhaal: (Whole pomfrets cooked in our home gravy) Dhoney Chicken: (Chicken cooked in coriander leaf paste and coriander powder. Very light and tasty) VEG Radhuni diye musur daal: (Masoor daal with a dash of radhuni) Methi Saak: (Methi saag cooked with diced potatoes and eggplants) Peper Dalna: (Diced papaya cooked with chhola and daler bora) Bori diye Lau Ghonto Whatsapp 6479071789 to know about prices, join us on th efood journey, and other details. See more

Celebrating Durga puja at home. Creating Kolkata style egg chicken kathi rolls, sharing with The Hang-La family, eating with friends and adda. A puja worth remembering. Hope you all enjoyed the rolls.

So what if Covid has stopped us from pandal-hopping, Bengalees can never be kept away from food! So for this extra-special week drop in The Hang-La and pick up your hot DOUBLE EGG CHICKEN ROLLS! Whatsapp AT 6479071789 to book. Deadline: THURSDAY 6 PM. PICKUP on Saturday, MahaNabami

Hi guys! Here's an important announcement Starting Nov 7, 2020, to beat the winter blues, The Hang-La is glad to offer hot egg-rolls, mughlai paratha, mutton chops and fish chops at 1-hour notice on Saturdays and Sundays. Pickup only, 5 -7 pm. Along with it, we are also offering *Kolkatar steaming hot bharer cha* Please spread the word around. Starting November 7, 2020 ... Whatsapp at 6479071789 for pricing and other details. https://www.facebook.com/thehangla/ See more

" series" Kolkata street food Chicken Chowmein #kolkatachowmein #kolkatastreetfood #durgapuja2020countdown #durgapuja2020 #countdowninlockdown

Who says it has to be unhealthy? Introducing new, innovative and healthy way of frying fish, for all those who are oil conscious and health conscious. Please feel free to give feedback after today.

Did you know grill marks on Moghlai Paratha act in increasing the appetite? The Hang-La recreates Kolkata Moghlai Paratha with alu torkari in Toronto. #moghlaiparatha #mughlai #mughlaiparatha #kolkatastreetfood #kolkata #torontofood #toronto

" ‘’ - , , , - ‘’ " Glad to share my column in Indian Express, Bangla. Hope you'll like reading it.

series: #khichuri #khichuri #kolkata #durgapujo #durgapuja2020 #durgapuja2020 #durgapuja2020countdown

Keema bora bhaja #mincedchicken #mincedchickenrecipe

People often ask, what is the difference between Labra, Chyanchra, Shukto and Panchmishali? In fact, yesterday one client, who actually ordered 'Labra' and 'Chyachra' from us, said these exact words: " , " Although Labra, Chyachna, Panchmishali and Shukto are all mixed vegetables, let's know the differences. This is the beauty of Bengali food! , , , , , , ..., , , - , , , , , , , , , -, , , appetizer enhance , slimy , , , , , - , , , -, -- - ! , main ingredient , , , , , -- ! ! Yummmm! See more

"Thanks, food is amazing. Even my cat is begging for a bite. Raf (Rafael) loved it. Raf loved that kochuri. He couldn’t imagine that veggies like peas can be made tasty " ... Humbled, Priyanka and Rafael.

, ... , , , , , , , , , - , , , , -- - , , , , ‘’ , , , ‘’- , ! ‘’- , , , , , , ‘ ’ ‘ ’ , ‘ ’- ‘’ , , , ‘ ’- ‘ , ’ , , , , , , ‘-’ ‘ ’, ‘ ’, , , , , , , , , , , , - , , ’ , ! ‘’- -- , , , - ‘’ , ( ) ‘‘ ’’ , , , , , , - ‘ ’ ‘ ’ , ‘ ’ , , , , , - - , ‘ ’ , , , - ‘ ’ ‘ ’ , -- ‘ ’- , , - : ?: ; : ‘ ’ ‘ ’ , -- ‘ ’- , , - () Courtsey : Maitrayee Bibi Bandyopadhyay

Trying to recreate this nostalgia in The Hang-La is our ultimate intention. Watch out for Chyachra (Pui saak, crispy fried fish head and a melange of vegetables curry), coming up. Whatsapp 6479071789 to pre-book.

: Mixed vegetables #labra #durgapuja #durgapuja2020 #durgapuja2020countdown #durgapujo2020collection #kolkata #kolkatafoodie #kolkatafoodbloggers #torontobengali #torontofoodie #torontofood #toronto

A lot of people ask me, how does the author in me find so much creative interest in cooking? Let me tell you this way. Each character (ingredient) in a dish is like a character I create in a novel. They come together, one by one, in the pan, with a touch of spices (like characters get introduced in a novel, and their lives spice up), and then they are cooked together, churned in their own unique emotions (read: flavor), and combine to form a story, a novel. Then the heat is turned on, a climax is reached, more churning, more drama, adding water (dilution) if necessary, so that the story doesn't get burnt, and then mellowing the story down with a dash of sugar or sour. Serving it hot. Now, does that make sense?