Ishee'z Kitchen

Ishee'z Kitchen Ishee'z Kitchen is a business to allow our customers
access to the majority of their away-from-home

Mango ginger, ginger, and turmeric may share the same earthy shape, but each brings its own flavour and purpose. Mango g...
03/02/2026

Mango ginger, ginger, and turmeric may share the same earthy shape, but each brings its own flavour and purpose. Mango ginger is actually closer to turmeric than ginger, prized for its unmistakable aroma of raw green mango.

Often mistaken for ginger, mango ginger grows wild alongside turmeric, not cultivated, but emerging on its own, almost like a quiet companion in the field. Though frequently treated as a nuisance in the hills and discarded due to low demand, this aromatic rhizome is deeply valued in traditional Indian kitchens and medicine for its raw green-mango aroma, especially in pickles and chutneys.

For me, silam (perilla seed) carries the quiet weight of memory, of my muma (grandmother) and long winter vacations spen...
29/01/2026

For me, silam (perilla seed) carries the quiet weight of memory, of my muma (grandmother) and long winter vacations spent in the sun. I can still see muma showing me how to pour a little into my palm, use my index finger to gather the seeds, and tip them straight into my mouth. That’s the only way I remember eating it. Not as a chutney, not mixed into anything, just silam, eaten slowly while sitting in the sun, as if it were meant only for winter afternoons.

It was much later, watching how Koreans used the leaves or seeing silam turned into chutney in other homes, that I began to explore those versions. I learned new ways to eat it, new contexts for it. But my favourite has never changed. It will always be the way my muma taught me, crunchy, nutty, and quietly, deeply delicious.

The dried eel that was brought from Nagaland looked unassuming, carrying the scent of hills and smoke. The moment it hit...
27/01/2026

The dried eel that was brought from Nagaland looked unassuming, carrying the scent of hills and smoke. The moment it hit the pan…wowowowowow. A bold, razor-sharp flavour burst out, unmistakably fishy, deeply savoury, and completely unforgettable. It earned its place instantly on our Nagaland shopping list.

And it reminded us of something important: Nagaland is far more than smoked pork and axone. There are a thousand ingredients still waiting…hidden to be tasted, understood, and cooked with respect.

And then there’s the awkward question: how do I make salt?Everything else on the plate is grown or made from scratch.
23/01/2026

And then there’s the awkward question: how do I make salt?
Everything else on the plate is grown or made from scratch.

After exactly a year, I’m no longer sleep deprived while baking sourdough and I’m actually enjoying it. It almost feels ...
22/01/2026

After exactly a year, I’m no longer sleep deprived while baking sourdough and I’m actually enjoying it. It almost feels like a game now, leveling up with each bake.

Have you ever tried sourdough bread?

The year of cheese begins: Trial 1- A simple cheese spread made with fresh milk from farm. Exploring step one of cheese...
20/01/2026

The year of cheese begins:
Trial 1- A simple cheese spread made with fresh milk from farm. Exploring step one of cheesemaking was successful, and perfect with toasted sourdough bread.

18/01/2026

My starter, “Kanchi” , is alive.
After nearly killing her and only remembering her recently , I fed her daily for over a week.
Baked fresh after almost two months, and I couldn’t be happier with how beautifully she’s turned out.

Grandma Sanjukta raised her baby to be strong 💪🏻and this is the proof!

Thank you, .shrew, for the lovely tea. I have to say, the ingredients are fascinating. I sweetened it with slices of a w...
13/01/2026

Thank you, .shrew, for the lovely tea. I have to say, the ingredients are fascinating. I sweetened it with slices of a whole garden-fresh orange and whaaaa!
The flavour… supercalifragilisticexpialidocious✨

Thukpa belongs to the cold, the way pakoras belong to rain and tea. On a chilly day, it isn’t optional…it’s necessary.
11/01/2026

Thukpa belongs to the cold, the way pakoras belong to rain and tea. On a chilly day, it isn’t optional…it’s necessary.

All things Shiitake!!!I accidentally (or maybe not 😉) brought home fresh shiitake mushrooms from the restaurant, that g...
06/01/2026

All things Shiitake!!!
I accidentally (or maybe not 😉) brought home fresh shiitake mushrooms from the restaurant, that got straight from the farm. I’d never cooked with fresh ones before and couldn’t wait to try them. Absolutely loved the experience, they’re soft, buttery, and so clean-tasting, no funky smell that you often get with store-bought shiitake. Now I understand why everyone raves about them.
Kept it simple: chicken, egg, and shiitake bok choy noodles, a garden salad with crunchy shiitake toppings, and a dressing of dried sumac (bhakimlo), parengtar honey, and olive oil.

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Kalimpong
734301

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+918820651592

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