Vegetables, dals, chicken he can and does cook everything, but I think fish is his specialty. You can look at the the earlier recipes I've posted from his last visits - aloo potol diye chingri macher jhol, or pyanj tomato diye salmoner patla jhol.
This time, when my parents came I asked him what recipe he had in mind for chingri mach this time. He said he was going to make it with eggplants.
The Ann Arbor Farmer's Market has had a bumper of eggplants. Every week, for one dollar, I get a big, fresh eggplant that we then use for bharta, beguni or in macher jhol among other recipes.
So coming back to a special place. I hesitated as his and my mother's influence is in a lot of my cooking. It's little things I have picked up over the years. It may not be his recipe, but it may have some thing that I may have learned from him.
Plus, I have learned my lesson with Aswin's corner. It's not just a corner, it's us. So instead of a place, I let it permeate the overall blog as it already does.
Add the cilantro and the chingri macher jhol is ready to be served. Serve with hot rice.