If there’s one thing Bengalis love – especially my family – it’s eating and feeding others. This keema chop is usually made in homes in Calcutta, I've never seen it in a restaurant, and is usually served at parties. I learnt the recipe from my grandmother and it’s a hybrid of a Bengali and Anglo-Indian recipe. It’s a little tedious to make, but well worth the effort. You can serve it as a starter or as a main course. Hindustan Times Brunch did a special on three starters you must make this Diwali and asked me to share the recipe.