This quintessential Bengali fish dish demonstrates hallmarks of Bengali cuisine — the use of mustard, a thorough preoccupation with freshness and a love of fish. Soak the cumin and mustard seeds in 4 ...

Mix together the turmeric, black pepper, cayenne pepper, and caraway seeds. Add the tilapia pieces and toss to coat. Cover and let sit for 30 minutes in the refrigerator. In a blender, combine the ...

2 fresh hot green and/or red chilies (bird’s-eye is best), slit slightly Cut the fish into pieces that are about 2″ x 1″ and rub them evenly with the salt, turmeric, and cayenne. Cover and set aside ...

Bengali Fish Curry Recipe In Bengali homes, fish curry is not just a dish, but an emotion, which is lived every day. It's the aroma of mustard oil, and marinate that accentuate the flavours and make ...

The iconic Bengali fine diner, 6 Ballygunge Place has recently opened its doors in Delhi, leading to a spark of excitement about the Bengali and non-Bengali communities alike. Be it their authentic ...

Loitta is not a people pleaser, unlike hilsa or bekti. But, the people who love it, love it wholly Shutterstock Loitta is not a people pleaser, unlike hilsa or bekti. But, it has its own dedicated fan ...

The Bengali cut is a departure from the Western boneless fillets. It is about flavour, fat, and a deep understanding of how each part of the fish behaves in a curry. Whether it’s rui, katla, or the ...