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 ...

The use of river fish and mustard oil gives Bengali fish curries their signature outstanding flavour. A daily curry is easy to cook up and can be made in less than half an hour. Saurab Paul Chowdhury, ...

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 ...

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 ...

Calcutta’s location on the banks of the River Hooghly, a tributary of the mighty River Ganges, means it has always been a city to which traders came from around the world with goods, and in which some ...

2. In a coffee grinder or a spice grinder, work the black and yellow mustard seeds and poppy seeds until smooth. Transfer to a bowl. Get Winter Soup Club A six-week series featuring soup recipes and ...

Note: Adapted from “The Calcutta Kitchen” by Simon Parkes and Udit Sarkhel. Nigella seeds can be found at Indian markets. A karai is a very deep, circular pan used traditionally in Indian and ...