What comes to your mind when we say Bengali cuisine? Probably the promptest reply will be 'macher jhol and bhaat'. Fish curry is an intrinsic part of the cuisine of Bengal and we can't agree to it ...

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 ...

In a frying pan over medium heat, add enough oil to saute the onions until golden brown. Once browned, remove from the oil and set aside. Marinate the fish fillet with the garlic ginger paste, black ...

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 ...

With countless rivers surrounding West Bengal, fish is a major attraction, with rohu, pabda and koi being the popular ones. Known to be the land of Machch (fish), preparing a variety of fish ...

The coasts of India are full of flavours and spices, with each state along the coast having its own distinct taste. The ...

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 ...

Just 30 minutes and some basic ingredients are all you need to get this awesome basa capsicum dish, says reader Jayati Saha. Ingredients 500 gm Basa fillet 1 medium size onion, chopped 1 tsp ginger ...