In Bengal, from bustling cities to tranquil villages, fish is at the heart of every Bengali meal. Whether it's the riverside stalls of Kolkata or the serene backwaters of Sundarbans, fish dishes are ...

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 ...

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, ...

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 ...

Bengali households serve fish every day except Sunday. This is a moderately spicy dish, so if your tolerance for heat is low, use one green chile, two if you love heat. A third chile, cut into slivers ...

Light yet so wholesome and full of flavours, a bowl of fish curry is the ultimate comfort for seafood lovers. The best part is that there are so many exciting versions of it, which makes our love for ...

A few years ago a BBC radio program in England re-created the meal that Robert Clive, a trader and part-time British soldier, might have eaten following his victorious battle against the king of ...