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 ...

What comes to mind when you think of a quintessential Bengali? A deep love for art, music, politics and food, especially fish. The phrase "maach-e bhaat-e Bangali" (fish and rice is what makes a ...

In a large mortar and pestle, coarsely grind the black mustard seeds, then add the fresh chili, coconut and onion, and grind again into a paste. Transfer the paste to a medium bowl and mix in the salt ...

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 ...