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 ...

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. 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 ...

Katla Macher Kalia is a rich and flavourful Bengali fish curry, which combines the touch of the Mughal kitchen with local cuisines. Traditionally made with fresh water carp, this dish is known for its ...

Pawan Kumar Lal, Sous Chef of The Resort, shares with us some scrumptious Bengali food recipes with MM.com Drain the dals and rice in a colander and keep aside. Semi crush spices (cardamom, cinnamon ...

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 ...