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 ...

During my years as a food writer, I have championed the cause of regional cuisine as the only authentic culinary identity. I have scoffed at the mere mention of "Indian" food or curry powder, which I ...

This delicate fish dish is traditionally made with the Bengali lime, called Gandhoraj. I have adapted this recipe using lemons and Kaffir lime leaves, offering a delicate and simple dish perfect for ...

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 ...

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, ...

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 ...

According to bdnews24.com, Bangladesh Fisheries and Livestock Adviser Farida Akhter said: "This decision is based on ...

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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 ...