Katla Macher Kalia is a rich and flavourful Bengali fish curry, which combines the touch of the Mughal kitchen with local ...

Cut the fish fillets into roughly 7cm/3in wide strips. Put in a bowl and toss with the salt, cayenne pepper, half a teaspoon of the mustard powder and lots of freshly ground black pepper.

Whether you are sipping on a chilled glass of mango cooler or savouring the rich flavours of fish roe in a sour gravy, these recipes promise to transport you to the heart of Bengali cuisine.

Wash the fish fillets properly. Soak the fish in salt, lemon juice and 4 cups of water for about 10 minutes. Drain and wipe dry. 2. Now marinate the fish for 1 hour with onion, garlic, ginger, green ...

Sevilla’s new cookbook offers insights into Basque culinary traditions and features well-known pintxos, including ...

Jaipur’s evolving food scene recently welcomed a unique culinary experience, 'The Emerald Table,' showcasing Bengal's colorful vegetarian traditions. Hosted by Laalee and curated by chef-historian ...