"Bhojon koro, kono drobbo noi," the words of Sukumar Roy, a renowned Bengali poet, echo through time, sending a strong message that we should have food first, keeping all our worries at bay. His words ...

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 ...

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, ...

The Bengali cut is a departure from the Western boneless fillets. It is about flavour, fat, and a deep understanding of how each part of the fish behaves in a curry. Whether it’s rui, katla, or the ...

Stereotypes are how we roll these days and as stereotypes go, Bengalis are synonymous with fish. Random strangers would ask me incredulously every time I refused fish, “But aren’t you Bengali?” Yes, I ...

In Bengali homes, fish curry is not just a dish, but an emotion, which is lived every day. It's the aroma of mustard oil, and marinate that accentuate the flavours and make you crave more. Here's the ...