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 ...

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 ...

Jaismita Alexander Published 12.06.25, 06:32 PM ...

2 fresh hot green and/or red chilies (bird’s-eye is best), slit slightly Cut the fish into pieces that are about 2″ x 1″ and rub them evenly with the salt, turmeric, and cayenne. Cover and set aside ...

Sukanya Kar Bhowmik came to the United States in 2011, when her husband, Sayan, was transferred from his job in Kolkata, India, to New Jersey. Like many who settle far from home, Kar Bhowmik, a native ...

Bengali households serve fish every day except Sunday. This is a moderately spicy dish, so if your tolerance for heat is low, use one green chile, two if you love heat. A third chile, cut into slivers ...

On the Indian restaurant circuit, it’s mainly generic Indian fare on the menu, with a heavy northern bias. To experience the diversity of India’s culinary landscape, your best bet is to be invited to ...

Durga Puja marks the homecoming of Maa Durga for Bengalis. Fish holds deep cultural and spiritual significance during this festival. It symbolizes prosperity, fertility, and life's continuity.

India is going to celebrate its 79th Independence Day this Friday, but the real-life saga of partition remains so real. While growing up, I heard stories from my grandma, originating from Dhaka, about ...