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 ...

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 ...

In a large mortar and pestle, coarsely grind the black mustard seeds, then add the fresh chili, coconut and onion, and grind again into a paste. Transfer the paste to a medium bowl and mix in the salt ...

From crackling mustard seeds in Chettinad kitchens to aromatic mustard oil in Kashmiri cooking and bold mustard paste in ...

State bhawans in Delhi represent something increasingly rare: regional authenticity served humbly, without pretension or trendification.

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 ...