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 ...

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 ...

People who crossed over brought their hilsa recipes, their love of mustard oil, and their need to eat wild greens and dried fish all the time. A lot of them had dried loitya shutki wrapped in paper, ...

One of the ways to cook fish perfectly is by steaming it. Not only will it retain the nutrients but also reduces the chances of burning, although subjecting it to heat for a long time can make it ...