'My preparation for Shorshe Pomfret is a version of a traditional Bengali-style fish in mustard gravy. I used a medium-large pomfret and made a thin gravy out of it. It is best relished with hot steamed rice.'
A fragrant, spiced yoghurt-cashew curry is the place for fillets of rohu.
This Muri Ghonto recipe has its origins in former East Bengal, present-day Bangladesh.
With polls to elect the 18th Lok Sabha approaching, district poll panels are fixing the rates for expenses as part of the election expenditure monitoring process.
A staple in Bengali households, Maachher Kaalia is a rich fish curry made with sweet-water fish.
Urmimala Banerjee tells you how to cook this traditional Bengali delicacy.
'Barriers have come across roads marking the end of Noida, the start of Gurgaon, the hard borders allowing no passage -- at least by day,' observes Kishore Singh.
The real challenge, says Subir Roy, is to go for something affordable whose quality is just right.
Mumbai's Santosh Gaikwad is on a mission to preserve India's wildlife for future generations, says Nikita Puri.
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