In West Bengal's assembly elections, fish has become a potent symbol of Bengali identity, with the Trinamool Congress and BJP clashing over food habits and cultural representation.
Just 30 minutes and some basic ingredients are all you need to get this awesome basa capsicum dish, says reader Jayati Saha.
Bengali cuisine is known for its delicate balance of flavours, subtle use of spices, and a deep respect for fresh, seasonal ingredients.
Recipes that we learned from our Mothers are almost sacred for us, especially when we no longer have them with us anymore. Here are 14 wonderful Mummy recipes Our Mummies often don't write their recipes down but every time our Ammas make a particular dish, it's more spectacular than the last time they made it! Without doubt, right? We were fortunate to get a few of our Ammis to jot down how she made a certain oh-so-yummy preparation
Asha Bhosle, the legendary playback singer, had a lifelong passion for cooking, which she considered a stress reliever and a way to connect with loved ones.
'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.'
Utilising banana leaves in cooking is a technique used for centuries across India and other parts of the world too
TasteAtlas, the online global food guide, has just released its list of top stews. Many Indian dishes make it to this compilation.
A fragrant, spiced yoghurt-cashew curry is the place for fillets of rohu.
Try your hand at yummy dry fry Mangaluru clams. Or attempt this delicious Bengali preparation of prawns with taro leaves.
Spice up your home menus preparing a creamy prawn curry and Bengali-style potatoes.
A parval or pointed gourd dish that's tangy and mustardy.
Rajbaris are a link to Bengal's rich past, of grand mansions, classical fine dining, and allow guests to be pretend zamindars for those few hours or days that they stay.
Jazz up your dinner menu with Kerala-style nethili or anchovies fish fry which goes well with steamed rice and a comforting bowl of dal.
Raakhee, who turns 77 on August 15, remains an enigma wrapped in a riddle. Dinesh Raheja remembers Raakhee telling him how she loves the rains and how she would drive down to Tulsi Lake in the 1970s and float paper boats in the water. He would like to imagine that Raakhee still does that at her farmhouse.
Bethica Das shares her favourite winter recipe.
He is not one for eating out, reveals Himanshu Sehgal of My Yellow Plate.
This Muri Ghonto recipe has its origins in former East Bengal, present-day Bangladesh.
A staple in Bengali households, Maachher Kaalia is a rich fish curry made with sweet-water fish.
An encyclopedia to the best Durga Pujo eating.
As Pranab Mukherjee passes away, we remember the man, the politician, the Rashtrapati.
Say hello to these delightful foodies from Kolkata!
Sunrisers Hyderabad's left-arm seamer Mustafizur Rahman is hoping to get his trademark cutters right in the Indian Premier League match against Kolkata Knight Riders, in Kolkata, on Saturday.
As Pranab Mukherjee steps down as President, we remember the man, the politician, the Rashtrapati.
Indians are becoming much more spendy and discerning travellers and look for places that can offer them a 'new' kind of experience.
Explore ingredients that you may have never thought to use or need to use better.
A fabulous vegetarian spread and an amazing range of sweets are also hallmarks of Bengali cuisine.
The best recipes will be featured on Rediff.com
Chef par excellence Satish Arora recalls his days working as a chef to prime ministers to Chandrima Pal.
'Our recipes come from our real-life experiences and have a story behind them.'
The very best of Indian cuisine was served to the Obamas at the presidential banquet
The best summer foods of India
Welcome to the little slice of heaven called Dawki.
A few basic ingredients are all you need to make this traditional dish.
These foodies will take you on a memorable gastronomical journey across Kerala.
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