'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.'
With hilsa prices soaring, when you do cook it you need the finest recipe.
Here's your opportunity to sample ilish dishes from the royal homes of Bengal, says Avishek Rakshit.
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.
An encyclopedia to the best Durga Pujo eating.
Chitrita Banerji's new book, Bengali Cooking, takes readers into the kitchens of West Bengal and Bangladesh through the changing seasons. And if it starts to rain, nothing matters more to the Bengali palate than the hilsa fish and the many ways it can be consumed.
Rediff readers share their food pics.
Satvik food is de rigueur this time of the year in most Western and Northern Indian homes, say chefs and food historians Arundhuti Dasgupta and Shally Seth Mohile.
In Indranee Ghosh's latest book you will discover some untold secrets about the hill station in the north east of India.
We bring you traditional Bengali preparations to help celebrate Durga Puja.
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Presenting two Bengali recipes to drool over. You can share yours too!
