The people of Bihar, usually cook food in mustard oil that adds pungency. They enjoy cooking and eating, tasty and healthy food using seasonal ingredients with aromatic local spices. Garlic, ginger and green chillies play a special role.
'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.
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.
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