In Bengali homes, fish curry is not just a dish, but an emotion, which is lived every day. It's the aroma of mustard oil, and ...

Mix together the turmeric, black pepper, cayenne pepper, and caraway seeds. Add the tilapia pieces and toss to coat. Cover and let sit for 30 minutes in the refrigerator. In a blender, combine the ...

This recipe details how to make a flavorful Bengali chicken curry efficiently in a pressure cooker. By sautéing aromatics and spices before pressure cooking, the dish achieves a rich, tender result in ...

Nadia Chaudhury is a born-and-raised New Yorker who is an editor for Eater’s Northeast region and Eater New York, was the former Eater Austin editor for 10 years, and often writes about food and pop ...

Leafy greens are an essential part of Indian cooking, showing up in everyday meals as well as in unique regional specialities ...

For most Bengalis, just the word “mutton” instantly paints an image of kosha mangsho, slow-cooked and dark brown, with a thick, spiced gravy clinging to tender meat. But Bengal’s culinary heritage ...

The first time you cook a meal for yourself feels like a milestone. The first time you cook a meal for yourself feels like a milestone. You move out for studies or a ...