Machh : From Kitchen to Table

It’s that time of the year again. Pujo is over, the lights and music have subsided, and we Bengalis, with heavy hearts, are slowly returning to our daily routine. However, to keep some of the Bong spirit alive, we still have two instalments of the Machh series to deal with. Here’s Part 3… Last time,…

The Magic of Mangsher Jhol

In my house, mutton wasn’t cooked very often, and usually reserved for special occasions. One of those occasions was Pujo, when a batch of mutton would be brought from the market and cooked into a delicious jhol. Which is why, to this day, a mutton curry to me feels celebratory, almost ceremonial, and also why…

Machh : In the Kitchen

In Part 1 of this series, we began our journey with a visit to the fish market and an overview of the major cuts of fish. It’s time to get cooking, and what better to start with than the simplest fish dish possible? The recipe couldn’t be simpler: coat pieces of fish in salt and…

Machh : From Market to Kitchen

It is an understatement to say that fish is an integral portion of Bengali cuisine. It is hard to imagine Bengali food without fish and rice. The fertile delta of the Ganges means that there is never a dearth of freshwater fish, and we Bongs are experts at making the best of it. However, the…