Patla Macher Jhol
This Bengali recipe from sustainable seafood initiative InSeason Fish highlights the bold, meaty flavours of the tonguesole fish—abundantly available in December along both coasts of India.
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Bengali
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Didu’r Payesh
Preparing payesh is a celebration of love, patience, and tradition, with each spoonful telling a story of familial bonds and shared meals.
Aamra Chutney
In Bengal, chutney is made with seasonal sweet and sour fruits. This recipe for chutney from Sienna cafe uses aamra, also known as hog plum. Hog plum, which tastes like a sharper and more acidic green apple, shines in chutney, pickles, and jams.
Sama Chal Potol
Made with barnyard millet and pointed gourd, and paired with a cooling raita, this pulao is the perfect dish for a hearty and nourishing lunch.
Maacher Tel Chocchori
A rich and flavourful Bengali dish of fish offal and pumpkin, as shared by Avinandan Kundu.
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