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Browsing Tag
mustard
if you’re bengali, you’ve probably grown up eating shorshe diye machher jhaal, or mustard fish curry. it can be made with many kinds of fish, almost any kind: large bhetki (bekti), rui, katla, chitol; smaller tangra, koi, parshe, gurjaoli; of course, prawns, even pomfret. clearly, we love mustard. but it’s made with special enthusiasm in the rainy season, the monsoon months, when the ilish or hilsa fish comes to the mouth of the river, the estuary or mohona, and its…
Our guest writer Achala Srivatsa loves to cook and ponder the finer points of what we eat. This is her thoughtful take on rasam, with a tadka of flavourful musings. The earliest memories I have of my childhood are of being sick with a sore throat and fever. Those days my food habits were, shall we say, not very refined in that I’d pretty much eat anything I was given, anything I found or otherwise came my way. A group…