Browsing Tag

the partition

Festive Specials

how did the salmon get into the shorshe diye machher jhaal

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…

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sarees tell stories

talk of the tangail

i have grown up around these light, floaty, slightly see through sarees in beautiful colours, or a typical ivoryish off white with woven borders, sometimes little bootis or motifs all over them, sometimes plain. taanter sharee. sarees of the loom. for hundreds of years and more – shantipur goes back 500 years i read – across weaving centres in bengal, both west and east (now bangladesh) cotton sarees have been woven by hand by ordinary people, no designers they, the…

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