Bengalis have their unique way of preparing seasonal vegetables, especially during the winter months. Just like the fragrance of a new book, the East Bengali dishes from the winter kitchen can entice ...

On a quiet table sits a moulded piece of semolina (suji) halwa. It looks simple enough, almost austere. There is no heavy gloss of ghee, no syrup pooling around the edges, no elaborate garnish.

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 ...

Sukanya Kar Bhowmik came to the United States in 2011, when her husband, Sayan, was transferred from his job in Kolkata, India, to New Jersey. Like many who settle far from home, Kar Bhowmik, a native ...

This is Part 1 of a 3-part series. The autumn cookbook publishing season has just kicked off, and it’s a particularly exciting one — especially for cooks who enjoy exploring the world in their ...

Luchi To Radha Ballavi, 5 Traditional Bengali Breads Worth Trying. Some are light and airy, others rich and indulgent, but each has its own place in Bengali culture. Usually paire ...

Bengali cuisine has a lot of surprises. And it is this intrigue that you might encounter in every bite that sets it apart. Novel preparations, new tastes, subtle spices -- that your tongue tries to ...

Savour the flavour of summer with this healthy Bengali Aamer Dal recipe. Made with toor dal, raw mango, and jaggery, it's the best cooling, protein-rich meal.

This easy recipe shows you how to recreate the classic Bengali dessert with the same comforting taste and texture.