A runny, comforting, fragrant khichuri for divine offerings or unexpected rains
This is the classic recipe for hilsa/ilish in a mustard sauce, steamed in banana-leaf parcels.
Hilsa fish steamed in mustard sauce
Brinjal coated with a gram-flour batter and deep-fried until crisp and golden.
A hearty Bengali Ilish (Hilsa) curry that takes just six ingredients and 30 minutes to cook.
A palmyra fruit pudding
made with taal (palmyra) pulp