Cholar Dal (Bengali Chana Dal with Fried Coconut)

Cholar Dal (Bengali Chana Dal with Fried Coconut)

Cholar dal is Bengal’s festive dal — thicker and slightly sweet compared to everyday dal, studded with fried coconut slivers and raisins, and finished with a tempering of ghee, bay leaf, and whole garam masala. It’s the dal that shows up on Bengali thalis for special occasions, most often paired with luchi (puffed fried bread) … Read more

Shorshe Salmon (Bengali Mustard Fish)

Shorshe Salmon (Bengali Mustard Fish)

Shorshe maach — fish in mustard sauce — is one of Bengal’s most iconic curries, traditionally made with hilsa or rui. This version uses salmon, which isn’t classic but works beautifully: its richness balances the sharp, pungent mustard paste, and the fillets stay intact through the short simmer instead of flaking apart. The whole dish … Read more