Tanya Munshi's Lifestyle Portal

Here’s a consolation prize winning recipe sent in by one of our readers Karthika Raj – it’s called Rosy’s Fish Curry.

For those of you who’ve always wanted to try out a fish curry from God’s own country – well, maybe Karthika’s recipe could be of help.

But before we begin, here’s something about our reader.

Apart from being a Naval wife, Karthika is a film director from the National Institute of Design, Ahmedabad who has assisted ace directors such as Priyadarshan and Rajiv [More...]

Fish Curry in Mustard Gravy when complimented with steam rice is the perfect comfort food to be had in winter afternoons. This is one of my favourite fish curries prepared the Bengali way. There are several other methods of preparing absolutely delicious fish curries in Bengal, but the one with mustard gravy tops the list.

You can prepare this gravy for almost any kind of fish from Ilish, Katla, Paabda, Bhetki, Paarshey – the works! This is how my mom makes it and I’m [More...]

This is my all time favourite fish accompaniment – low on oil and very easy to make. This fish fry is a hit on winter nights, when you enjoy a simple meal of steamed rice or roti with daal at dinner [More...]

This is one place I am glad has several branches in Mumbai, one in Singapore and the other in Mangalore. I have visited Gajalee in Mumbai (the Andheri East branch) and in Mangalore and I am a huge fan of the restaurant. Had I known they had a branch in Singapore, I would have surely made a beeline for a good meal there during my trip to Singapore last [More...]

One of the most popular family restaurants in Panjim that we highly recommend is Ritz Classic. Usually packed during lunch and dinner, it is worth the wait as you will be rewarded with the best fish curry meals in [More...]

If you ask a Bengali what the word ‘Fish’ means to him,  his eyes will light up through his glasses and his mouth will start watering instantly and you would have got an answer; well in most cases. In Bengali cuisine, fish – especially Rohu and Catla, and of course the Ilish during special occasions, are cooked in several styles – with mustard seed paste , onion seeds, curd or milk – but all cooked in Mustard Oil, because that’s what [More...]