This is the "Bengali ___ Machch", a slightly sour fish curry recipe in which the fish is marinated in subtle spices and cooked in a creamy gravy. It is possible that the type of gravy used lends the sour touch to the dish. Fill up the dish's name, the blank represents the gravy in which it is cooked.

Pictured here is the Fish Kabirji, a very popular tea time snack in Bengal. In this dish, fish pieces are marinated in spices and then wrapped in gram flour and breadcrumbs before being deep fried. It is said that "Kabirji" was a mispronounciation of a word used by the Britishers to describe this snack. So, how were the British calling this dish?

What you are seeing here is the delicious Daab Chingri, a curry that is cooked using tender coconut. Often cooked during Poila Boishakh and Raksha Bandhan, what makes it different is that it is served in a tender coconut. With what seafood is this Daab Chingri made?

A dish considered very special in Bengali cuisine, this is Gondhoraj Maach. This dish is known for its very unique floral fragrance that is largely due to the use of the leaves of the Gondhoraj in its preparation. What sort of a tea is this Gondhoraj?

Considered as one of the most common fish dishes in Bengali cuisine, this is the Macher Jhol that is usually made with either Hilsa, Rohu or Catla. What does Macher Jhol mean?