Flavours of India Part 16: Masor Tenga and the Light, Tangy Cuisine of Assam
Assamese food is simple, fresh and full of sour, herby flavours. Explore the cuisine of the Brahmaputra valley and make masor tenga, a light and tangy fish curry.
Flavours of India Part 9: Goan Fish Curry (Xitt Kodi) and the Indo-Portuguese Cuisine of Goa
Goa's food blends Konkani coastal cooking with 450 years of Portuguese influence. Explore Goan cuisine and cook the everyday favourite: coconut fish curry with rice.
Flavours of India Part 3: Shorshe Ilish and the Mustard-Laced Cuisine of Bengal
Bengal's food is a love affair with fish, rice and mustard. Learn about Bengali cuisine and the order of a Bengali meal, then cook the iconic shorshe ilish at home.
Flavours of India Part 2: Kerala Fish Curry (Meen Curry) and the Coconut-Rich Cuisine of Kerala
Kerala's cooking is built on coconut, curry leaves and the sour kudampuli. Discover the cuisine of God's Own Country and make a classic red Kerala fish curry at home.