Bengali

A regional variation of Saag Aloo, incorporating the pungent flavor of mustard oil and the complex aroma of 'panch phoron' (a five-spice blend) common in Bengali cuisine.

Spinach · Potatoes · Onion · Garlic

A regional variation from Bengal, this dish features fish marinated in yogurt and mild spices, often with mustard oil, and cooked gently. It's a lighter, tangier take on tikka.

Firm white fish fillets (like Rohu or Bhetki, or cod/haddock) · Plain yogurt · Mustard oil · Ginger paste