If you are in Bengal at this time, you will hear an interesting medley of kitchen sounds: the sizzling hum of fish being fried, the grind of mustard seeds being turned into a paste, the sharp sounds of onion and garlic being grated and the splutter of seeds in hot oil. For this is the time when cooks and kitchens get especially busy – and all ready to fete a son-in-law. We hopped into Oh! Calcutta in South Delhi to try some authentic Bengali food and our favourite was Kancha aam diye bekti paturi(steamed betki with raw mango). In the olden days, fish was often steamed in the handi when the rice was being cooked. But the banana leaf works wonders, too. Though mustard oil and mustard paste are the main ingredients, raw grated mango adds punch.
