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Koi Maacher Hara Gouri
Description: This traditional cuisine of Bengal is prepared using two kinds of gravies: one tamarind-based and the other mustard-based. Bursting with flavours, the fish cooked in these gravies are enriched by the pungency contributed by mustard and the sweet-sour taste lent by tamarind.
Type: Cuisine
| DC Field | Value |
| dc.date.accessioned | 2020-09-15T09:38:05Z |
| dc.date.available | 2020-09-15T09:38:05Z |
| dc.description | This traditional cuisine of Bengal is prepared using two kinds of gravies: one tamarind-based and the other mustard-based. Bursting with flavours, the fish cooked in these gravies are enriched by the pungency contributed by mustard and the sweet-sour taste lent by tamarind. |
| dc.format.mimetype | image/jpeg |
| dc.type | Cuisine |
| dc.identifier.other | 192 |
| dc.format.medium | image |
| DC Field | Value |
| dc.date.accessioned | 2020-09-15T09:38:05Z |
| dc.date.available | 2020-09-15T09:38:05Z |
| dc.description | This traditional cuisine of Bengal is prepared using two kinds of gravies: one tamarind-based and the other mustard-based. Bursting with flavours, the fish cooked in these gravies are enriched by the pungency contributed by mustard and the sweet-sour taste lent by tamarind. |
| dc.format.mimetype | image/jpeg |
| dc.type | Cuisine |
| dc.identifier.other | 192 |
| dc.format.medium | image |
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