Bengali Maacher Tel: Adopting The Nose-To-Tail Cooking Method
While the recent move towards sustainable cooking has awoken the world to the benefits of nose-to-tail use of fish, in kitchens across India, this philosophy is age-old. Known in Bengali as Maacher Tel, fish fat, liver, eggs and intestines are turned into delicious dishes that pair extraordinarily well with simple boiled rice. Here’s a recipe you can try.