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In Bengal and the Western Ghats, the rivers and sea dominate. The tradition of Macher Jhol (fish curry) is a daily prayer. Unlike the spice-heavy North, these traditions revere the and poppy seed . The lifestyle is lighter; meals follow the "Bhapa" (steaming) technique, wrapping fish in banana leaves with mustard paste.

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The tradition of "Tadka" or "Tempering" is the climax of her cooking. She heats ghee until it shimmers, then drops in mustard seeds. When they begin to pop like tiny firecrackers, she adds dried red chilies and curry leaves. This hot oil infusion is poured over a pot of yellow dal, creating a hiss and an aroma that drifts out the window, signaling to the neighbors that the afternoon meal is ready. The Art of the Meal In Bengal and the Western Ghats, the rivers and sea dominate