The Bengali cultural region spreads over West Bengal and well as the adjacent regions of Jharkhand and Bihar. West Bengal is located in the eastern part of India. It is one of the smaller states in India by size, however it is the largest in population. West Bengal is split into two natural geographic divisions, the Gangetic Plain in the south and the sub-Himalayan and Himalayan area in the north.

Hilsa, Tenualosa ilisha, is a freshwater fish found abundantly in the Bay of Bengal. It is known to be the national fish and pride of Bangladesh because of its incomparable smell, taste, and nutritious oil. According to Mayukh Sen, author of A Life Without Fish Stew, West Bengal’s devotion to its fish is a predisposition that stretches back centuries ago. That helped freshwater fish become an integral part of its cuisine.

Bengalis call ilish “queen of the fishes”. Ilish Machher Jhol is such a popular dish, during every monsoon season, Bengalis crave ilish curries. West Bengal has a number of rivers located within the region, where the freshwater fish is typically caught. This is unique, as most fish eaten in India is saltwater fish, due to its proximity to the ocean. Ilish recipes are passed down from generation to generation.

One essential element to Bengali cuisine is panch phoron, a 5-spice blend used in many dishes. This spice blend is used very often in Bengali cooking, and it includes cumin, brown mustard, fenugreek, nigella and fennel. These spices are toasted, and can be crushed into powder form for easier use. The combination of these flavors is delicious, and is unique to Bengali cooking. This Ilish recipe uses 2 of the 5 essential spices, mustard and nigella. It is also cooked in mustard oil, which is a popular choice in Bengali cooking.