TIFFIN 

Although I say this about every Indian cuisine under discussion, I have to state, with renewed vigor, that the Bengalis really do have one of the most interesting regional Indian cuisines. The low-lying Ganges-Brahmaputra delta, the largest of its kind in the world, has bestowed a bounty of rice on the region, and the abundant rivers have shaped the cuisine so that river fish and other estuarine seafood make their way into almost every aspect of the cuisine. In addition, the

Breakfast takes all sorts of shapes and comes in a dizzying array of flavors. This recipe, for a stir-fry of basale soppu, comes from a woman named Jaya Gaonkar, whom I met in the coastal Karnataka town of Kumta. The area, near the temple complex of Gokarna, is famed for its salt pans and for its fisheries and Gaonkar told me that it wasn’t unusual for locals to eat fish for every meal because of its wide availability: some people even ate this simple and hearty mix of greens