►Jhal : Literally, 'hot'. A great favorite in West Bengali households, this is made with fish or shrimp or crab, first lightly fried and then cooked in a light sauce of ground red chilli or ground mustard and a flavoring of pãch-phoron or kala jira. Being dryish it is often eaten with a little bit of dal pored over the rice
►Jhol : A light fish or vegetable stew seasoned with ground spices like ginger, cumin, coriander, chili, and turmeric with pieces of fish and longitudinal slices of vegetables floating in it. The gravy is thin yet extremely flavorful. Whole green chilis are usually added at the end and green coriander leaves are used to season for extra taste. This term is also used to refer to any type of stew in meat, fish or vegetable dishes.
►Kalia: A very rich preparation of fish, meat or vegetables using a lot of oil and ghee with a sauce usually based on ground ginger and onion paste and garom mashla
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