'Macher Jhol', the phrase is enough to make every Bengali grin ear to ear. Jhol is a watery or a runny gravy that can comprise any vegetable, fish, fritters or meat. 'Mach' or 'Maach' is a Bengali word for fish. The jhol or the gravy can be of many kinds, salty, spicy or creamy depending upon the ingredients used. The Tangra Macher Jhol is a piquant gravy dish comprising Tangra fish. Tangra is a small-sized catfish, this fish is so tiny that it is not even cut in seperate parts, only the gill is removed, and a few cuts are made on the body of the fish so that the masalas seep in. 'Tangra' fish is very popular in Bengali cuisine, even though its flesh is not as rich or buttery, it turns out to be very crispy when fried, adding great value to the dish.