Spring chicken with baby potatoes, carrots, onions, green beans and papaya in a milky white stew
Coveted Bengali fish delicacy of thick, fatty cuts of mature Katla carp in a fiery red onion, ginger and yoghurt sauce.
Fresh seasonal vegetables from late autumn, stewed together with ginger and Bengali five spice—fit for an offering to the Goddess
Silky fillets of Bhetki, coated with spicy-green marinade, then crumb coated and fried—a Calcutta specialty!
A Bengali deep fried pastry with a delicious filling of biuli’r dal spiced with fennel seeds, ginger and green chillies.
Fried fresh carp head takes the already special roasted moog dal to the pinnacle of Bengali dal-hood. Highly recommended.