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.
Ripe sweet pumpkins and potatoes braised slowly and finished with toasted spices and ghee—finest example of Bengali vegetarian cooking
Double chops of mutton, marinated with spices and creamy yoghurt and roasted until juicy and smoky.