Tyangra machh cooked with red, winter radish and potatoes
A quick, sumptuous, and light chicken curry using flavourful winter vegetables, cooked entirely in a pressure cooker.
The legendary bone-in chicken cutlet, stuffed with flavoured butter, breaded, and fried, from Trincas, Calcutta.
Slow-cooked new potatoes and peas in a spicy braise
A decadent, polao-like rice and dal khichuri laden with ghee and dried fruits
Prawns, coated with a delicious sauce made of mustard, yoghurt, and coconut, and steamed in bottle-gourd leaf parcels
