A spicy, fudgy mash made of pointed gourd (potol) peels.

Subtly flavoured cottage cheese cooked in leaf parcels

Barbeque or oven–grilled chicken with tandoori spices

The large, fatty, fiercely predatory catfish, Boal, in an onion-based sauce

A festive, decadent version of Bengali cauliflower and cottage cheese dalna in a ginger–cumin sauce.

Fish roe fritters in a spicy sauce

Fish roe fritters

A rich, onion-based preparation of the Indian featherback

A dry stir-fry of banana stem

Crunchy lentil fritters soaked in sugar syrup

A stir-fry with onion-blossom stalk

A special dal that uses vegetables that are in season for exactly one week

A quick and delicate dal tempered with radhuni, a type of seed that is quite unique to Bengal.

Savoury-sweet preparation of curried split Bengal gram

Light, crisp batter-fried hummingbird tree flowers

Light, crisp batter-fried pumpkin flowers—plus a bonus stuffing option!

Seasonal cauliflower cooked with fragrant gobindobhog rice

Dry-cured fish cooked with summer vegetables

Pumpkin vine cooked with a medley of vegetables

A quick stir-fry of bottle-gourd peels.

Cauliflower florets steamed and batter-fried

Stir-fried spinach

Taro stolons cooked with mustard and prawns

Hot-sour-spicy duck slow-cooked with garlic, vinegar and spices