Vinho de alhos

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

Kolkata-style, crumb-coated, vegetable cutlet made with winter vegetables like beetroot and carrots, and boiled potatoes.

Barbeque or oven–grilled chicken with tandoori spices

The queen of panchmishali tarkari

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

An indigenous variety of green figs cooked in a ginger–cumin sauce

Koi fish cooked with fresh orange juice and seasonal tangerines.

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

Subtly flavoured cottage cheese cooked in leaf parcels

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

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