Fish roe fritters in a spicy sauce

A flavourful, light curry with pabda fish

Fish roe fritters

A rich, onion-based preparation of the Indian featherback

A dry stir-fry of banana stem

Barbeque or oven–grilled chicken with tandoori spices

Crunchy lentil fritters soaked in sugar syrup

A stir-fry with onion-blossom stalk

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

Chicken cooked in a thin, pearly white gravy such as the kind served in restaurants like Sabir, Aminia, Shiraz, Royal, Arsalan, etc.

Bengali chitol fish dumplings

Taro stolons cooked with mustard and prawns

Creamy, mildly sweet, rice pudding, set in an earthen bowl, firni/phirni can be customised to a few different flavourings of your choice.

Rice-flour dumplings filled with a coconut–jaggery mixture and boiled in milk—a type of pithe

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

Crisp fritters made with tiny Ganges river sprat

Dry-cured fish cooked with summer vegetables

Pumpkin vine cooked with a medley of vegetables

Samosa with arahar dal filling

A festive, rich, spiced cake with dried fruits and nuts

With winter vegetables

Koi fish cooked with fresh orange juice and seasonal tangerines.

A sweet semolina porridge.