A Bengali deep fried pastry with a delicious filling of biuli’r (urad) dal spiced with fennel seeds, ginger and green chillies.

Silky fillets of Bhetki, coated with spicy-green marinade, then crumb coated and fried—a Calcutta specialty!

The queen of panchmishali tarkari

Curried, new, winter potatoes and peas

A handy, simple and versatile keema recipe for a variety of fillings

Bengali chitol fish dumplings

Fresh parshe cooked in mustard paste and yoghurt, simmered with flavourful brinjal and dal'er bori.

Tiny river-shrimp fritters

A wide array of mild, sometimes bitter, milky curries served for lunch to open up the palate for the oncoming spicier courses

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

Spicy fish croquettes

Light, fluffy, mildly-spiced chhana (cottage cheese) dumplings in curry.

A seasonal chutney with elephant apple and Indian olives, made during autumn

A sweet, sour Bengali chutney made from two kinds of hog plum (biliti amra and deshi amra), spiced with bhaja masala

A cottage-cheese and reduced milk pudding

Stir-fried spinach

Fried brinjal with stalk on

Cauliflower florets steamed and batter-fried

A palmyra fruit pudding

made with taal (palmyra) pulp

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

Subtly flavoured cottage cheese cooked in leaf parcels

Mutton cooked without onion or garlic