Vinho de alhos

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

Slow-cooked, rich, bengali mutton curry

CTC tea steeped in milk, and flavoured with ginger, cloves and cardamom.

Bengali-style curried new-potatoes cooked in a savoury, tangy sauce, and sprinkled with green peas.

Bengali rice pudding with date palm jaggery

A simple mash of potatoes, onions, garlic, and chillies.

Drums of heaven

A simple technique for that much-yearned-for jhurjhure bhaat

Pockets of kheer, sealed with a clove, deep fried, and coated with sugar syrup

Double chops of mutton, marinated with spices and creamy yoghurt and roasted until juicy and smoky.

A Bengali classic served with luchi

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

Spicy fish croquettes

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