A palmyra fruit pudding

Cauliflower florets steamed and batter-fried

Fried brinjal with stalk on

Stir-fried spinach

A cottage-cheese and reduced milk pudding

A chocolate cake for the ages

Slow-cooked, rich, bengali mutton curry

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

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

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

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

Spicy fish croquettes

Bengali rice pudding with date palm jaggery

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

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

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

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

The queen of panchmishali tarkari

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

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

Vinho de alhos

Savoury-sweet preparation of curried split Bengal gram

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