Duck eggs cooked with dried fish

Fish roe fritters in a spicy sauce

Fish roe fritters

Ridged gourd and lentil fritters in a poppy-based stew

with minced meat

Climbing perch cooked in a mustard sauce

A rich, onion-based preparation of the Indian featherback

A dry stir-fry of banana stem

Pan-roasted pork belly made during Tibetan New Year—a Wang family recipe

A ghee-laden fudge made of Bengal gram

Rooti made with rice flour

Barbeque or oven–grilled chicken with tandoori spices

Calcutta-style biryani version 2.0

Crunchy lentil fritters soaked in sugar syrup

Lahori-style classic sarson ka saag with mutton

A classic Punjabi dish with winter's fresh mustard greens

Flatbread stuffed with winter radish

Fried brinjal with stalk on

A stir-fry with onion-blossom stalk

With winter vegetables

A light, green-tamarind chutney

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

Spicy braised liver curry

Lahori-style rajma cooked with mutton, liver and kidney

Refreshing and super-delicious, a perfect accompaniment to mutton, chicken, biryani, etc.—a Siddique family recipe

Long-grain rice, layered and cooked on dum—a Siddique family recipe

A light, mildly sweet mutton stew—a Siddique family recipe

Crisp fritters made with tiny Ganges river sprat

Fish-head cooked in a braised onion-based sauce

Dry-cured fish cooked with summer vegetables

Pumpkin vine cooked with a medley of vegetables

Koi fish cooked with fresh orange juice and seasonal tangerines.

Taro stolons cooked with mustard and prawns

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

Stir-fried spinach

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

Mutton cooked without onion or garlic

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

A special dal that uses vegetables that are in season for exactly one week

Subtly flavoured cottage cheese cooked in leaf parcels

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

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

made with taal (palmyra) pulp

A palmyra fruit pudding

A light potato curry

A light potato curry

Bottle gourd cooked with prawns

A charred green mango cooler