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two variations

Or, dahi vada

From Ming Room

Tyangra fish curry with winter radish

Pressure cooker chicken curry

A veritable cutlet from the Russian empire

Curried, new, winter potatoes and peas

A spectacular polao-like khichuri

Prawns steamed in bottle-gourd leaf parcels

Fried green amaranth

Rohu fish curry with summer vegetables

A hot and garlicy dried-fish preparation

Light curry of shingi machh (Asian stinging catfish), with vegetables

Stir-fried jute leaves

with chholar dal (Bengal gram) stuffing

with fish stuffing

Bengali jackfruit curry

A light, midly bitter stew of summer vegetables

Ground poppy-seed fritters

Bhetki fillet in banana leaf parcels

A light chicken curry

Slimy goodness

Crunchy batter-fried jute leaves

Or more accurately, lime and orange tart

An Anglo-Indian take on ribs

Rum and chocolate—could it be any better?

Savoury semolina with seasonal vegetables

A popular Calcutta cabin and streetside dish

The biyebari-style fish kalia that everyone loves

The queen of panchmishali tarkari

Fish cutlet wrapped in a light, fluffy egg covering

Cutlets of Bhetki coated in a piquant marinade

Succulent mutton kathi kabab wrapped in crisp porota

The reigning queen of Bengali kochuris

A light puffed-rice snack

A special dal with fresh fish head

A Bengali classic served with luchi

A Mughlai delicacy with mutton chops

Ash gourd stuffed, then fried

A fun, quick chutney with papaya

A vegetable medley with fresh fish head

Bengali onion fritters

An easy shukto with green papayas

Bengal summer in a bowl

Sweet and sour fish stew for summer

A special Eid-morning dessert

Stuffed paratha with roasted gram flour

A Tagore family recipe

Kolkata street snack of boiled potatoes

Okra in a mustard-poppy sauce

A Bengali vegetarian classic

Banana blossom paturi

An easy korma for special occasions

Potol in fragrant rice

Bitter gourd and pumpkin stir-fry

Drumsticks in a light vegetable medley

Potatoes in a nutty poppy seed gravy

Pan-fried chicken winglets

Three styles of cabbage fritters

Waste nothing!

A Bengali winter pithe

The ultimate Bengali comfort food

Inspired by one of our favourite sandwich joints in New Market, NV Stores!

A chocolate cake for the ages

VIinho de alhos to vindaloo

An old fashioned pudding, with tea-custard sauce

Beaten rice with fresh winter vegetables

Shingara with a potato and cauliflower filling—a winter treat

Spicy potato curry served alongside kochuri at roadside stalls

Bengali road/dhaba-style tadka dal

An Iranian dish comprising chelo (rice) and kabab (barbecued meats)

Chicken kathi kababs wrapped in flaky porota

Calcutta cabin-style egg devils

Not to be confused with Chinatown's wok-fried chow mein

Eaten all over India, this version is unique to Bengal

A Sunday-special mutton curry

Bengali batter-fried sliced brinjals

The secret behind soft rotis/phulkas that stay soft even when cold

Ilish—deep-fried

Hilsa fish steamed in mustard sauce

Crunchy fried chicken in a hot-sour sauce

A creamy, delicate, small potol curry

Creamy, mildly sweet, set rice pudding

A distinctive biryani full of flavour but low on spiciness and heat.

Ultimate Mughlai delicacy of thin slices of lean beef marinated in a nutty rich marinade and slow cooked in fat

A chilled sweet, savoury and sour watery chutney made from small green mangoes with an added kick of pungent mustard oil.

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

Elegant saffron laden rice koftas—a 100 year old snack from Tagore's niece, Pragyasundari Debi's cookbook.

With two variants—topped with fried prawns or dal'er bora

Bengali special spicy green plantain fritters soaked in a warm gingery curry

Subtle but rich in flavour, chingri malaikari—giant tiger/freshwater prawns cooked in creamy coconut-milk curry—is a Bengali treat.

A bright yellow, sweet Bengali polao redolent with ghee and garnished with fried cashews and raisins.

Bengali appetiser of stewed vegetables

Ridged-gourd stewed in a mild sauce with coconut, green chillies and nigella seeds.

A fiery mishmash of green banana peels

The most most flamboyant sibling of the mashed potato family, aloo bhorta is the easiest and tastiest thing to make with potato.

Kumro-chingri’r dalna is a warm, mellow, hearty Bengali-style prawn curry with some nutritious pumpkin thrown in for good measure.