Bengali road/dhaba-style tadka dal

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

Rice and crunchy veggies with a bengali twist

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

Hot and spicy, decadent and comforting

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

This is the classic recipe for hilsa/ilish in a mustard sauce, steamed in banana-leaf parcels.

Savoury-sweet preparation of curried split Bengal gram

A Sunday-special mutton curry

Spicy, curried snack made with yellow peas

Hilsa fish steamed in mustard sauce

Bengali egg curry

The queen of panchmishali tarkari

Bengali deep fried puffy bread

Curried, new, winter potatoes and peas

Savoury semolina with seasonal vegetables

Kolkata-style diamond-shaped breaded chicken

Brinjal coated with a gram-flour batter and deep-fried until crisp and golden.

Potatoes in a nutty poppy seed gravy

A Kolkata cabin speciality

Beaten rice with fresh winter vegetables