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

Bengali road/dhaba-style tadka dal

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

Rice and crunchy veggies with a bengali twist

Hot and spicy, decadent and comforting

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

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

Savoury-sweet preparation of curried split Bengal gram

A Sunday-special mutton curry

Bengali egg curry

Hilsa fish steamed in mustard sauce

Spicy, curried snack made with yellow peas

The queen of panchmishali tarkari

Bengali deep fried puffy bread

Kolkata-style diamond-shaped breaded chicken

Savoury semolina with seasonal vegetables

Curried, new, winter potatoes and peas

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

A Kolkata cabin speciality

Potatoes in a nutty poppy seed gravy

Beaten rice with fresh winter vegetables