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.

A palmyra fruit pudding

made with taal (palmyra) pulp

A light potato curry

A light potato curry

Bottle gourd cooked with prawns

A charred green mango cooler

Brinjal cooked in a yoghurt sauce

A cottage-cheese and reduced milk pudding

Red winter radish cooked in spices

A fried mood-dal 'pithe' with a coconut-jaggery stuffing

Fish fat, liver and intestine fritters

in a mushroom-pepper sauce

Chickpeas cooked with mutton

Roasted moong dal with a medley of summer vegetables

Spicy fish croquettes

Banana stem cooked in spices

two variations

Or, dahi vada

From Ming Room

Tiny river-shrimp fritters

Rice cooked with fish head

Light, refreshing toor dal with tomato and coriander

Tyangra fish curry with winter radish

Pressure cooker chicken curry

Curried, new, winter potatoes and peas

A classic custard that is both comforting and classy

A spectacular polao-like khichuri

Bengali chitol fish dumplings

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