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

Brinjal cooked in a yoghurt sauce

A cottage-cheese and reduced milk pudding

Bengali mutton curry, cooked in a pressure cooker, with tender pieces of meat and potatoes, and a light, flavourful broth.

Red winter radish cooked in spices

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

Fish fat, liver and intestine fritters

A tender, moist orange and poppyseed 'pound cake' with a sweet-sour orange drizzle

in a mushroom-pepper sauce

Chickpeas cooked with mutton

Light, fluffy, mildly-spiced chhana (cottage cheese) dumplings in curry.

Roasted moong dal with a medley of summer vegetables

Bengali crab curry with a twist

Calcutta-style biryani by Salma the Chef

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

The legendary bone-in chicken cutlet, stuffed with flavoured butter, breaded, and fried, from Trincas, Calcutta.

Curried, new, winter potatoes and peas

Rice-flour dumplings filled with a coconut–jaggery mixture and boiled in milk—a type of pithe

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