A Bengali sweet-spicy tomato compote with dried fruits

Bengali rice pudding with date palm jaggery

Fresh parshe cooked in mustard paste and yoghurt, simmered with flavourful brinjal and dal'er bori.

Bengali-style curried new-potatoes cooked in a savoury, tangy sauce, and sprinkled with green peas.

Kolkata-style, crumb-coated, vegetable cutlet made with winter vegetables like beetroot and carrots, and boiled potatoes.

The classic Calcutta fruitcake—a fixture in many homes around Christmas-time—is a rum-soaked, fruit-and-nut encrusted indulgence.

Deep-fried, puffy bread stuffed with a spiced green-peas-and-hing filling

Savoury-sweet preparation of curried split Bengal gram

Red hot dipping sauce

Clear pork stock or broth

Slow-cooked, rich, bengali mutton curry

Chunks of paneer(cottage cheese) in a spicy, comforting sauce

Spicy, curried snack made with yellow peas

Rice and crunchy veggies with a bengali twist

Kolkata-style diamond-shaped breaded chicken

Calcutta’s most popular and iconic street food

Easy pan-fried, ground mutton or beef kababs

This crispy, tangy, savoury 'chaat' is a popular Calcutta street food dished out by phuchkawalas and is super easy to make.

A hearty Bengali Ilish (Hilsa) curry that takes just six ingredients and 30 minutes to cook.

A Tibetan steamed bread

A dry roasted Bengali spice blend

A pan-fried flatbread stuffed with a filling of mashed potatoes

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

The Bengali variant of the South Asian ‘khichdi’, made with nutty, roasted moong dal and fragrant gobindobhog rice.

A mild, milky curry of bottle gourd

A light curry with pointed gourd

A slow-cooked stew of meat, grains, and pulses.

Calcutta restaurant style prawn cocktail

Moog dal with bitter melon and bottle gourd

Curried bottle gourd

A handy, simple and versatile keema recipe for a variety of fillings

The sub-continent’s favourite snack with a deliciously meaty twist

A quick and simple recipe of batter-fried bitter gourd rings.

Sweet and sour mosur dal with green mangoes

Pockets of kheer, sealed with a clove, deep fried, and coated with sugar syrup

Hot and spicy, decadent and comforting

A quick stir-fry of bottle-gourd peels.

A flavourful, light curry with pabda fish