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

with chholar dal (Bengal gram) stuffing

with fish stuffing

Bengali jackfruit curry

Light and midly bitter stew of summer vegetables

Ground poppy-seed fritters

Or Chitoi Pithe

with sweet chutney

Bhetki fillet in banana-leaf parcels

Mildly flavoured kolaier dal or urad dal

Crunchy batter-fried jute leaves

A tart, creamy lime-orange custard in a flakey, buttery pie—includes bonus tricks to a perfect shortcrust pastry shell!

An Anglo-Indian take on ribs

A slow-cooked stew made from shank meat and marrow bones

Decadent, chocolatey, rum-soaked cake pops that are perfect for the holidays and require no baking.

Savoury semolina with seasonal vegetables