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A crunchy spindle-shaped savoury snack—a great accompaniment to evening tea.

This prized Bengali recipe for hilsa steamed in mustard sauce looks gorgeous, but cooks quickly. Perfect for dazzling guests!

Seasonal fruit and vegetables in a fermented shrimp and chilli paste—a Chakma speciality

A delicious, quick snack made with boiled potatoes tossed in tamarind, lime and spices—a Kolkata specialty

Chicken cooked in a thin, pearly white gravy such as the kind served in restaurants like Sabir, Aminia, Shiraz, Royal, Arsalan, etc.

The secret technique to the crunchiest chilli chicken in a hot, sour and mildly sweet sauce. Calcutta’s Tangra-style chilli chicken!

Subtle but rich in flavour, chingri malaikari—giant tiger/freshwater prawns cooked in creamy coconut-milk curry—is a Bengali treat.

A step-by-step guide to make phuchka/pani puri/gol gappa papri, spicy potatoes and tamarind water at home!