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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!