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

Mutton pieces slow-cooked with an array of dals and spices—a Ramzan speciality.

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

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

Hot momo chutney made with dried red chillies and vinegar.

Thoroughly tested recipe that produces restaurant-quality succulent chicken tandoori at home with or without a grill.

Clear soup made by boiling pork bones with onions, carrots, bay leaves, and peppercorns.

Garam masala is essential to South Asian cooking. It is a blend of spices, whose proportions vary from region to region.

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

Popular in Bihar, this porota stuffed with roasted chickpea flour, is easy to make, and is a filling a meal on its own.