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

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

Hilsa fish steamed in mustard sauce

Brinjal coated with a gram-flour batter and deep-fried until crisp and golden.

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

Onion fritters

Crispy, sticky complexly flavoured palmyra pulp fritters

made with taal (palmyra) pulp

A palmyra fruit pudding

Fish roe fritters in a spicy sauce

Fish roe fritters