Calcutta-style biryani version 2.0

with minced meat

Climbing perch cooked in a mustard sauce

Rooti made with rice flour

Pan-roasted pork belly made during Tibetan New Year—a Wang family recipe

Spicy braised liver curry

Lahori-style classic sarson ka saag with mutton

Flatbread stuffed with winter radish

Lahori-style rajma cooked with mutton, liver and kidney

A ghee-laden fudge made of Bengal gram

Fish-head cooked in a braised onion-based sauce

Duck eggs cooked with dried fish

Sun-dried jackfruit seeds, roasted and mashed

Bittermelon stuffed with minced meat, with black bean and chilli bean dipping sauces

Climbing perch cooked in an onion–ginger–chilli sauce

Boneless chicken thigh, fried and tossed with onion, chillies, tomatoes and sauces—quick, easy, no-fuss

Calcutta-style biryani by Salma the Chef