Calcutta-style biryani version 2.0

with minced meat

Climbing perch cooked in a mustard sauce

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

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

Rooti made with rice flour

Spicy braised liver curry

Handrolled cowry shells in a hearty broth

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

A quick, fiery chicken liver stir-fry

Duck eggs cooked with dried fish

A side of mashed chicken with fresh herbs

Fish-head cooked in a braised onion-based sauce

Sun-dried jackfruit seeds, roasted and mashed

Fresh, firm tofu (teokon) stuffed with a pork filling, served with black bean sauce

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

A sweet rice dish with red winter carrots and dried fruits, a Punjabi delicacy

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

Chinese barbecue pork

Climbing perch cooked in an onion–ginger–chilli sauce

Calcutta-style biryani by Salma the Chef