A distinctive biryani full of flavour but low on spiciness and heat.

Creamy, mildly sweet, rice pudding, set in an earthen bowl, firni/phirni can be customised to a few different flavourings of your choice.

Crunchy fried chicken in a hot-sour sauce

Kolkata-style diamond-shaped breaded chicken

Kolkata-style, crumb-coated, vegetable cutlet made with winter vegetables like beetroot and carrots, and boiled potatoes.

A spectacular polao-like khichuri

Calcutta-style biryani version 2.0

The legendary bone-in chicken cutlet, stuffed with flavoured butter, breaded, and fried, from Trincas, Calcutta.

Chicken cooked in a thin, pearly white gravy such as the kind served in restaurants like Sabir, Aminia, Shiraz, Royal, Arsalan, etc.

From Ming Room

Barbeque or oven–grilled chicken with tandoori spices

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

in a mushroom-pepper sauce

Chinese barbecue pork

Calcutta-style biryani by Salma the Chef