Slow-cooked, rich, bengali mutton curry

The biyebari-style fish kalia that everyone loves

with fish stuffing

with chholar dal (Bengal gram) stuffing

Deep-fried, puffy bread stuffed with a spiced green-peas-and-hing filling

A bright yellow, sweet Bengali polao redolent with ghee and garnished with fried cashews and raisins.

Bengali-style curried new-potatoes cooked in a savoury, tangy sauce, and sprinkled with green peas.

Rice and crunchy veggies with a bengali twist

A Bengali deep fried pastry with a delicious filling of biuli’r (urad) dal spiced with fennel seeds, ginger and green chillies.

Hot and spicy, decadent and comforting

A wide array of mild, sometimes bitter, milky curries served for lunch to open up the palate for the oncoming spicier courses

Savoury-sweet preparation of curried split Bengal gram

A Sunday-special mutton curry

Curried, new, winter potatoes and peas

Bengali deep fried puffy bread

Fried lentil cakes in a flavourful sauce

A fun, quick chutney with green papaya

A Bengali sweet-spicy tomato compote with dried fruits

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

An easy korma for special occasions

An Iranian dish comprising chelo (rice) and kabab (barbecued meats)

Bhetki fillet in banana-leaf parcels

A Bengali cauliflower-and-peas curry

A Tagore family recipe

Chunks of paneer(cottage cheese) in a spicy, comforting sauce

A Bengali classic served with luchi

Fresh parshe cooked in mustard paste and yoghurt, simmered with flavourful brinjal and dal'er bori.

Bengali chitol fish dumplings

Prawns steamed in bottle-gourd leaf parcels

Potol cooked with fragrant rice

A classic custard that is both comforting and classy

Bengali crab curry with a twist

Light, fluffy, mildly-spiced chhana (cottage cheese) dumplings in curry.

Double chops of mutton, marinated with spices and creamy yoghurt and roasted until juicy and smoky.

Calcutta-style biryani version 2.0

Bengali mutton curry, cooked in a pressure cooker, with tender pieces of meat and potatoes, and a light, flavourful broth.

Roasted moong dal with a medley of summer vegetables

Calcutta restaurant style prawn cocktail

Bottle gourd cooked with prawns

Mutton cooked without onion or garlic

Barbeque or oven–grilled chicken with tandoori spices

Refreshing and super-delicious, a perfect accompaniment to mutton, chicken, biryani, etc.—a Siddique family recipe

Long-grain rice, layered and cooked on dum—a Siddique family recipe

A light, mildly sweet mutton stew—a Siddique family recipe

Koi fish cooked with fresh orange juice and seasonal tangerines.

Spicy braised liver curry

A seasonal chutney with elephant apple and Indian olives, made during autumn

A rich, onion-based preparation of the Indian featherback

Calcutta-style biryani by Salma the Chef