Slow-cooked, rich, bengali mutton curry

The biyebari-style fish kalia that everyone loves

with chholar dal (Bengal gram) stuffing

with fish 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.

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

Rice and crunchy veggies with a bengali twist

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

Bengali deep fried puffy bread

Curried, new, winter potatoes and peas

Fried lentil cakes in a flavourful sauce

A fun, quick chutney with green papaya

An easy korma for special occasions

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

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

A Bengali sweet-spicy tomato compote with dried fruits

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

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

A Bengali classic served with luchi

Prawns steamed in bottle-gourd leaf parcels

Potol cooked with fragrant rice

Bengali chitol fish dumplings

A classic custard that is both comforting and classy

Bengali crab curry with a twist

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

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

Calcutta restaurant style prawn cocktail

Roasted moong dal with a medley of summer vegetables

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

Mutton cooked without onion or garlic

Bottle gourd cooked with prawns

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

Koi fish cooked with fresh orange juice and seasonal tangerines.