A rich, onion-based preparation of the Indian featherback

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

Bengali chitol fish dumplings

A dry stir-fry of banana stem

Barbeque or oven–grilled chicken with tandoori spices

Rice-flour dumplings filled with a coconut–jaggery mixture and boiled in milk—a type of pithe

Crunchy lentil fritters soaked in sugar syrup

A stir-fry with onion-blossom stalk

Hot-sour-spicy duck slow-cooked with garlic, vinegar and spices

Crisp fritters made with tiny Ganges river sprat

Dry-cured fish cooked with summer vegetables

Pumpkin vine cooked with a medley of vegetables

Samosa with arahar dal filling

Taro stolons cooked with mustard and prawns

A spicy, fudgy mash made of pointed gourd (potol) peels.

A festive, rich, spiced cake with dried fruits and nuts

With winter vegetables

Koi fish cooked with fresh orange juice and seasonal tangerines.

A sweet semolina porridge.

A quick stir-fry of bottle-gourd peels.

A special dal that uses vegetables that are in season for exactly one week

Mutton cooked without onion or garlic

Subtly flavoured cottage cheese cooked in leaf parcels

made with taal (palmyra) pulp