A stir-fry with onion-blossom stalk

With winter vegetables

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

Vinho de alhos

Crisp fritters made with tiny Ganges river sprat

A chocolate cake for the ages

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

Slow-cooked, rich, bengali mutton curry

CTC tea steeped in milk, and flavoured with ginger, cloves and cardamom.

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

Bengali rice pudding with date palm jaggery

A simple mash of potatoes, onions, garlic, and chillies.

A quick and delicate dal tempered with radhuni, a type of seed that is quite unique to Bengal.

Drums of heaven

A simple technique for that much-yearned-for jhurjhure bhaat

Savoury-sweet preparation of curried split Bengal gram

Pockets of kheer, sealed with a clove, deep fried, and coated with sugar syrup

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

A Bengali classic served with luchi

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

Silky fillets of Bhetki, coated with spicy-green marinade, then crumb coated and fried—a Calcutta specialty!

The queen of panchmishali tarkari

Curried, new, winter potatoes and peas

A handy, simple and versatile keema recipe for a variety of fillings