The crispy, delicious korola bhaja—or bitter gourd rings dipped in batter and deep-fried till golden—is packed full of nutrients.
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This delightful, sweet, tangy masoor dal—containing unripe, green mangoes—is incredibly cooling. Perfect for hot summer afternoons.
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Fried katla fish (Bengal’s favourite freshwater carp)—a popular item on biyebari (wedding) menus—is crunchy on the outside and juicy inside.
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Lobongo lotika is a flaky parcel, filled with kheer (sweetened, reduced milk), sealed with a clove, deep fried, and coated with sugar syrup.
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A sweet, fragrant blend of ‘royal’ spices, ideal for flavouring egg, chicken, mutton, beef, or lamb curries.
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A hot, spicy, and delicious Bengali chicken curry, packed full of the flavours of ginger, garlic, and shahi garam masala.
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These light and airy egg sandwiches à la Calcutta Coffee House make the perfect snack to accompany an evening cup of tea or coffee.
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A step-by-step recipe that walks you through the process of making the perfectly fine, crisp, golden potato fries every single time.
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A simple, quick, and easy stir-fry made from bottle-gourd peels, the lau’er khosha bhaja is as nutritious as it is delicious.
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