Elegant saffron laden rice koftas—a 100 year old snack from Tagore's niece, Pragyasundari Debi's cookbook.
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Banana blossoms chopped fine and cooked with ghee, ginger and cumin into one of Bengal’s favourite vegetable sides.
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Bengali special spicy green plantain fritters soaked in a warm gingery curry
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Subtle but rich in flavour, chingri malaikari—giant tiger/freshwater prawns cooked in creamy coconut-milk curry—is a Bengali treat.
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A bright yellow, sweet Bengali polao redolent with ghee and garnished with fried cashews and raisins.
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The most most flamboyant sibling of the mashed potato family, aloo bhorta is the easiest and tastiest thing to make with potato.
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Ridged-gourd stewed in a mild sauce with coconut, green chillies and nigella seeds.
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A fine example of no-waste cooking where green crunchy banana peels and pungent mustard create a classic Bengali chorchori.
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A classic Bengali "healthy" appetiser of mashed bitter gourd and potatoes drizzled with mustard oil
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