A runny, comforting, fragrant khichuri for divine offerings or unexpected rains

This is the classic recipe for hilsa/ilish in a mustard sauce, steamed in banana-leaf parcels.

Hilsa fish steamed in mustard sauce

Brinjal coated with a gram-flour batter and deep-fried until crisp and golden.

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

Onion fritters

made with taal (palmyra) pulp

A palmyra fruit pudding