A distinctive biryani full of flavour but low on spiciness and heat.

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

Crunchy fried chicken in a hot-sour sauce

Kolkata-style diamond-shaped breaded chicken

Kolkata-style, crumb-coated, vegetable cutlet made with winter vegetables like beetroot and carrots, and boiled potatoes.

A spectacular polao-like khichuri

The legendary bone-in chicken cutlet, stuffed with flavoured butter, breaded, and fried, from Trincas, Calcutta.

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

From Ming Room

Calcutta-style biryani version 2.0

in a mushroom-pepper sauce

Barbeque or oven–grilled chicken with tandoori spices

Calcutta-style biryani by Salma the Chef