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.

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

A bright yellow, sweet Bengali polao redolent with ghee and garnished with fried cashews and raisins.

Rice and crunchy veggies with a bengali twist

Beaten rice with fresh winter vegetables

An Iranian dish comprising chelo (rice) and kabab (barbecued meats)

Bengali rice pudding with date palm jaggery

A Tagore family recipe

Potol cooked with fragrant rice

Rice cooked with fish head

Calcutta-style biryani version 2.0

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

Elegant saffron-laden rice koftas—a recipe from Pragyasundari Debi's cookbook.

Long-grain rice, layered and cooked on dum—a Siddique family recipe

Calcutta-style biryani by Salma the Chef