Slow-cooked, rich, bengali mutton curry

The biyebari-style fish kalia that everyone loves

Deep-fried, puffy bread stuffed with a spiced green-peas-and-hing filling

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

Bengali-style curried new-potatoes cooked in a savoury, tangy sauce, and sprinkled with green peas.

Rice and crunchy veggies with a bengali twist

Hot and spicy, decadent and comforting

A wide array of mild, sometimes bitter, milky curries served for lunch to open up the palate for the oncoming spicier courses

A Sunday-special mutton curry

Fried lentil cakes in a flavourful sauce

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

An easy korma for special occasions

Bhetki fillet in banana-leaf parcels

A Tagore family recipe

Fresh parshe cooked in mustard paste and yoghurt, simmered with flavourful brinjal and dal'er bori.

Pressure cooker chicken curry

Potol cooked with fragrant rice

Bengali crab curry with a twist

Light, fluffy, mildly-spiced chhana (cottage cheese) dumplings in curry.

Double chops of mutton, marinated with spices and creamy yoghurt and roasted until juicy and smoky.

Brinjal cooked in a yoghurt sauce

A light potato curry

A light potato curry

Calcutta-style biryani version 2.0

Bengali mutton curry, cooked in a pressure cooker, with tender pieces of meat and potatoes, and a light, flavourful broth.

Mutton cooked without onion or garlic

Barbeque or oven–grilled chicken with tandoori spices

Subtly flavoured cottage cheese cooked in leaf parcels

Refreshing and super-delicious, a perfect accompaniment to mutton, chicken, biryani, etc.—a Siddique family recipe

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

A light, mildly sweet mutton stew—a Siddique family recipe

Koi fish cooked with fresh orange juice and seasonal tangerines.

Calcutta-style biryani by Salma the Chef