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#997748TheEpicureanfeastThinly sliced eggplant coated in spiced mug daal batter and fried to golden brown. Team it up with kashundi and a cup of steaming tea.
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#997727TheEpicureanfeastPepe/Raw papaya filled with fish and cooked in a medley of spices, Pepe r dolma is a dish of festivity.
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#994597TheEpicureanfeast Morog/ chicken cooked with semi-ripe sweet and sour pineapple, a Sylheti specialty, and a magnificent preparation.
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#992667TheEpicureanfeastFillets of barramundi, coated with spicy marinade, crumb coated and fried to golden brown- Fish cutlet.
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#992646TheEpicureanfeastSheem bhorta or flat beans made to a paste along with shrimps and sauteed in mustard oil with chilies and spices.
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#986148TheEpicureanfeastMelange of spices, cashewnut paste and milk solids, the dish is rich and flavorful. The glassy layer of oil on the top, gives it the name.
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#985382TheEpicureanfeastA blend of yellow split peas with radish in banana leaf parcel, an age-old vegetarian preparation of Bengali cuisine.
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#982208TheEpicureanfeastNiramish chhanar kalia, an elaborate preparation for vegetarian days. Vegetarian meal in bong household, always demands something exquisite
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#982187TheEpicureanfeastAta pulp, thrown in cardamom flavored concentrated milk, this dessert is effortless and satiates one's craving for a sugar rush.
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#982166TheEpicureanfeastFish Fingers is one of many foods that colonialism has given to India. Served with ketchup, mustard sauce serves as a great party platter.
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#973787TheEpicureanfeastMoringa leaves, with high nutritional value cooked with an array of vegetables is one of the classic preparations of Bengali cuisine.
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#969857TheEpicureanfeastBanana flowers made into fritters, dunk in a rich sauce, and added to aromatic rice to make this polao.
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#967195TheEpicureanfeastPrawns marinated in poignant mustard paste and a hint of coconut, wrapped in pumpkin leaf parcels.
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#967038TheEpicureanfeastLau/Lauki/Bottle gourd bound into koftas shallow fried in oil and simmered in a fiery gravy, lauki kofta curry is delectable.