Grilled chicken salad is a salad with leftover grilled chicken, tomatoes, cucumbers, roasted cabbage and raw mango-mustard oil vinaigrette.

Tomato bhorta is an awesome Bangladeshi side that doubles as a condiment made with charred tomatoes, onions and chillies. Enjoy with rice.

Egg keema curry or dimer kusum kumari is a family heirloom recipe using chopped up boiled eggs and made in traditional bengali onion gravy

Macher dimer tok is a Bengali tangy curry of carp fish eggs made with very less amounts of spices and ideal for sultry summers of India.

Chinese food evolved when immigrants arrived in India. And today we present everyone’s favourite Kolkata style chilli mushroom.

Egg chop is a fantastic Bengali starter made with boiled eggs stuffed with chicken and deep fried to golden brown in a gram flour batter.

Dum ka murgh is a brilliant rendition of chicken curries prepared in the royal kitchens of Lucknow using the dumpukht style of cooking.

kajli mach er tel jhol is a Bengali favourite made with freshwater fish and minimal spices. Very light, very tasty and pairs well with rice.

Dheki shak or fiddlehead fern is a green baby fern used in stir fries throughout Bengal with potatoes and coconut. It is really delicious.

Mango tart is a sinfully delicious, heart warming summer dessert paired with coconut short crust base. You will fall in love with this recip

Summer millet porridge or kaun payesh is a sweet dish made with foxtail millets, coconut, milk and sugar and topped with season’s fruits.

Chanar dalna is a Bengali dish with cottage cheese balls in a tomato spiced gravy. Good with rice or flat breads, it is a real winner.

Aloo posto is a summer time Bengali dish made with potatoes and poppy seed paste and lots of chillies. Cooling for the body and the soul.

Postor bora is a bengali style poppy seed fritters usually consumed during summers with steamed rice, lentils with mangoes and biulir daal.

Panta bhat is a Bengali style fermented rice preparation eaten in summers along with other accompaniments to keep the sultry summers at bay.

Lau er khosha bhaja or bottle gourd peels fry is a dry fried course starter in bengali households. Simple, beautiful and extremely delicious

Lau er ghonto or bottle gourd mish mash is a simple Bengali side dish which is extremely beneficial in the hot and sultry summer weather.

Potoler khosha bata is a bengali recipe where peels are used as a paste to prevent wastage. I can bet you will finish a plate full of rice.

Masoor dal khichdi or Bangali chaale daale is a comfort food. It is a rice and lentil porridge with soya chunks and onions. Pair with ghee.

Jackfruit curry is a delicious Bengali dish made during summers. A recipe that can parallel any meat curry. A classic spicy, rich dish.

Cholar dal or chana dal is a favourite Bengali breakfast time lentil curry to accompany luchi or radhaballavi along with an array of sweets.

Luchi is a pure bengali pleasure. Deep fried soft flat bread for your brunches. Pair with potato curries or mutton or basically anything.