Thinly sliced eggplant coated in spiced mug daal batter and fried to golden brown. Team it up with kashundi and a cup of steaming tea.

Pepe/Raw papaya filled with fish and cooked in a medley of spices, Pepe r dolma is a dish of festivity.

Morog/ chicken cooked with semi-ripe sweet and sour pineapple, a Sylheti specialty, and a magnificent preparation.

A porridge of meat, lentils, wheat, and rice, haleem is wholesome and delicious.

Fillets of barramundi, coated with spicy marinade, crumb coated and fried to golden brown- Fish cutlet.

Sheem bhorta or flat beans made to a paste along with shrimps and sauteed in mustard oil with chilies and spices.

A restaurant-style soup popular in India. It is easy to prepare and fulfilling.

Muglai paratha stuffed with minced chicken, popular street food of West Bengal.

Melange 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.

A blend of yellow split peas with radish in banana leaf parcel, an age-old vegetarian preparation of Bengali cuisine.

Niramish chhanar kalia, an elaborate preparation for vegetarian days. Vegetarian meal in bong household, always demands something exquisite

Ata pulp, thrown in cardamom flavored concentrated milk, this dessert is effortless and satiates one’s craving for a sugar rush.

Fish Fingers is one of many foods that colonialism has given to India. Served with ketchup, mustard sauce serves as a great party platter.

Moringa leaves, with high nutritional value cooked with an array of vegetables is one of the classic preparations of Bengali cuisine.

A dessert for the festive season, can be prepared in about 15 minutes.

Banana flowers made into fritters, dunk in a rich sauce, and added to aromatic rice to make this polao.

Prawns marinated in poignant mustard paste and a hint of coconut, wrapped in pumpkin leaf parcels.

Lau/Lauki/Bottle gourd bound into koftas shallow fried in oil and simmered in a fiery gravy, lauki kofta curry is delectable.

Shukto-an epitome of Bengali cuisine

Mung daal roasted, ground, and cooked in ghee to prepare ladoos. Yumm!!!

Jute leaf fritters- a monsoon preparation.

Kumro Phool/Pumpkin flowers dipped in a batter and fried. Effortless and appetizing isn’t it?