Doodh potol is a light & comforting traditional Bengali food where tender pointed gourds are cooked in milk with some Bengali spices.

Parval ki Mithai is a delectable and unique dessert that is made by stuffing khoya/mawa in parwal and is topped with some nuts and cherries.

It’s a smooth and creamy dish that is absolute crowd pleaser. This one calls for parwals or pointed gourd cooked in milk and spices

Parwal chokha – in which pointed gourd is boiled, mashed and seasoned with chilies, mustard and lime. A Bihari cuisine favorite!

Tender parwals. A delicate tomato-ginger gravy. A hint of asafoetida. Finished with a glug of milk.

Pointed gourd (parval) bhujiya, cooked in mustard oil with a tempering of fenugreek.

Parwal with a delectable lentil-raisin stuffing. And a delicious sesame flavoured curry to accompany the dolma. Food heaven!

Bharwa Parwal is a dry vegetable prepared by stuffing parwals with dry masala that mainly consists besan and crushed peanuts.

Potol Posto- Pointed Gourd cooked with Poppy seed paste…traditional Bengali vegetarian delicacy

Bengali potol posto curry is another Bengali delicacy which is a hidden gem in the flavorful Bengali cuisine!

A delectable Indian curry made with parwal/ivy gourd. Served with roti/rice.

Tangy, spicy and flavourful Indian preparation of Pointed gourd and potatoes in pickling spices.

Indian vegetarian curry- Pointed Gourd cooked in yogurt based gravy

Parwal Aloo or pointed gourd potato curry in authentic North Indian Style.