West Bengal

The most delicate and aromatic Biryani in India. Learn why the potato is the most important part!

A sophisticated mixed vegetable dish that starts every formal Bengali feast.

Bhetki fish fillets marinated in mustard paste and steamed inside banana leaves. Melt-in-mouth goodness!

Creamy and mild prawn curry made with coconut milk and whole spices.

Sweet and spicy Chana Dal with fried coconut bits. The perfect companion for Luchi.

A mild and aromatic biryani famous for its soft boiled potato and egg.

The original Kathi Roll from the streets of Park Street. Flaky paratha, juicy kebabs, and tangy onions.

A light and healthy fish curry with vegetables, the backbone of a Bengali meal.

A rich, dark, and spicy mutton curry. The secret is the "Bhuna" (slow sautéing) process.

Snow-white fluffy Luchis served with spicy, slow-cooked baby potatoes. Pure Bengali comfort.

Creamy, caramel-flavored sweet yogurt. No oven needed! Learn the earthen pot fermentation secret.

A traditional dry curry made with banana flowers, coconut, and tiny potato cubes. A vegetarian masterpiece.

Spongy cheese balls in syrup.

The queen of Bengali fish dishes. Hilsa fish cooked in a pungent mustard-green chili paste.

Made from fresh Chenna (cottage cheese). Light, elegant, and not overly sweet.

Velvety, dark, and slow-cooked mutton curry. The secret is in the "Kosha" (slow sautéing) technique.