Layers of fragrant rice, tender meat, and centuries of tradition sealed in every pot.
The lighter, potato-studded Kolkata style — fragrant basmati with whole egg, rose water, and tender chicken.
Slow-cooked goat layered with aged basmati, saffron, and crispy fried onions. Dum-sealed.
Aromatic ghee rice with seasonal vegetables, fried paneer, and whole spices.
Jumbo prawns layered with coconut milk rice, curry leaves, and a coastal Bengali spice blend.
Bengali comfort rice — moong dal and rice slow-cooked with ghee, served with fried hilsa and begun bhaja.