Slow-cooked, spice-layered curries carrying the soul of Bengali kitchens through generations.
Slow-braised goat curry in a rich, dark onion and whole-spice gravy. The Bengali Sunday classic.
Jumbo prawns swimming in a delicate coconut milk curry with green cardamom and bay leaf.
Hard-boiled eggs in a silky tomato-onion gravy with potatoes. Comfort in a bowl.
Moghlai-style lamb in a cashew-yogurt sauce perfumed with rose water and white pepper.
Hilsa fish steamed in a pungent mustard paste with green chili. The crown jewel of Bengali cuisine.
Paneer cubes in a rich, golden turmeric-onion gravy — the vegetarian answer to Kalia.
Hearty mutton curry inspired by the legendary railway canteens of Howrah Station.
Rohu fish simmered in a creamy yogurt sauce with mustard seeds and turmeric.
Kolkata-style creamy chicken cooked with yogurt, cream, and aromatic whole spices.
Chickpeas and potatoes in a tamarind-spiced broth topped with egg, onion, and crispy puri crumbs.