A symphony of Kolai Dal and shrimps. Earthy yet finger licking delicious. And quintessentially Sylheti.

Mutton cooked languorously in yogurt. Perfumed with ginger and an aromatic spice mix.

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

Roasted moong dal cooked with green peas. Perfumed with ginger, garam masala and a dollop of ghee.

Parshe (or mullet) cooked whole in a hot mustard sauce and flavoured with goodness of coriander leaves.

Red lentils with vegetables, cumin, coriander and the fire of chilies, inspired by delectable Middle Eastern red lentil stew.

Chicken with a luxuriant extravagance of black pepper. Sobered up with a kiss of yoghurt and a touch of cashew paste.

Katla peti. Gondhoraj Lebu, three ways. A kiss of lemon juice. A sprinkle of lemon zest.

Gorgeous steaks of Katla. Stewed in languorously reduced milk. The earthy warmth of ginger. The fragrance of crushed whole spices.

Chicken in yoghurt and Gondhoraj lebu juice. Some lime leaves thrown in for a further burst of citrus. And green chillies!!

Home-made samosas with a delectable cauliflower filling. The crunch of toasted peanuts and sweetness. Baked rather than deep-fried.