Gorgeous boal steaks. A generous slather of onion and ginger paste. Maas secret masala. Some wicked chillies and a glug of mustard oil.

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

Two Bengali classics. Radhaballavi, the addictive dal-stuffed puri. And a delicious potato curry perfumed with ginger, cumin and coriander.

Ilish cooked in yogurt. Just a throw of kalonji, some wicked green chillies and a luxuriant drizzle of mustard oil. Simple yet eclectic.

Moong Dal cooked with luscious orange segments in orange juice. Just a bit of ginger and a couple of green chillies for that pleasant heat!

Bandhakapir Ghonto, cabbage and peas. Humble and earthy. Just ginger, cumin and chillies. And a potpourri of fragrant whole spices.

Nothing is more refreshing on a hot summer day than lau ghonto, bottle gourd cooked in its own juices with peas and badis.

Chicken stewed in yoghurt perfumed with fragrant whole spices. Grated ginger, just a hint of garlic. And some plump raisins. Delectable!

A symphony of lau and grated coconut with that distinct note of ground pepper and chilies that cut through the sweetness.

Potatoes and cauliflower in a delicately flavored tomato curry, perfumed with whole spices and spiked with ginger.No onion and no garlic.

Mouri Paneer, paneer stewed languorously in milk scented with ginger and fennel seeds. Another Bengali classic. Grandma’s recipes.