Thinly sliced eggplant coated in spiced mug daal batter and fried to golden brown. Team it up with kashundi and a cup of steaming tea.

Pepe/Raw papaya filled with fish and cooked in a medley of spices, Pepe r dolma is a dish of festivity.

Morog/ chicken cooked with semi-ripe sweet and sour pineapple, a Sylheti specialty, and a magnificent preparation.

A porridge of meat, lentils, wheat, and rice, haleem is wholesome and delicious.

Fillets of barramundi, coated with spicy marinade, crumb coated and fried to golden brown- Fish cutlet.

Sheem bhorta or flat beans made to a paste along with shrimps and sauteed in mustard oil with chilies and spices.

A restaurant-style soup popular in India. It is easy to prepare and fulfilling.

Muglai paratha stuffed with minced chicken, popular street food of West Bengal.

Melange of spices, cashewnut paste and milk solids, the dish is rich and flavorful. The glassy layer of oil on the top, gives it the name.

A blend of yellow split peas with radish in banana leaf parcel, an age-old vegetarian preparation of Bengali cuisine.

Niramish chhanar kalia, an elaborate preparation for vegetarian days. Vegetarian meal in bong household, always demands something exquisite