Ata pulp, thrown in cardamom flavored concentrated milk, this dessert is effortless and satiates one’s craving for a sugar rush.

Fish Fingers is one of many foods that colonialism has given to India. Served with ketchup, mustard sauce serves as a great party platter.

Moringa leaves, with high nutritional value cooked with an array of vegetables is one of the classic preparations of Bengali cuisine.

A dessert for the festive season, can be prepared in about 15 minutes.

Banana flowers made into fritters, dunk in a rich sauce, and added to aromatic rice to make this polao.

Prawns marinated in poignant mustard paste and a hint of coconut, wrapped in pumpkin leaf parcels.

Lau/Lauki/Bottle gourd bound into koftas shallow fried in oil and simmered in a fiery gravy, lauki kofta curry is delectable.

Shukto-an epitome of Bengali cuisine

Mung daal roasted, ground, and cooked in ghee to prepare ladoos. Yumm!!!

The fragrance of jackfruit, a whiff of cardamom, succulent jackfruit slices, and a crunch of cashew nuts, jackfruit kheer is a favorite.

This bitter, spicy, and meaty uchher dolma/ bitter gourd dolma, stuffed with shrimps is one of my favorite dolmas.