Postor Bora or Poppy Seed Fritter is a famous Bengali fritter prepared with the paste of Poppyseed.

Traditional Bengali delicacy, Kolai Dal a.k.a Biuli Dal is a no onion no garlic lentil preparation

Desi Murgir Dum a.k.a country chicken curry is a spicy Indian chicken preparation.

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

Basanti Pulao or Bengali Sweet Pulao is a flavored sweet Indian rice delicacy prepared with loads of nuts and clarified butter.

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

Spicy hyacinth beans relish with crunchy sun dried lentil dumpling. an East Indian Speciality

Light airy fritters made with mustard flower fritters.

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.

Pepe Ghonto, Green papaya, a throw of roasted peanuts and raisins and a kiss of spices. No fuss.

An unusual dry Chicken recipe from the land of Bollywood.

Bengali Keema Curry a.k.a Mutton Mincemeat Curry with Potato Chunks.

Malai curry is a quintessential Bengali curry of shrimp cooked in coconut milk. Here with potatoes. Easy and delicious.

Sponge cake soaked in a milky black tea mixture. A Bengali take on the classic tres leches.

The melt-in-your-mouth jackfruit is in perfect bliss with the luscious chicken. Amidst a mellifluous symphony of spices. Divine!

A no-frills goat liver stir-fry with potatoes and green peas and loads of green chilies. My idea of soul food, earthy and unpretentious!!

Malabar spinach cooked with a medley of vegetables. Perfumed with coriander powder, ginger and chillies. Delectable.

Hilsa paired with fried eggplant. In a light curry perfumed with earthy kalonji and mean chillies. And the headiness of mustard oil.

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

A piquant fish curry made from yellow mustard seeds that is a Bengali delicacy. Serve with steamed rice for an unforgettable meal.

My take on Bengali Narkeler Pitha: hand pies stuffed with coconut and jaggery.