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

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

Banana flower cooked with rice, a delicacy of Bengali Cuisine.

Chhana/Indian Cottage Cheese steamed in banana leaf parcels – an age-old recipe of Bengali cuisine

Cook the motor daal/yellow split pea daal, temper with Bengali five spices, and then garnish with a handful of chopped coriander leaves.

Coriander leaves ground into a paste with lots of garlic and chilies will keep you warm in this chilling winters.

This hot and sweet beetroot chutney is a perfect condiment or dip to finish a meal or for pairing with crackers.

This Bengali style mashed potato is the most popular and common food of every household.

Chicken leg cooked over a lazy flame in a melange of spices, the chicken chap is festive.

Generous filling of the stuffing in carefully scooped taro root cooked in a symphony of spices and ghee, one from my grandmother’s kitchen.

This traditional pilaf from my grandma’s kitchen makes a vegetarian meal special for a non-veg lover.

A Bengali preparation which is soothing particularly in this hot summer.

Pumpkin fritters are common in Bengali cuisine. But the stuffed ones are something new.