Ridge gourd potato curry cooked with panch phoron, mustard oil and poppy seed paste [vegan]

Green eggplant in mustard-fenugreek masala – for those who love the heady flavors of Indian spices.

3 Essential Bengali Spice Mixes

Pumpkin basale leaf curry: east-Indian style of cooking these two nutrient-packed, vividly colored vegetables together. [vegan]

Aloo posto – potatoes cooked in poppy seed paste, with mustard oil and five spice tempering. A delicately flavored Bengali vegan dish.

Cabbage Curry consists of cabbage, peas, and potatoes that are chopped or grated and cooked with Bengali Five Spices. Easy & Quick to cook!

Pomegranate, jalapeño and Mango leather Chutney. A perky side dish to pep up your appetizers and all finger foods.

Pineapple and Beef Kheema with Kale, spiced with Bengali Panch Phoron: Canned pineapple makes this a great and easy pantry fix!

Indian Red Split Lentil Dal, the ultimate comfort food for autumn

Split Bengal Gram with Indian Five-Spice.

Sweet and Spicy Tomato Chutney

Bandhakopi Torkari/Cabbage Stir Fry – A quick and easy dish which can served as sides or warm salad with some bread.

A Spice Mix from India which works wonderfully to flavor a dish.