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Tea cakes, as the name implies, are served with afternoon tea. The cake is light, sweet with dried fruit and fruit peels.
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A variation of scotch eggs, Dimer devil is boiled eggs cut into half, stuffed with chicken, wrapped with spicy potato, egg washed and crumb fried.
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Quintessential Kolkata Fish roll made with Bhetki fish is an all time favorite .
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This is the quintessential Bengali Kosha mangsho with aromatic yellow flavored rice mixed with dry fruits also known as misti polao
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Nolen Gurer(date palm) Kanchagolla (sweet balls) is an authentic Bengali sweet. These are soft sweet balls of fresh cottage cheese which is prepared by kneading the pure cottage cheese & blending it well with the date palm jaggery.
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This dessert is a winter classic for all Bengalis. Nolen Gurer Payesh (rice pudding with date palm jaggery) is made by stirring fragrant "gobindobhog" rice with full fat milk till it is reduced. The Nolen Gur (date palm jaggery) is then added to the dish and further stirred till it reaches consistency. The dessert is then allowed to cool before served.
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It is a great combination of two seperate dishes and is a favourite of most of the Bengalis. Koraishutir(green peas) kochuri is a deep-fried, puffy bread; made with all purpose flour and stuffed with a filling of mildly spiced, hing-infused green peas. "Notun Aloor Dum" or curry of small potatoes is cooked in a savory, tangy curry (made with onion, tomato, ginger, garlic, garam masala, salt and basic spices) and sprinkled with green peas. The Kachori needs to be served with the Aloo Dum after the cooking is complete. This is typical Bengali winter special
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It is a traditional and savory snack of Bengali cuisine.It is made with mashed pumkin and chopped prawn mixed with spices(made with chilli powder, salt, turmeric, black cumin seed etc) and coated with bread crumb and finally deep fried till crispy.
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This savory snack is prepared by mixing odaishuti(green peas) with minced murgi(chicken) along with other rich spices. The small portion's of the mixture is then hand pressed to make them flat and then deep fried.
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It is a traditional and savory snack of Bengali cuisine where the cauliflower is coated with a spicy besan batter (made with chilli powder, salt, turmeric, black cumin seed etc) and finally deep fried in oil till crispy.
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Delicious crunchy snack Seem er Chop is basically a fritter prepared by mixing seem (lima bean) with rich spices which is then coated with batter of besan(gram flour) and then deep fried. The dish really goes very well as an accompaniment with tea/coffee.
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It is a savory, spiced, crunchy fritter stuffed with mustard leaf and radish, coated with batter of besan(gram flour) and deep fried. The dish really goes very well as an accompaniment with tea/coffee.
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A Bengali adaptation of the world-famous Austrian Schnitzel, pre-marinated chicken mince shaped in form of a cutlet, dipped in egg wash and coated with bread crumbs and fried till crisp and caramelised. But isn’t that the venerable Bengali chicken cutlet or the original Schnitzel, you ask? That’s where it gets taken a notch higher, we tell! This cutlet is then wrapped in a deep-fried, whitish, light, airy mesh of fine strands of egg white. Kabiraji (mispronounced, originally Coverage, referring to those strands).A visual Delight! A gastronomical one too!.
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Rasmalai is basically a creamy and milky syrup that consist of Chenna (cottage cheese) balls. The syrup is purely made from milk, sugar, cream and saffron mixture.The sugary white cream coloured or yellow coloured balls of chenna soaked in rich milk cream flavoured with saffron, cardamom, rose water and pistachio.
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Roasted Chicken is a dish that appears in a wide variety of cuisines worldwide. Generally, the chicken is roasted with its own fat and juices by circulating the meat during roasting. It is a fairly budget friendly and also versatile dish which will rock your world. Very popular during Christmas.
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It is a Bengali style moong dal khichdi which is cooked together with par boiled vegetables and pre-cooked dal and rice with out onion and garlic with lots of vegetables. Bhoger Khichdi is offered to God as prasad.
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Dhakai mangsho is a non vegetarian dish typically cooked in Dhaka(capital of Bangladesh). It is a very simple recipe of mutton but the secret agent that differs it from normal mutton recipe is the addition of sugar.
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Bhuna mangsho is a dish that is rich and intense in character from the caramelisation of the onions and the frying of the spices. The meat cooks in its own juices, giving the dish a deep flavour. It is a classic Bengali dish. The term bhuna means to fry or to brown and is synonymous with sautéing. You cook the mutton with spices and a little water. This requires constant stirring to prevent the spices or meat from sticking to the bottom of the pan.
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A saffron flavoured basmati rice finished with cashew and raisins.
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long grained aromatic rice with carrots kaju kishmish and in house special spices.
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Fluffy, crispy, and fried bread stuffed with lentils and mild spices.
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