Chingri Malai Curry
Large prawns braised in thin coconut milk with whole spices — the everyday luxury of the Bengal coast, cooked in twenty minutes and served over white rice.

Panta Bhat
Fermented overnight rice eaten cold with raw onion, green chilli, and mustard oil — the morning meal of the Bengali countryside and the taste every diaspora Bengali misses most.

Aloo Posto
Cubed potatoes coated in white poppy seed paste and fried in mustard oil — quietly one of the greatest potato dishes on the subcontinent.

Dal with Panch Phoron
Red lentils tempered with the Bengali five-spice blend bloomed in mustard oil — the smell that means Tuesday in every Bengali home kitchen.