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.