Chingri Malai Curry is a festive Bengali delicacy, often cooked during Durga Puja and other celebrations. Juicy prawns are marinated and lightly sautéed, then simmered in a creamy coconut milk gravy with cashew paste, mustard, onions, and spices. The result is a rich, mildly spiced curry that pairs beautifully with plain steamed rice.

Shorshe Ilish is a traditional Bengali dish for Durga Puja. Hilsa fish is lightly fried, then simmered in mustard paste, milk, and aromatic spices to make a creamy, flavourful curry. Serve hot with steamed rice for a simple, authentic festive meal that showcases the real taste of Bengal.

Mughlai Paratha is a popular stuffed flatbread from Kolkata, rooted in Mughlai cuisine. It is filled with spiced chicken mince and egg, then pan-fried until golden and crisp. The chicken is cooked with ginger, garlic, garam masala, and chilli, giving it a rich, flavourful taste. As it fries, the paratha develops a crisp, golden exterior while remaining soft inside, making it the perfect base for the filling. While many different types of parathas are enjoyed across India, with each region having its variations, Bengal’s Mughlai Paratha is a unique take on stuffed flatbreads, distinguished by its hearty filling, and crisp outer layer. Like other regional recipes, it showcases the diversity of Indian cuisine while offering a rich and indulgent experience.