Chicken Bharta is Kolkata's iconic dhaba go-to that perfectly captures the city's culinary heritage. This delicious fusion of North Indian and Bangladeshi influences. The word "bharta" comes from the Sanskrit "bharj," meaning food that is fried or roasted, and this dish lives up to its name with tender chicken pieces cooked in a rich, aromatic gravy. What makes this dish truly special is its bold flavours and the way the thick gravy clings to every piece of chicken, creating an unforgettable dining experience.

Among the many fried and crispy snacks that make up Indian cuisine lies mutton pantheras. A relic of the British-Bengal era, this Anglo-Indian snack is similar to the more well-known spring roll in shape and texture. Minced meat is placed inside thin crepes before the entire dish is deep-fried. Invented by Burmese cooks (Mog Khansamas) in India, the dish is not as widely available but remains just as loved as it was during the British Raj.

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.