In the heart of a Durga Puja grand lunch, there is one dish that captures the essence of Bengal—Daab Chingri. Imagine prawns cooked inside a tender coconut, absorbing its sweet, nutty nectar, and then paired with steaming hot rice. It isn’t just a curry; it is an emotion where the flavour literally bursts in your mouth.

A creamy, Makhmali Kali Mirch Chicken Tikka made with tender marinated chicken, a smooth onion-cashew gravy, and the bold flavour of crushed black pepper. Easy to cook, rich in taste, and perfect to enjoy with roti, naan, or rice.

Mutton Jhal Farezi is a fiery, flavour-packed dish made by slow-cooking mutton with whole spices, tomatoes, onions, and capsicum. This semi-dry preparation strikes a perfect balance of heat, tang, and richness, with tender chunks of meat coated in a bold masala. Traditionally influenced by Anglo-Indian cooking, it is a hearty, rustic dish that pairs beautifully with any Indian bread or steamed rice.