Fresh fish simmered in a rich, creamy yogurt-based gravy delicately flavoured with traditional Bengali spices.
A light, traditional Bengali fish curry cooked with potatoes, cauliflower, tomatoes, and aromatic spices.
Steamed Hilsa marinated with fresh mustard paste, green chillies, and mustard oil a timeless Bengali delicacy.
Classic Bengali Rui fish cooked in a bold mustard paste (Shorshe Bata) and mustard oil for a distinctive, pungent flavour.
Traditional Bengali Katla carp cooked in a rich onion, ginger, tomato, and yogurt gravy with aromatic spices.