Discover Bengal's Grand Culinary Heritage
Premium Bhetki fish fillets marinated in mustard paste, coconut, and green chilies, wrapped in banana leaf and slow-steamed.
Golden poppy seed pan-fried patties, crispy on the outside with a soft, rich traditional Posto texture inside.
Spiced banana blossom croquettes, breadcrumb crusted and deep-fried, served with sharp Kasundi mustard.
Crispy boneless chicken bites marinated with the juice of aromatic Gandharaj limes and fresh green herbs.
Slow-cooked rich mutton gravy, cooked on slow heat for hours with vintage spices, served with soft Luchis or Basanti Pulao.
Tender prawns cooked in a light, sweet mustard and coconut milk paste directly inside a green coconut shell.
Hand-shaped featherback fish dumplings, poached and then simmered in a warm, rich onion and tomato ginger gravy.
A classic celebratory Bengali bitter-sweet starter vegetable medley, cooked in milk, ginger, and Radhuni spices.
The ultimate grand feast: Basanti Pulao, Gobindobhog Rice, Luchis, Bhetki Paturi, Daab Chingri, Kosha Mangsho, Shukto, Chutney, Papad, and Payesh.
A rich vegetarian assortment: Gobindobhog Rice, Luchis, Shukto, Posto Bora, Dhokar Dalna, Chanar Kalia, Chutney, Papad, and Sweet Curd.
A refreshing, creamy yogurt drink blended with the zest and leaf extracts of aromatic Gandharaj limes.
Traditional raw mango coolant made with roasted green mango pulp, roasted cumin seeds, mint, and black salt.
Traditional rich milk and Gobindobhog rice pudding slow-cooked with fresh liquid Date Palm Jaggery (Nolen Gur) and dry fruits.
Soft, fresh cottage cheese dumplings baked in a rich, condensed cardamon-spiced sweet cream.