Kolkata - City of Joy

Goat Dak Bungalow is a classic Anglo-Indian, Bengali-style mutton curry that originated during the British Raj in the 1840s. Historically cooked by 'khansamas' (house stewards) in government Dak Bungalows (postal rest houses), this dish is known for its rich, aromatic gravy. The star of the dish is potatoes and fresh goat meat.

Murgir jhol or Bengali chicken curry is all about freshness of ingredients. It does away with everything, but the essentials. There is no tempering the oil with whole spices, no tomatoes, only potatoes such as coriander and cumin. Just chicken and potatoes.

A staple for Sunday lunches in Kolkata homes, malai chingri (Prawns), also known as prawn malai curry, is a Bengali dish with fresh hand-picked king prawns cooked in coconut milk and flavoured with delicate spices.

A classic, traditional Bengali vegetarian curry, featuring soft, homemade cottage cheese (chhana) dumplings, often mixed with potatoes, cooked in a lightly spiced, aromatic gravy.

Raw jackfruit, known as Echor in Bengali, is a staple summer vegetable in Bengali cuisine, often referred to as ‘Gach Pantha’ (tree goat) due to its texture and flavour, which mimics meat when cooked properly.