• Kashmiri Alu Dum

    Alu dum cooked with charmagaj, posto, kashmiri chilly. Sticking consistency gravy. Garnish with raisin.

  • Stuffed Tomato

    Tomato stuffed with coriander leaves pudina, green chilly, grated coconut. Gravy same of stuffed parwal.

  • Chilly Pottato

    Small potatoes cooked in soya & chilly sauce gravy. Slitted green chilly is used. Ajinamoto is used to enhance taste.

  • Assorted Stuffings

    A platter consist of potato, tomato, capsicum, parwal stuffed with same ingredients like above mentioned stuffed dishes.

  • Dowi Parwal

    A typical bengali preparation using parwal, cooked in white gravy made of sour curd, green chilly charmagaj & posto.

  • Nilgiri Aludum

    Small potato cooked in ginger, garlic, poppy seed, sour curd, red chilly gravy. Garnished with grated coconut & chopped coriander leaves.

  • Madrasi Aludum

    Small potatoes cooked in coriander leaves, pudina green chilly gravy. Currypata is used. Garnished with grated coconut.

  • Gobi Masala

    Cauliflower cooked in Punjabi style with sour curd, coriander, ginger, and cumin, garnished with coriander leaves. Desi ghee can replace refined oil.

  • Veg Spring Roll

    Mixed vegetables coated in a corn flour, arraroot, and egg batter, fried and seasoned with pepper and ajinomoto, in Chinese or Indian style.

  • Cabbage Roll

    Mixed vegetables wrapped in steamed cabbage leaves. Either crumb fried or batter fry.

  • Posto Bara

    Ground poppy seeds (posto) mixed with green chili and onion, fried like pakora, typically served with beuli dal. A traditional West Bengali dish.

  • Navaranta Korma

    Navaratna uses nine vegetables, paneer, and pineapple in a gravy of charmagoj, posto, tomato puree, cashew paste, and kopra, topped with double cream and garnished with cherry and grapes.

  • Alu Matar

    Look alike ghoogni, main ingredients are potato & kabli chana. Dry consistency. Garnished with chopped coriander leaves tomato.

  • Sag Bhaja

    Lal sag, methi sag both can be fried with soaked bengal gram whole (chola) they are served accompanied by kasundi (a typical bengali mustard sauce).

  • Chanchra

    Typical bengali preparation using pui saag potato, begun, kumra, fish head. Fish bones can also be used. Chanchra can also be prepared without fish head.

  • Panner Tikka

    Diced paneer marinated with sour curd cumin powder, green chilly paste, ginger paste, onion paste & flavoured with meetha attar. Baked in tandoor.

  • Bandha Kobir Ghonto

    Cabbage, potato cooked with tomato & green peas in bhujia style

  • Kasha Aludum

    Small potatoes stir fried with onion garlic, ginger paste, tomato & red chilly coriander leaves.

  • Beguni

    Slices of brinjal deep fried in besan, red chilly powder salt, baking powder, safeda batter, sprinkled with beet salt.

  • Alu Bhaja

    Juliene or roundels of potato deep fried in refined oil till crispy.

  • Sukto

    Traditional Bengali veges like bitter gourd, drumstick, brinjal, green banana, potato, sweet potato, & bori are cooked in mustard seed paste gravy with mustard oil.

  • Begun Bhaja

    Brinjal cut length wise with stem (traditional style) or cut into roundels deep fried in refined oil.

  • Tawa Tawanchi

    Carrot, capsicum, tomato, onion, panir babycorn, broccoli, charmagoj gravy, posto, red chilly, worchester sauce, tomato puree, ajinamoto, black perpperetc.

  • Stuffed Aludum

    Small potatoes stuffed with coriander leaves, pudina, green chilly, grated coconut, citric acid.

  • Alu Achar

    Boiled potato roundels tossed in oil, amchoor, tamarind juice, salt, and green chili, garnished with chopped coriander. Ideal as cocktail snacks or a main dish.

  • Stuffed Parwal

    Parwal stuffed with chana dal, raisin, coconut pieces, with charmagaj, posto tomato gravy.

  • Baigan Basanti

    Sliced brinjal fried and dipped in a sauce made of green chili paste, sour curd, mustard paste, sugar, and citric acid. A typical Bengali dish, perfect with luchi.

  • Cauliflower Malaicury

    Cauliflower flowerets cooked in a gravy of charmagoj, posto, cashew paste, tomato puree, topped with coconut extract and double cream

  • Alu Fulgobi

    Cauliflower flowerets cooked in a gravy of charmagoj, posto, cashew paste, tomato puree, topped with coconut extract and double cream

  • Alu Parwal

    Pieces of potato & parwal cooked in cumin paste, tomato, ginger gravy. Flavoured with ghee & garam masala.

  • Echore Kalia

    Typical bengali jack fruit preparation popular in summer season.

  • Echore Kofta Curry

    Boiled and mashed jackfruit formed into balls with michri dana and lemon achar for a sweet-sour taste, cooked in a gravy of cashew paste, charmagoj, and topped with double cream.

Scroll to Top