• Fried Fish

    Bekti bone less fillet marinated with coriander, pudina, green chilly & pepper powder dipped in arraroot, egg mixture & crumbed.

  • Fish Colbert

    Bekti fillet dipped in milk & then rolled on seasoned flour then dipped in egg & crumbed.

  • Fish Paturi

    16 pcs per kg size boneless bekti fillet ismarinated with mustard seed paste (both white & black).

  • Fish Orly

    Same as fish batter fry. only difference is of shape & size. while batter fry is long & thin, fish orly is short & thick.

  • Fish Tanduri

    Bekti fillet marinated in sour curd, mustard oil, spices, and meetha aatar, then baked in a tandoor or charcoal grill.

  • Hilsha Paturi

    Same as fish paturi, only the fish is different.

  • Prawn Cutlet

    Prawn slit and flattened, stuffed with spiced shrimp, dipped in egg-araroot batter, crumbed, and deep-fried to golden brown.

  • Fish Dum Pista

    Ruhi fish slow-cooked in a rich gravy of melon seeds, poppy seeds, pistachio paste, and green chili, with spinach or food color for a pistachio hue.

  • Fish Masala

    Same as fish kalia, only difference is gravy consistency is sticking. coriander garnish.

  • Doi Hilsa

    Hilsa cooked with sour curd, green chilly, turmeric, mustard. oil. flowingconsistency gravy.

  • Pabda Jhal

    Pabda cooked in mustard oil with kalojeera, garlic, ginger, & tomato garnished with green chilly.

  • Fish In Tomato

    It can be prepared with either bekti fillet or ruhu fish. gravy is prepared with tomato puree, onion, ginger, garlic & tomato sauce. garnished with strips of tomato & capsicum.

  • Chitol Peti

    A rare Bengali delicacy, chitol peti is cooked with onions, garlic, ginger, and tomatoes in a rich, ghee-flavored gravy, garnished with fresh leaves.

  • Chitol Macher Muitha

    A rare Bengali delicacy, deboned chitol fish is mixed with mashed potatoes, cumin, and garam masala, shaped into croquettes, boiled, and served in rich gravy.

  • Prawn Malai Curry

    Golda or tiger prawn is usually used. gravy consists of onion, garlic, ginger, charmagaj, posto cashew paste, sour curd, coconut extract(milk). topped with double cream.

  • Chingri Macher Bati Charchari

    Small prawns are stir fried with mustard oil, green chilly, onion, garlic, ginger & tomato.

  • Tel Koi

    Bengali delicacy. koi fish is cooked in mustard oil with onion, turmeric, red chilly paste, ginger etc.

  • Fish Roll

    Thin fillet of bekti stuffed & rolled with stuffing made from boiled fish, shrimp, onion ginger paste garlic, salt, sugar & deep fried till well done.

  • Fish Batter Fry

    Bekti boneless rectanguar fillet marinated in salt & lemon juice dipped in flour, arraroot, egg, pepper powder, & deep fried till crisp.

  • Fish Meuniere

    Bekti fillet coated with seasoned flour & deep fried. served with meuniere butter (melted butter with lemon juice & chopped parsley).

  • Fish Chop

    Boiled bekti fillet mashed with spices, dipped in egg-araroot batter, crumbed, and deep-fried.

  • Topsy Fry

    Whole topsey fish fried in besan, kalojeera baking powder, red chilly powder batter.

  • Fish Kabiraji

    Similar to fried fish but double-coated in egg-araroot batter with baking powder and deep-fried for a fluffy texture.

  • Patrani Machi

    Same as fish paturi except the marinade. marinade is made of coriander leaves green chilly paste, pudina, cumin powder onion, garlic, ginger paste.

  • Fish Kala

    Bengali ruhi fish preparation. gravy is prepared with plenty of onion, garlic, ginger, sour curd. flavoured with garam masala, cumin powder & ghee.

  • Pabda Kalojeera Kacha Lanka

    Pabda cooked in mustard oil with green chilly, kalojeera & brinjal flowing consistency gravy.

  • Steamed Hilsa

    Hilsa is marinated with mustard oil, green chilly paste, mustard paste, salt, sugar & then steamed in double boiler. garnished with slitted green chilly.

  • Fish Begum Bahar

    Seasoned, deep-fried bekti fillet topped with a rich gravy of melon seeds, poppy seeds, cashew, and chili paste, garnished with grated khoa.

  • Prawn Jhal Freizi

    Bagda variety is used. boiled prawn stir fried in tomato puree, worchestershire sauce with carrot capsicum, beens, cauliflower potato.

  • Doi Pona

    Ruhu fish cooked in sour curd, green chilly, mustard oil gravy.

  • Sarson Pabda

    Pabda cooked in mustard oil with both black & white mustard seed as base with green chilly. garnished with chopped coriander leaves.

  • Parsey Jhal

    Same as pabda jhal.

  • Dap Chingri

    Bagda prawns marinated in coconut milk, chili, and mustard paste, steamed in a coconut shell, and served with plain rice.

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