This recipe for bhuna gorur mangsho produces a dish that is rich and intense in character from the caramelisation of the onions and the frying of the spices. The meat cooks in its own juices, giving the dish a deep flavour.
Onion bhaji are one of the great staters or snacks. The trick to making vengaya bhaji is to ensure there is more onion than batter.
This is a simple dish of carrots, beans and lifted with lime. Gajar sem ki sabzi is a common Bengali preparation.
This Bengali chutney, am ki chutni, is a tangy, and slightly spicy chutney which goes well with any rice or lentil dish.
The Bengali version of tarka dal. Peyaj dal has a slightly sweet taste because of the way the onions are caramelised in jaggery and balances the bite of the chilli.
Creamy, nutritious, protein-rich, iron and mineral-rich, fibre-rich, dal palang is probably the healthiest dish in this cookbook.
Of all the masala mixes that exist in Indian cookery garam masala is the best known. It is usually added to a dish towards the end of the cooking process.
This mix of fives spices, panch phoran, is the taste of Bengal. It is most commonly used to temper oil for dal and fish dishes.
This dish, kadai paneer, is a combination of paneer, capsicum, tomato, onion and spices cooked in ghee. It is the Bengali way to prepare paneer.
With chunky pieces of lime and robust spices, this tangy pickle, nimbu ka achaar, is an ideal accompaniment to everything in this cookbook.
This popular and traditional Bengali dish, chingri macher, features a distinct mustard taste that works well with the coconut and the sweetness of the prawns.
Puri are a fried bread made with unleavened dough. When served they should be quite light, puffy and about the size of a mango.