Bong Serve Special

Basmati rice with mutton keema.

Gobindobhog rice with cashew, raisin.

Gobindobhog rice with prawn.

Moong dal with fish head.

Moong dal with coconut and lemon.

Bengali style musur dal.

Doodh potol

Eggplant in Mustard Yogurt Curry.

Potaoes and ridge gourd, simmered in a poppy seeds curry.

Banana blossoms.

Pointed gourd and poppy seeds paste.

Bengali Mixed Vegetarian dish.

Bengali style Bottle gourd recipe.

Pointed Gourd/Parwal is called 'Potol' in Bengali and 'Dolma/Dorma' means a stuffed vegetable.

Shorshe Pabda (or Pabda Macher Shorshe Jhal) is a traditional Bengali fish curry made with pabda fish cooked in a mustard-based gravy.

Light, comforting Bengali fish curry made with pabda mach (catfish), begun (eggplant/brinjal), and bori (sun-dried lentil dumplings).

Traditional Bengali slow-cooked fish curry made with rui mach (rohu fish) in a rich onion–ginger–garlic–tomato based gravy, flavored with whole spices and often finished with ghee.

Traditional Bengali steamed fish preparation made with Katla mach (Catla fish), cooked in a mustard–yogurt–coconut paste inside a sealed container or wrapped in banana leaves.

Traditional Bengali-style fish curry where Katla mach (Catla fish) is cooked in a coconut milk-based gravy. It’s a mildly spiced, aromatic dish that feels both light and festive.

One of the most iconic and luxurious dishes in Bengali cuisine - a royal prawn curry cooked in coconut milk. It’s rich, aromatic, and deeply tied to festive meals and special occasions.

Classic Bengali delicacy where chingri (prawns) are cooked inside a tender green coconut (daab) along with mustard paste, coconut flesh, and green chilies. It’s one of the most celebrated examples of Bengal’s love for seafood and mustard.

Beloved Bengali delicacy where chingri (prawns) are cooked by steaming (bhapa) in a rich mustard–yogurt–coconut paste.

Classic, fiery Bengali hilsa dish where the natural oil (tel) of hilsa forms the base of a mustard–chili gravy (jhal). It’s bold, simple, and deeply satisfying — a dish that truly celebrates hilsa’s richness.

Traditional Bengali delicacy where ilish (hilsa fish) is cooked in a yogurt-based gravy. This preparation is milder, creamier, and tangy, with the yogurt balancing hilsa’s natural richness.

One of the most loved Bengali delicacies, where bhetki fish is marinated in a mustard-coconut-green chili paste, wrapped in banana leaves, and then steamed or pan-cooked.

Bengali-style mishmash prepared with fish head, rice, and potatoes.

Bengali-style fish curry where pomfret is cooked in a mustard-based gravy. It’s essentially a coastal adaptation of the classic sorshe macher jhal.

Chicken cooked in creamy yoghurt and tangy Gondhoraj lemon juice. (4 pcs)

White creamy gravy of Chicken, made with yogurt, nuts, spices and onions as the base. (4 pcs)

Chicken in rich gravy. (2 pcs)

Flavorful chicken curry. (4 pcs)

Chicken in a Spicy Dry Gravy. (4 pcs)

Chicken cooked with lots of onions. The Onions are added at two stages during cooking.

Chicken preparation with cream and fenugreek.

Mutton in white gravy.

Goat meat cooked with lots of onions. The Onions are added at two stages during cooking.

Mutton marinaded in yogurt and curried with cashew and poppy seed paste. (2 pcs)

Traditional Bengali style mutton curry. (4 pcs).

Mutton with special blend of spices, egg and potatoes cooked in the gravy. This recipe can be traced back to the colonial times in India. (4 pcs)