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30 mins
Fish Muttiya
Fish Muttiya is a traditional Kochi dish made by shaping spiced fish and coconut mixed with rice flour into dumplings and steaming them until tender. Brought to Kerala by the Kutchi Memon community and adapted to the coastal pantry, it reflects a meeting of migration and local abundance. Light, fragrant, and always served with coconut chutney, Fish Muttiya is a quiet heirloom—pressed by hand and shaped by settlement.
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10 mins
Kottayam Uzhunnada
Kottayam Uzhunnada is a traditional snack from central Kerala, made with black gram, tapioca flour, and salt, then fried until crisp. Closely associated with local church and temple festivals, it reflects a shared food culture shaped by faith gatherings and community kitchens. Simple, savoury, and enduring, Uzhunnada carries the memory of celebration in every bite.
18 mins
Tomato Kheju'er Chatney
Tomato Khejur Chutney is a classic Bengali preparation made with ripe tomatoes, dates, ginger, and a gentle hint of spice. Served at the end of the meal, it acts as a sweet pause—balancing acidity with warmth and aiding digestion after rich, savoury dishes. Neither side nor dessert, this chutney is Bengal’s signature closing note: light, comforting, and quietly essential.
15 mins
Rangalur Pitha
Rangalur Pitha is a traditional Bengali steamed sweet made from rice flour and filled with coconut and jaggery. Prepared especially during harvest festivals, it reflects Bengal’s deep-rooted pitha tradition—older than dairy-based sweets and closely tied to agrarian rituals. Soft, gently sweet, and fragrant, this pitha carries the taste of new rice, seasonal abundance, and festive memory, shaped by generations of ceremonial cooking.
15 mins
Tel Koi
Tel Koi is a winter-special Bengali fish dish made with koi (climbing perch) cooked generously in mustard oil. Across Bengal, it is prepared in two distinct styles—one where the fish is fried before cooking, and another where it is simmered directly in oil and spices to retain its delicate flavour. The differences may divide opinion, but the dish itself reflects a shared love for river fish and seasonal cooking. Rich, glossy, and deeply rooted in tradition, Tel Koi is Bengal on a plate.
10 mins mins
Panta Bhat
Panta Bhat is cold, lightly fermented rice soaked overnight in its own starch water, traditionally eaten with aloo bharta, pickle, or dried fish. A dish shaped by both abundance and hardship, it has long served as sustenance across homes and social boundaries. Cooling, nourishing, and quietly comforting, panta bhat is rice at its most elemental - simple, resilient, and steeped in memory.
35 mins
Muri Ghonto
Muri Ghonto is a traditional Bengali one-pot dish made with fish head, tail, and fragrant rice, gently cooked in mustard oil with whole spices. An early expression of nose-to-tail cooking, it lets the natural flavour of the fish lead, with the rice soaking up every bit of richness. Once a sustaining meal for coastal communities and seafarers, it has travelled from humble breakfasts to festive tables—proof of how Bengal’s kitchens turn resourcefulness into enduring comfort.
2 mins
Aam'er Luchi
Aam’er Luchi is a delicate Bengali bread where classic maida luchis are enriched with sweet mango pulp, lending them a gentle fragrance and pale golden hue. Fried in ghee until they puff like little pillows, these luchis balance indulgence with finesse - soft, airy, and subtly fruity. Traditionally associated with refined kitchens and summer tables, Aam’er Luchi is where nostalgia, seasonality, and quiet luxury come together.
2.5 hrs mins
Kosha Mangsho
Kosha Mangsho is Bengal’s iconic mutton dish, cooked low and slow until the meat releases its own juices and the gravy turns dark, thick, and intensely fragrant. The process of koshano, patient sautéing and simmering with onions, ginger, garlic, yoghurt, and spices builds deep, layered flavour without haste. Once rooted in ritual kitchens and later popularised in Kolkata’s legendary cabin eateries, this dish is both celebratory and everyday. Bold, indulgent, and unmistakably Bengali, Kosha Mangsho is slow food at its most soulful.
30 mins
Aloor Khosha Bhaja
Aloo Khosha Bhaja is a classic Bengali preparation where potato peels are fried until crisp with turmeric, salt, dried red chillies, and sometimes panch phoron or nigella seeds. Rooted in frugal kitchens and zero-waste cooking, the dish is prized for its crackling texture and deep, earthy heat. Simple ingredients, thoughtful technique, and flavour that lingers, this is comfort born from ingenuity.
35 mins
Chatti Pathiri
Chatti Pathiri is a festive Malabar dish made by layering thin rice-flour crepes with spiced meat, nuts, dried fruits, and sometimes sweet plantains, then cooking it slowly in ghee until golden. Rooted in the Mappila kitchens of northern Kerala, it reflects centuries of Arab trade influence blended with local rice traditions. Rich, balanced between sweet and savoury, and satisfying on its own, Chatti Pathiri is a dish shaped by exchange, adaptation, and celebration.
20 mins
Chakka Puzhukku
Chakka Puzhukku is a traditional Kerala dish made from tender raw jackfruit, steamed and mashed with coconut and gentle spices. Prepared during the summer months and often eaten during Thiruvathira fasting days, it is nourishing without oil or grain. Rooted in seasonal cooking and ritual restraint, this dish reflects Kerala’s deep relationship with land, climate, and mindful simplicity.
30 mins
Breudher Bread
Breudher bread, locally known as Dutch bread, is a sweet, yeasted loaf traditionally baked in Kochi’s Anglo-Indian homes. Served with butter and green bananas, and sometimes alongside rich meat stews, it reflects a colonial legacy shaped by local kitchens. Brought to the Malabar coast during Dutch rule and sustained by generations of home bakers and neighbourhood bakeries, Breudher remains a quiet staple—simple, comforting, and deeply rooted in everyday faith and family life.
55 mins
Bebinca de Batata
Bebinca de Batata is a Goan dessert made with sweet potatoes, coconut milk, eggs, and sugar, offering a denser, unlayered take on the iconic bebinca. Simpler than its many-layered counterpart, it reflects everyday Goan kitchens rather than grand feasts. Carried along Portuguese trade routes across the Indian Ocean, this version of bebinca connects Goa to Southeast Asia while remaining unmistakably Goan in flavour.
30 mins
Sweet & Sour
Sweet and Sour, in the Goan Chinese tradition, is a sticky pork belly dish balanced with vinegar, soy, and gentle spice. Shaped by Goan cooks working in Calcutta kitchens, it draws from Indo-Chinese techniques but remains firmly Goan in spirit, with pork at its centre. Rarely found in restaurants, it appears mainly at weddings and celebrations—carried back to Goa through cooks, not commerce.
20 mins
Kodi
Xit, coddi, and nustem—rice, curry, and fish—form the everyday Goan meal, simple, nourishing, and complete. Cooked daily along the Konkan coast, this trio travelled with Goans to Bombay, where it sustained students and workers in communal kitchens and weekday canteens. Modest in form but rich in meaning, it is a plate that carries home wherever it goes.
30 mins
Chacuti
Chacuti is a classic Goan curry made with roasted whole spices and coconut, resulting in an aromatic, dry-bodied gravy with deep flavour. Traditionally prepared for Sundays and feasts, it is cooked across Goan communities with chicken, meat, or vegetables. Carried to Mozambique by Goan migrants, the dish found a natural home along the African coast and became part of local food culture. Rooted in Goa, yet shaped by movement, Chacuti is a curry that travelled—and stayed.
12 mins
Foogath
Foogath is a classic Goan vegetable stir-fry, lightly sautéed and finished with grated coconut. Served daily alongside rice, it varies quietly across kitchens—sometimes with tiny prawns, sometimes kept vegetarian, and in some Catholic homes finished with crushed peanuts. These small shifts reflect where families have lived and travelled, making foogath a simple dish that carries the memory of movement.
30 mins
Pastéis de Fígada
Pastéis de Fígada is a Luso-Goan pastry where a crisp Portuguese-style shell is filled with sweetened ripe banana instead of custard. While the form comes from Portuguese baking traditions, the filling reflects Goa’s local pantry, where bananas were familiar long before dairy-based sweets took hold. Baked until golden and softly set, this pastry is a quiet example of how foreign techniques were reshaped to feel at home in Goan kitchens.
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