Parshe (or mullet) cooked whole in a hot mustard sauce and flavoured with goodness of coriander leaves.

Red lentils with vegetables, cumin, coriander and the fire of chilies, inspired by delectable Middle Eastern red lentil stew.

Chicken with a luxuriant extravagance of black pepper. Sobered up with a kiss of yoghurt and a touch of cashew paste.

Katla peti. Gondhoraj Lebu, three ways. A kiss of lemon juice. A sprinkle of lemon zest.

Gorgeous steaks of Katla. Stewed in languorously reduced milk. The earthy warmth of ginger. The fragrance of crushed whole spices.