A symphony of Kolai Dal and shrimps. Earthy yet finger licking delicious. And quintessentially Sylheti.

Mutton cooked languorously in yogurt. Perfumed with ginger and an aromatic spice mix.

Tender parwals. A delicate tomato-ginger gravy. A hint of asafoetida. Finished with a glug of milk.

Roasted moong dal cooked with green peas. Perfumed with ginger, garam masala and a dollop of ghee.

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.

Chicken in yoghurt and Gondhoraj lebu juice. Some lime leaves thrown in for a further burst of citrus. And green chillies!!

Home-made samosas with a delectable cauliflower filling. The crunch of toasted peanuts and sweetness. Baked rather than deep-fried.

Gorgeous boal steaks. A generous slather of onion and ginger paste. Maas secret masala. Some wicked chillies and a glug of mustard oil.

Parwal with a delectable lentil-raisin stuffing. And a delicious sesame flavoured curry to accompany the dolma. Food heaven!

Two Bengali classics. Radhaballavi, the addictive dal-stuffed puri. And a delicious potato curry perfumed with ginger, cumin and coriander.

Ilish cooked in yogurt. Just a throw of kalonji, some wicked green chillies and a luxuriant drizzle of mustard oil. Simple yet eclectic.

Moong Dal cooked with luscious orange segments in orange juice. Just a bit of ginger and a couple of green chillies for that pleasant heat!

Bandhakapir Ghonto, cabbage and peas. Humble and earthy. Just ginger, cumin and chillies. And a potpourri of fragrant whole spices.

Nothing is more refreshing on a hot summer day than lau ghonto, bottle gourd cooked in its own juices with peas and badis.

Chicken stewed in yoghurt perfumed with fragrant whole spices. Grated ginger, just a hint of garlic. And some plump raisins. Delectable!

A symphony of lau and grated coconut with that distinct note of ground pepper and chilies that cut through the sweetness.

Potatoes and cauliflower in a delicately flavored tomato curry, perfumed with whole spices and spiked with ginger.No onion and no garlic.

Mouri Paneer, paneer stewed languorously in milk scented with ginger and fennel seeds. Another Bengali classic. Grandma's recipes.

Pepe Ghonto, Green papaya, a throw of roasted peanuts and raisins and a kiss of spices. No fuss.

Succulent paneer. A kiss of fresh cream. A fragrant smear of thandai masala. Pan-grilled till a gorgeous golden.