.

Bengali Cuisine goes beyond just rice and fish. The delicate balance between the main ingredients and seasoning delivers its exquisite identity and the distinctive flavour.

Here is a list of terms that you may come across in our menu as you navigate through our spread:

•  Kosha – Cooking over low heat without adding any water
•  Paturi – Usually marinated in mustard and coconut paste, wrapped in banana leaf and steamed (bhapa)
•  Dalna – Medium thick gravy seasoned with ground spices with a touch of ghee
•  Dom – Thick spicy gravy
•  Kalia – Rich spicy gravy of ginger and onion paste tempered with garam masala
•  Jhol – Light stew with diced potatoes
•  Jhal – Hot and spicy curry
•  Dorma – Vegetables stuffed with minced ingredients Quintessentially Bengali
•  Panch phoron – Blend of five different spices (fenugreek, nigella, cumin, black mustard & fennel)
•  Radhuni – Akin to celery, delivers a pungent flavour
•  Gondhoraj Lebu – Kaffir lime adds a distinct flavour