Mom's Kitchen

Bengali Specials

Hilsa in mustard — the dish Bengal is homesick for. Two pieces, cooked in a ground mustard gravy with green chilli and mustard oil.

Seller FSSAI Lic. No. 21525021000221

Bengali Specials

Rohu simmered in a yoghurt-based gravy — gentler than a kaliya, and the one to order if you are new to Bengali fish.

Seller FSSAI Lic. No. 21525021000221

Bengali Specials

The Sunday fish curry of a Bengali house: rohu in a red, onion-and-ginger kaliya gravy, rich enough to want plain rice beside it.

Seller FSSAI Lic. No. 21525021000221

Bengali Specials

Rohu in mustard and poppy seed — sorse for the sharpness, posto for the body. Two pieces.

Seller FSSAI Lic. No. 21525021000221

Bengali Specials

Pomfret cooked the Bengali way, in a kaliya gravy rather than a coastal one. Three pieces.

Seller FSSAI Lic. No. 21525021000221

Bengali Specials

The Kolkata street roll: egg set onto a fried porota, wrapped around onion, green chilli and a squeeze of lemon.

Seller FSSAI Lic. No. 21525021000221

Bengali Specials

The same roll with chicken inside as well — the one people queue for outside a Kolkata shop at nine at night.

Seller FSSAI Lic. No. 21525021000221

Bengali Specials

Moglai porota — dough stretched thin, filled with egg and onion, folded into a square and shallow-fried — served with potato sabji.

Seller FSSAI Lic. No. 21525021000221

Bengali Specials

The same folded, shallow-fried moglai porota, served simply with sauce.

Seller FSSAI Lic. No. 21525021000221

Bengali Specials

White peas cooked down with onion and spice — Bengal’s afternoon snack, eaten with a spoon and a scatter of raw onion.

Seller FSSAI Lic. No. 21525021000221

Bengali Specials

Puffed rice tossed with mustard oil, onion, green chilli and chanachur. Made when you order it, because it must not be allowed to soften.

Seller FSSAI Lic. No. 21525021000221

Bengali Specials

Flaky triangular porota, layered and griddled — the bread Kolkata eats with everything. Three pieces.

Seller FSSAI Lic. No. 21525021000221