

Ilish Macher Paturi with Steamed Basmati Rice
Aromatic Ilish Paturi steamed in banana leaves with rice – a soul-satisfying, melt-in-mouth treat!
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Creamy Dim Posto with fluffy rice and dal, balanced by Uchhe Bhaja – a protein-packed, homestyle delight!

A classic Bengali comfort food featuring hard-boiled eggs simmered in a creamy, nutty, and mildly spicy poppy seed gravy. This unique dish gets its signature flavor from mustard oil and fresh green chilies.
Serving size: 1 serving

Fluffy, perfectly cooked white rice that forms the heart of every Bengali meal. This simple, essential recipe is the ideal canvas for flavorful dals, macher jhol, and kosha mangsho. Master this basic staple.

A quick, comforting red lentil dal finished with a sizzling tempering of ghee, cumin, and garlic. This everyday North Indian staple is light, packed with protein, and comes together in under 30 minutes. Perfect with steamed rice or roti.

A classic Bengali side dish where thinly sliced bitter gourd is fried to a perfect crisp. Its distinct bitter flavor is a beloved part of a traditional Bengali meal, often served with dal and rice.
Serving size: 1 serving


Aromatic Ilish Paturi steamed in banana leaves with rice – a soul-satisfying, melt-in-mouth treat!


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Creamy Dim Posto with fluffy rice and dal, balanced by Uchhe Bhaja – a protein-packed, homestyle delight!
This bengali dish is perfect for lunch. With 961.06 calories and 27.759999999999998g of protein per serving, it's a muscle-gain option for your meal plan.
Prepare Eggs & Poppy Seed Paste
Fry the Eggs
Cook the Posto Gravy
Simmer and Finish
Rest and Serve
Serving size: 1 serving
Rinse and Soak Rice (35 minutes)
Boil Water (3 minutes)
Cook the Rice (15 minutes)
Rest and Fluff (10 minutes)
Serve
Serving size: 1 serving
Pressure Cook the Dal
Prepare the Tadka (Tempering)
Prepare the bitter gourd
In a bowl, toss the sliced bitter gourd with salt and turmeric powder. Let it sit for 5-10 minutes. This helps draw out some moisture and allows the seasonings to penetrate.
Fry the bitter gourd
Remove the fried uchhe from the pan using a slotted spoon, allowing excess oil to drain. Serve hot as a side with rice and dal.
Combine and Simmer
Garnish and Serve