The delicious and vibrant flavours of Bengal...

Bengali cuisine is known for its balance of hot and sweet flavours, and for the huge variety of locally grown produce including year-round fresh vegetables and some of the best rice in India. For our starter we’ve a classic street snack of deep fried aubergine topped with tangy chaat masala - served here with a fiery green chilli and coriander chutney and a cooling cucumber raita.

For the main we’re serving a popular Bengali chicken curry known as murgir jhol, and for dessert we’ve India’s answer to ice cream - kulfi. This delightfully rich and sweet mango version is flavoured with saffron, green cardamon and rose.

RICE SPICES: Rose, cumin, turmeric, green cardamon, cinnamon
CURRY SPICES: Kashmiri chilli, chilli, fenugreek, turmeric, toasted coriander, toasted cumin, cinnamon, green cardamon, clove, black pepper, black cardamon
CHUTNEY BLEND: Green chilli, garlic, green bell pepper, onion, tamarind (tamarind, cornstarch), coriander leaf
RAITA BLEND: White pepper, cumin, mint, coriander leaf, poppy seeds
AUBERGINE SPICES: Cumin, coriander, black cardamon, black pepper, green cardamon, ginger, cinnamon, cloves, mace, bay, nutmeg, turmeric, Kashmiri chilli
CHAAT MASALA:  Amchur, salt, chilli, cumin, black pepper, coriander, ginger, ajowan, mint, asafoetida
KULFI BLEND: Rose, green cardamon, coriander, saffron

• 250g diced chicken (thighs are best)
• 1 medium onion
• Fresh ginger - finely chopped to make 2 tsp
• 3 cloves of garlic
• 1 small aubergine
• ½ cucumber
• 2 green chillies (seeds removed if you prefer less heat)
• 25g bunch of coriander
• 1 lemon
• 1 mango (or 200g ready-prepared)
• 250g natural yogurt (full fat is best)
• 198.5g condensed milk
• 2 tbsp plain flour
• Rice and poppadoms for 2 to serve