Recipes & kitchen notes

Weeknight dinners, party platters and festive feasts — built around our ready-to-cook range.

Smoky, juicy tikka without a tandoor — our marinade does the hard work, you just control the heat.

Raw marinated mutton and par-boiled rice, sealed and slow-cooked — the Puran Dhaka way, demystified.

Singara, spring rolls and nuggets on the table before the azaan — the order that makes it work.

Load-shedding, crowded freezers and thawing mistakes — practical tips to keep food safe and tasty.

Steam, warm or griddle — how to serve each of our winter pithas so they taste fresh from the chula.

Pungent mustard, green chillies and mustard oil — the dish every Bengali kitchen judges itself by.