Shaped by the fertile river plains of the Ganges delta, West Bengali cuisine is one of India's most distinctive regional food traditions, celebrated for its love of fish, rice, and subtle spices.
Unlike some Indian cuisines that emphasise heat, Bengali cooking often focuses on balance, fragrance, and the natural flavour of ingredients. Spices such as cumin, fennel, nigella, fenugreek, and mustard seeds are frequently combined in the famous panch phoron ("five-spice") blend.
What dishes to try at Masala Zone from West Bengal as part of the Grand Trunk Road Odyssey?
The limited-edition menu runs until 7 September. BOOK NOW
