CALCUTTA BUNGALOW COOKING SESSIONS
The Best Bengali Street Food Recipes
Calcutta Bungalow | Cooking Sessions takes you behind the scenes of Will Meyrick’s culinary journey in Kolkata. Filmed on the rooftop of the iconic Calcutta Bungalow, this series explores the heart of Bengali cuisine, from timeless street food classics to home-cooked favorites.
🇮🇳 ALOO DUM
Aloo Dum is one of those dishes that speaks to the heart of Bengali home cooking—simple, soulful, and all about layering flavours.
🇮🇳 CHITAL MACHER MUITHA
Chital Macher Muitha is a classic Bengali home-cooked dish, a true comfort food that brings out the essence of river fish in a simple yet flavorful way.
🇮🇳 BENGALI FISH CURRY
This video is about the traditions and layers of flavour that come with it. And if you’ve never cooked with river fish before, this one might just win you over.
🇮🇳 BENGALI MUTTON CURRY
I’m cooking up a proper Sunday favourite—Bengali Mutton Curry. In Kolkata, where fresh ingredients and slow cooking matter, this dish is a staple, often enjoyed with family over long, hearty meals.
🇮🇳 LAUKI CURRY
In this episode of Calcutta Bungalow, I’m cooking a true Bengali home classic on a rooftop in Kolkata — a simple, beautiful Lauki (bottle gourd) Curry with Poppy Seed and Chilli.
🇮🇳 KANKRA JHAL
I take you back to Kolkata for one of my favourite Bengali seafood dishes — Kankra Jhal, or crab curry cooked with fresh mustard paste, chilies, caramelised onions, and a blend of bold, earthy spices.
🇮🇳 CABIN FISH FRY
I’m throwing it back — way back — to the Mughal era and the colonial kitchens of Kolkata. Inspired by the blend of Persian, Afghan, British, and Bengali influences, I’m cooking up a classic: Cabin Fish Fry.
🇮🇳 MURI GHONTO
I’m cooking a dish that speaks straight from the Bengali kitchen: Muri Ghonto — a rice and fish head curry that’s all about depth, tradition, and making something beautiful out of what’s usually left behind.
🇮🇳 Pointed Gourd Cashew Nut Curry
This dish turns the humble pointed gourd (potol) into something rich, comforting, and rooted in tradition. Stuffed with paneer, cashew, and sultanas, pan-seared in mustard oil, and finished in a white cashew-based curry — this is vegetarian Bengali home-cooking with depth.