Murshidabadi cuisine has a long lineage in India. It is a great example of how Persian and Awadhi cuisine married flavours of Bengal, and blended with the taste of Sheherwali to give rise to something scrumptious.  In photo: Melao Tehar and Kolkata Biryani

The Mughals were fond of rich gravies that included cashew nuts, poppy seeds, and other dry fruits. They also used saffron, kewra water, rose water, and mastered the art of slow cooking.  In Photo: Desi ghee ki nihari

The idea behind this pop-up in the city is to highlight hyperlocal cuisines of India—this time, we go on a culinary journey to the historic town of Murshidabad and discover the hidden gems of cuisine from this region. In Photo: Aloo pani phal ki tikki

Even the basic dal achaari was full of flavours, topped with a distinct tadka of pickled chilli. 

The aloo and pani phal ki tikki (potato and water chestnut) had a firm bite. Their aloo katli too was scrumptious and had slightly more spice than the Lucknowi versions of these dishes cooked frequently at home. In Photo: Aloo pani phal ki tikki /Aloo Katli

Their zafraani kheer rich with strands of saffron and chopped nuts are perfect to complete a meal