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For the main course, the obvious choices were the classics- Chicken Rezala, Kosha Mangsho and Daab Chingri, paired with soft, freshly made luchis. The rezala was mildly spiced and creamy without becoming too rich, while the kosha mangsho delivered the slow-cooked depth of flavour one expects from the dish. The daab chingri, cooked inside tender coconut, offered a subtle sweetness that complemented rather than competed with the prawns. The luchis arrived light and puffed, making it the perfect partner to go with the gravies.