The mesmerizing taste, flavour and the story behind every dish deserve applause, however, the ones that deserve special mention are Puratoni Chingri Cutlet, Koi Macher Megna Jamuna, Patrick Saheber Mangsher Jhol, Goalondo Ghat er Murgi, Boyal Macher Jhati and Sohagi Sidur. If you’re looking for a place to head to for your next weekly binge, look no further than Bongnese’s. Located at FE Block, Sector 3, Salt Lake, this culinary treasure serves authentic and traditional Bengali home style fare. This brightly lit, homely joint at Salt Lake is also great for no-frills dinner dates. In Kobrejer Kabiraji, the batter is super-crisp, and the fish filling is generous, well spiced, and unbelievably tasty. Seriously, you have to try it to believe it. The Puratani Chingri Cutlet, might require a temporary break from that diet of yours. Portions aren't huge for its price tag, but when you see those golden brown wonderfully deep-fried Chingri Cutlets in front of you, dip them into the spicy sauce, and let its flavour dance on your tongue — you'll ache with satisfaction. Fish lovers, go straight for the Koi Macher Megna Jamuna that miraculously fills you up with no fuzzy aftermath, thankfully. For the spicy daredevils, order the Boyal Macher Jhati, an addictive combination that will leave you scraping the bowl. Generously portioned Goalondo Ghat er Murgi with flavourful tender chunks of chicken are highly recommended by everyone. Pair that with their plain steamed rice to complete the meal. The Patrick Saheber Mangsher Jhol is made for those who fancy hot mutton curry but are mindful of the spiciness. Spiced and yogurt-marinated tender juicy mutton enhances flavors in the curry, served with potato and boiled egg. The incredibly tender pieces of mutton with a layer of melt-in-your-mouth fat will leave you helpless. The Luchir Payesh paints the perfect sweet ending, and might just be the best dessert you'll have from the menu. Luchir Payesh is mildly sweet and moist without being cloying at all, one spoon isn't going to be enough once you get a taste of the soften crust of luchi and creamy goodness of kheer oozing out.