What is now referred to as Kolkata cuisine has a history that spans 250 years of political, social, and cultural development. This fascinating testimony of self-made Bengali baboos, whose aspirations pushed the limits of Bengal's traditional gastronomy, creating a new food universe, is a testament to their aspirations. How some foods came to be so well-known is an exciting tale of taste, scent, and savouring that begins in the secret kitchens of an exiled king and ends in the homes of a select group of upper-class Bengalis. It may be overwhelming to realise that some of today's iconic foods, such dum biriyani, kebabs, fish chops, kabirajis, cutlets, kathi rolls, and Mughlai paratha, were originally only available to individuals with access to the ingredients or for whom it was their "home meal."