Bengali cuisine is multi-coloured. Be it while treasuring the daily Bengali dishes or the sweets on any festival season or on any auspicious events, you truly feel delighted and thrilled while savouring them. Bengali dishes also have an eccentric taste and essence that is rather tough to refuse. An exclusive balance of vegetarian and non-vegetarian food patronized by boiled rice is the fundamental of the Bong Cooking and Bong’s are recognized for their fondness for the bowl of Aloo Posto and Maachh Bhaat! This list is guaranteed to leave you yearning for a splendid Bengali dishes straight from the households of Kolkata.
1Luchi Aloor Dum
The integral soft, fluffy and deep fried luchis! They are prepared with maida and have a creamy golden color texture. These can be enjoyed with rich gravies such as Aloor Dum. The heart of Bengali dish, Aloor Dum is nothing but plain Aloo Dum. For Bongs, “Aloor Dum” works as a luxurious food with slightly spiced potato curry prepared with onions, tomatoes, and other spices. With visitors at home, Bengali people love to serve this combination for breakfast, though they can also be enjoyed at any meal time.
Children again not eating the green vegetables! Prepare Shukto, a delightful dish that makes the decadent bitter gourd taste incredible. It is a combination of vegetables with a highlight to the bitterness, the flavor around which the whole dish develops. The bitter tang is believed to be good for cleaning the appetite and also for letting the intestinal fluids flow and it is a good start off to the suppertime. A Proper Bengali Plate is imperfect without Shukto. A Bong chef is qualified by the skill to make a delicious Shukto – a pure mix-veg lead by a bitter gourd with thin gravy and set with as many as different varieties of vegetables. This classic recipe wakes up the taste buds so that what succeeds is more satisfying.
3Chingri Macher Malaikari
The Bengalis simply can’t ignore this cuisine and unpredictably so can’t the rest of us and why not! Anyone wants to fall for those gigantic prawns along with dense and rich creamy coconut gravy. Fetching together the nourishment of cream, prawns and coconut milk, this is a wonderful dish. It is a must have on every extraordinary occasion in a Bengali family. This is one cuisine that is little complex to cook and the genuine flavor arises when cooked with the perfect proportion of spices. Set up in coconut milk with a precise amount of light spices, this is best when served with steamed rice. The silky gravy is the best part of this dish, which makes it decadently good. The preparation fills the entire household with its tempting scent that just melts our mouths.
4Bhetki Macher Paturi
Bhetki Macher Paturi is a trademark Bengali fish cuisine where Bhetki Maach (Sheep head Fish) is fused alongside a thick paste of coconut and mustard then enveloped in a banana leaf and steamed in a gentle flame and the outcome is heavenly appealing Bhetki Macher Paturi. If you are hitting the gymnasium but are not able to hold back your yearning for mouth-watering fish, then this delight made by coating it in mustard and coconut with the nourishment of bhetki maach enclosed in banana leaves and slow cooked is just destined for you.
Any Bengali supper is partial with the never-ending munching sound of this crispy fried brinjal. This is a side cuisine that can be consumed with warm rice or just as a snack. “Begun” is the Bengali word for eggplant (brinjal) and “Bhaja” means fried. It also marks as a good starter for dinner parties. I recommend to all the brinjal fans, to taste this brinjal delight at least once and you’ll definitely love the classicality of its ingredients and of course the delectable taste. “Begun Bhaja” is a popular Bengali style cuisine of skilfully flavoured slices of brinjal that are fried on a high flame to a crispy uniformity and generally served with a meal. It is spicy and crunchy, making it an appealing party starter or side-cuisine for your party list of options. This is one of the easiest recipes, which involves less time and very slight effort. In observance with Bengali cooking ritual, the slices of brinjal are customarily deep fried in mustard oil which gives it a strong knockout of tangy savor, refined oil can also be used instead of mustard oil. This Begun bhaja makes an awesome dish for dining on idle holidays or a ceremonial dinner to conclude a hectic day.
‘Posto’ – Poppy Seeds are the ultimate Bengali’s much-loved ingredient, whether it is prepared with potato or any other vegetable and the series can be pretty long. At times the most elementary ingredients create an exotic cuisine that you relish for centuries to come and this Aloo Posto is such an example of how just little components can produce a spiced and smooth potato dish. Poppy seeds are used to make this mouth-watering recipe with quarter chunks of potatoes, without which the Bengali dine seems incomplete. Aloo posto is a classical Bengali potato preparation where in, the aloo (potatoes) are united with finely crushed poppy seeds and chopped green chilies, usually served with warm rice. It is considered that poppy seeds help to keep the brain cells composed so this dish is tasty as well as full of essential nutrients. On any occasion, if you happen to visit a Bengali restaurant, an order of a Bengali thali will always have a bowl of Aloo Posto as a signature dish in it.
Life in the cultural capital, Kolkata would be pretty uninteresting if not for its roadside food, which definitely adds that extra zing to our existence and that would definitely be imperfect without Jhal Muri. “Jhal” means spicy and “Muri” is the puffed crispy rice. These puffed crispy rice are stirred with chopped and boiled potatoes, cucumbers, onions, tomatoes and fried peanuts and then coconut flakes and chopped green chilies are added and all of this is finally tossed with various hot and tangy spices with a tablespoon of mustard oil. Finally, zinged with lemon juice, finely chopped fresh coriander leaves and sev, this snack is simple yet incredibly delicious. It is known that even the British treasured this tasty snack because of its distinctive blend of spices comprising the tamarind pulp and the light aroma of mustard oil.
This classic Bengali meal has taken its name from a Mediterranean country cuisine. Potol or Parwal is a prevalent summertime veggie in India. “Dolma” normally denotes a Turkish dish where vegetables are stuffed (mostly with curry rice) and pint-sized bags of stuffed grape leaves relish an exceptional place. While usually, the vegetable is stuffed along with fish keema (minced fish), people frequently also stuff with paneer (cheese), nutrela (soya bean), and mutton and chicken morsels. Then the stuffed potol (pointed gourd) is lightly fried and is stirred in spicy and tangy tomato and cashew nut gravy. We love our vegetarian as well as our non-vegetarian dishes and thus love to style with various combinations. Potoler Dolma is a healthy and delightful dish that can be served with steamed rice or roti (chapatis). Add a spoonful of ghee to rice and savour this dish. This is an essential cuisine in all Bengali occasions. Potoler Dolma is reckoned as a legacy dish of Bengal.
9Kochuri Ghugni Jilebi
It’s confusing when you crave for something sweet as well as spicy at the same time and can’t figure out what to eat and then you come across Kochuri – Ghugni – Jilebi! The complete unusual mix match works on the insane technique of serving sweet and spicy at the same time. Kochuri is much-loved among Bengalis and stuffed with Koraishutir or Motorshuti (Peas) which is a widespread Bengali wintertime food. Jilebi (Jalebi) is a succulent Indian sweet and can be termed as pipe cakes. Create cooking magic in the kitchen with this mouth-watering delicacy whereas Ghugni is a popular food in Bengal and in different parts of Bihar and Orissa. It is prepared with dry white peas tossed with onions, tomatoes and numerous spices including garam masala. Sounds tasty right? All three in a single dish definitely feels heavenly.
Classic Kolkata Egg Rolls are available in nearly every small road of Kolkata and are poles apart from the Non-Bengali kind of it. This is a delicious and heavy egg wrap sold in the roadside food stands. Mainly, this is a fried roti (flat bread) that is compressed on an omelette which is later stuffed with fresh, raw vegetables, served with ketchup after gently rolling it like a wrap. It’s a favorite snack for every Kolkata dweller and especially during Durga Puja; this snack is the most desirable one of every member of the family. It is easy, swift and super delicious.
The Bengalis are big food devotees and they take pride in preparing their cooking and it is a known fact that they enjoy eating fish and actually every kind of it. But the amusing part is that they are in so much love with it that they even created various recipes with every part of fish (like bones, heads etc.) to devour it completely. However, all parts of the fish are equally vital to us, the best thing with the Bengalis is the head of the fish or “Muro”. They prepare them crispy deep-fried; add vegetables in it and what they really enjoy is “Muri Ghonto”. Although the term is a little strange but Muri Ghonto is one of the signature cuisines of Bengal which is prepared with rice and head of Fish (mostly Katla fish or Rohu fish/Rui maach) and is mostly served with plain rice. Muri Ghonto is a unique dish where the rice is added in a side dish to give it a shape. It is a dry dish completed with deeply fried fish head, chopped potatoes, very little rice and numerous other spices. It does not have curry but is soppy. So, when the preparation is done, dry out the extra water content by heating on high flame. Scatter some garam masala powder and ghee on top just before serving and enjoy its wonders.
Biryani was created in Persia. Ever since then, it arrived in India via different heritages and classiness. During the Mughal Empire, Lucknow was recognized as Awadh, which gave rise to the Awadhi Biryani. Basically, rice plays the supreme part here, so make sure it is ripened, fragrant and authentic. Visiting Kolkata is heaven for biryani lovers and if you are a huge biryani fan, Kolkata’s biryani is purely a must try. Various biryani recipes can be styled as rice and meat/chicken cooked in sheets of seasonings. The exceptional appearance of the Kolkata biryani is that the flavours are much warmer than former biryani recipes. Also, a big chunk of potato is an essential part of this Bengali Biryani recipe. That is why the Kolkata style of biryani is such a delightful modernisation.
13Kanchkolar Kofta Curry
Raw Banana/Kanchkolar is a prevalent vegetable in the season. Kofta curry prepared out of Kanchkolar is a wonderful creation. “Koftas” in common are like many other additions to Bengali dishes due to the impact of Mughals in the state. Raw bananas are a great basis of fiber, vitamins and minerals, and comprise a kind of starch that aids in controlling the blood sugar levels, also manage weight and lowers the blood cholesterol intensities. They also contain valuable amounts vitamins like A and C and potassium that help in reducing the risk of blood pressure and are also favourable for the brains and kidneys. “Kanchkolar Kofta Curry” is a much renowned recipe straight from the Bong’s kitchen. The ‘Koftas’ with the tomato dressing is very yummy to devour and simultaneously healthy too. Kanchkolar Kofta Curry can be enjoyed both with warm rotis and rice and is prepared in nearly every Bengali household. Add the home-based seasonings and bring out the classic flavour and marginally dense consistency of the Kofta Curry.
Now it’s the turn of the superstar; the smarty, the vibrant and the silver streak Hilsa. This marine fish that approaches to lay its eggs in the freshwater is a favourite of all the fish lovers. This fish is widespread for its flavour, its scent, and the Bongs are charmed about the big piece of Hills alongside its eggs. “Bhapa” means Steamed and this specific cuisine “Ilish Bhapa” is a celebrity in the Bengali Cookery. A minimal recipe with amazing taste – Hilsa is steamed along with the Mustard paste, Green Chillies, and Mustard oil. There are many variations of Hilsa dishes and Bhapa Ilish is globally begin the midst of them. Customarily, Bong women used to steam the Hilsa in a “Stainless Steel Box” while preparing the rice in a Handi (Hari) and that process is the ultimate practice of preparing the Bhapa Ilish though it can be steamed in a pot or in a pressure cooker and even in a microwave.
Amid all the popular Bengali cuisines known to humankind, “Kosha Mangsho” or Mutton Curry marinated with yogurt is the best because of its succulent mutton portions grilled in hot spices. One of the greatest pleasures in life is to gather with family and delight in a pleasant meal on an idle Sunday evening and the happiness is better when the meal is an authentic and traditional Bengali cuisine. This peppery Bengali Kosha Mangsho or Mutton Curry is a perfect meal time recipe that would definitely be treasured by all because it is finger licking delicious and also because of that velvety thick gravy surrounding the mutton morsels. This curry made with mutton, big chunks of potato, yogurt and bay leaf for aroma is a true joy. Kosha Mangsho is a legendary Bengali cuisine widespread for its rich spice and taste and with a promise to bring a smile on the faces of loved ones.
An exceptionally well-known Bengali sweet made with milk and sugar, this dessert is everyone’s beloved! Be it a Kancha Golla or a Pranhara or may be Talsans, Sondesh is multi- faced but delicious in its every form. Organized with thickened milk and seasoned with various elements, sondesh is generally found in every Bengali sweet shop. In any occasion, the Bengali folks celebrate it with sondesh. It is healthy and delicious compared to most of the ghee or sugar layered sweets. It is often prepared during festive seasons, most frequently during Durga Puja. There are so many variations of making sondesh recipe that is quite simple; pressure up the three simple components chena (paneer), sugar and cardamom powder and then store in the refrigerator for a few hours and relish it.
The Bengali cooking completely has its exclusive individuality in the international foodstuff scene for being tremendously rich and extravagant in flavours and without the sweet course, the Bengali delight is simply imperfect. A meltdown in mouth, rosogulla is a smooth and squishy cheese balls in warm and sweet sugar cardamom syrup. The milk is thickened to isolate the chena (paneer) and the watery part of milk is separated from the curd in making chena. Drain out excess water from chena, knead it and make balls of the chena. Cook with sugar and cardamom syrup and enjoy the delicious sweet. The “Roso” implies juice and “Gulla” implies ball shaped and customarily, these are originated and created from East India, precisely, in the states of Bengal and Odisha. It is also a prevalent sweet made during Durga Puja.
Chomchom is a widespread and classic North Indian sweet recipe. Prepared during festive events like Durga Puja, Diwali and Holi, this dessert comes in several variants and flavours. It is made using fresh chena (paneer/cottage cheese). The procedure looks much alike to Rosogulla, but these Chomchom’s are much juicier than the typical Rosogullas. Chomchom or ChamCham is a celebrity Bengali sweet dish rose from Porabari, Tangail, Bangladesh. It is an extremely fashionable sweet in Bangladesh and India because of its various colours and forms. The cuisine is available in a range of colors, mainly white, light yellow, light pink, and orange. It is dusted with coconut fragments as a garnish. This sweet is mostly oval and sometimes flat circular in shape the main elements being flour, cream, sugar, saffron, lemon juice, and coconut flakes.
Payesh is a Bengali sweet rice pudding which is an essential part on every single Indian gathering. It is a delicious flavoursome dessert which is made in all the auspicious Bengali events. “Gobindobhog” is a rice assortment which is cropped in Bengal and pasty and sweet-smelling with a buttery essence. This rice is used in the cooking of Payesh, Basmati rice can also be used if the former is not available in market. It is basically a Bengali variety of “Kheer”. Rice, sugar and milk are cooked on high flame until a thick consistency forms and then seasoned with cardamom, saffron, chopped dry fruits and a dash of rose water. It is classically served after a meal as a dessert in Bengali beliefs it is considered as greatest sweet dish to rejoice any special news. It is also called as Payasam, Payasa, Phirni, Gil-E- Firdaus, and Fereni in different regions of the country.
Like the Bengali dialect, this yogurt (dahi/doi) variant prepared from plain yogurt and date palm jaggery (khajur ka gur) is just, overwhelming. Mishti Doi is a pretty famous dessert in West Bengal and Odisha. It is made by boiling milk on high flame until it is slightly thick and sweetening it with brown sugar (plain gur) or date palm jaggery (khajur ka gur) or plain white sugar and then letting the milk to ferment all night. Ceramic is always used as the vessel for making Mishti Doi because of the steady vaporization of water through its permeable walls not only further solidifies the yogurt, but also creates the right temperature for the progression of the yogurt. Mishti Doi and Calcutta are quite identical to each other. A perfect balance of milk and sugar, combined for a mouth-watering delicacy. Dig in, now!