Bengali cuisine is as rich and unique as the state itself. The Nawabs rule has profoundly influenced Bengali food, which is a combination of subtle and fiery flavors. Some European influences, such as snacks and food traditions, such as ribs and ribs that originate in the UK but are prepared and served in most Bangladeshi households. Bengali people have an irreversible relationship with the two foods i.e., mach(fish) and bhaat(rice), which are the staple food of almost every family. TypicallyTypically, a Bengali meal starts with shukto (sour dish) followed by “Shak” (leafy vegetables), dal (legumes and pulses), various vegetables, fish/mutton/chicken/egg, chutney (sweet with hot sauce.) and top off with a sweet treat like curd and other traditional sweets like Gulab Jamun or rosogolla. Over time, Bengalis have adopted various culinary traditions, including the influence of the Great Mughals, China, and Britain, finely adjusting them to their tastes.
Let us talk about 20 famous dishes in Durgapur, West Bengal.
1 Katla Kalia
The Katla Kalia is a traditional delicacy produced from three kilograms of Katla fish. In a Bengali household, this dish is quite essential. Onions, bay leaf, ginger, and garlic paste are cooked together with spices, garam masala, and ghee. This is one of the most popular Sunday lunch recipes.
2 Aloo Posto
This is a classic Bengali meal that is served as a side dish. If the guest shows up unexpectedly, this is considered to be a lifesaver. As a side dish, it pairs well with dal and white rice. Bengali cuisine considers this meal to be one of the best. The main ingredients are poppy seeds, potatoes, and green chilies.
Shukto is a typical Bengali dish made up of various vegetables, usually comprising potato, pumpkin, bottle gourd, and bitter gourd. This meal, which is partially bitter and partly sweet, can be served with rice or a traditional flatbread.
4 Cholar Dal
This delectable lentil dish cooked from Bengal gram or chana dal is an essential part of any Bengali dinner. The meal is a hearty complement to luchis or other flatbreads like puri since it is thick, strongly spiced, and sweet. The meal is frequently served with rice. Cholar dal is a versatile dish that can be consumed for breakfast, dinner, or even snacks.
Bengalis are serious about their fish, and when it comes to the legendary Ilish(Hilsa), nothing is more severe or personal than this mustard-based Hilsa delicacy, which is one of Durgapur’s many favorite meals. Hilsa, which is abundant during the monsoon, is a vital element of Kolkata’s cultural legacy. It is not just basic food, but also an indispensable heritage that commemorates every significant event in the life of a true Bengali.
6 Mutton Curry
Another classic Bengali delicacy is heart Mutton Curry, or Kosha Mangsho, as it is affectionately known by the locals. The spicy curry is made with mutton, a variety of vegetables (often tomatoes and onions), and various authentic spices to give it that tasty zing and that classic deep brown hue.
Mocha is a near-neutral high-fiber diet that miraculously blends nicely with prawns and coconuts, yielding a spicy curry that won’t allow you to say no to that additional serving of rice! Cutting the Mocha, banana bloom, is a difficult task. The stigma and style must be taken care of and the center must be chopped into thin slices. You’ll need to pressure cook it first, then form a paste with your hands or in a mixer. Keep your hands soaked in mustard oil the entire time. Cook in a Kadai with mustard oil and Garam Masala, then finish with coconut and fried prawns.
DaabChingri, an extra-mellowed prawn stew cooked in the green coconut shell itself, is one of the most primitive ways to cook prawns in a Bengali home. Daab Chingri, an extra-mellowed prawn stew cooked in the green coconut shell itself, is one of the most primitive ways to cook prawns in a Bengali home. The prawns must be inserted into the green coconut shells. The green coconuts are stuffed with delicious prawn masala. Unless you go easy on the green chilies, it’s a primitive method to cook with very little spice.
Traditionally, dhoka is a Niramish(vegetarian) Bengali meal and is prepared without the use of onion. The onion. They called it dhoka so that people wouldn’t be turned off by the lack of meat in these tiny diamonds composed of Bengal Gram, poppy seeds, and coconut paste.
When preparing Pui Shak, it’s common to use a variety of vegetables and fish heads, or It’s called Chochori, and it’s delicious with steaming rice. In addition to Bodi, the little lentil balls can be put to Pui Shak to increase its flavor!
11 Lao Ghonta
In Bengali cuisine, the white gourd is called Lau. As a modest component, it is pretty tasty when cubed and added to a ghonto with prawns or eaten on its own! When you add prawns to a dish, the flavor is amplified. Steaming the Lau before using it in a Lau Ghonto recipe will ensure that the Lau is moisturized and supple from the inside. Chewing it releases a buttery flavor in your mouth that is reminiscent of whipped cream. When eating Lau Ghonto, it’s usually served with rice or roti.
12 Sweet Polao
Despite its sweetness, this is savory rice incorporation of sweetness varies from family to family, and can be excessive. Mutton or fish curry is frequently served with mishtimishit(sweet) polao.
13 Pea Kachodis
This pea kachodri is made in Bengali houses around winter. When they begin to chirp with preparations, these kachoris can be eaten for breakfast, lunch, dinner, or with tea. As a result of their larger size, they’re eaten as stuffed puris – with dumaalu or any other version of aalusabji.
14 LucchiAloor Dom
We can’t forget to mention the essential soft, fluffy, and deepluchi. – Their texture is creamy and golden, thanks to the use of maida in their preparation. Enjoy them with rich gravies like Aloor Dum. Simply put, Aloor Dum is the heart of Bengali food. ‘Aloor Dum’ is an indulgent cuisine for Bongs, consisting of a mildly flavored potato stew made with onions and tomatoes. These dishes are trendy among Bengalis when they have company over. HoweverHowever, they can be enjoyed at any mealtime.
15 Bhetki Matcher Paturi
A signature Bengali fish dish, Bhetki Macher Paturi, combines BhetkiMaach (Sheep Head Fish) with a thick paste of coconut and mustard before being wrapped in a banana leaf and steamed over a low flame. It’s perfect if you’re hitting the gym but can’t resist the need to eat a mouth-watering fish coated in mustard and coconut with bhetkimaach wrapped in banana leaves and slowly cooked.
16 Muri Ghonto
Muri Ghonto is one of Bengali cuisine’s hallmark dishes. Fishhead (usually Rehu Fish/Rui Mach or Katla Fish) is added to the rice. Muri is the Japanese word for “head.” Our favorite way to eat it is over a bed of Ghonto is a mushy, sidedish-like vegetable. In India, both Niramis (veg Ghonto) and Aamish (non-veg Ghonto) are quite popular. Among them, Muri Ghonto is a non-vegetarian ghonto. In actuality, the final product is a fantastic mixture of fish head, rice, and bits of potatoes. Just before serving, sprinkle some garam masala powder and ghee on top and revel in its splendors.
17 Kanchkolar kofta curry
Raw Banana/Kanchkolar is a common vegetable during this time of year in the Philippines. Using Kanchkolar to make a Kofta curry is a great idea. Due to the Mughal influence on Bengali cuisine, “Koftas” is similar to many other additions to Bengali cuisines. In the Bong’s kitchen, the “Kanchkolar Kofta Curry” is a famous recipe. “Koftas” with tomato dressing is delicious and healthful. As a result of its popularity, practically every Bengali home makes Kanchkolar Kofta Curry. To bring out the curry’s characteristic flavor and slightly dense consistency, add the homemade ingredients.
18 Tangra Macher Jhol
Bengalis love this spicy catfish curry. The gravy is thick and full of flavor since it is made with freshly ground spices. The red chiles give the stew a spicy flavor. Hot with simple steamed rice, this dish is the greatest!
19 Doi Fulkopi
It’s a hot yogurt curry with cauliflower. This mouth-watering curry has a thick texture and a rich flavor profile. When it’s wrapped in garam masala, cinnamon, bay leaf, ginger paste, and chilies, it has just the correct amount of moisture to bring a balanced degree of spice to the dish.
20 Aam Panna
It’s a refreshing drink made from cooled water, raw mangoes that have been charred, and sugar (and with Durgapur heat, you might as well require it). The raw mangoes are somewhat burned, giving the drink a smokey flavor. This drink, which is best served chilled, is undoubtedly more soothing and refreshing than artificially sweetened colas.