Food Delicacies from Bengal

Some all-time favourites:

1. Kanchaa Lankaa Mangsho (Green Chilli mutton)

2. Kosha Mangsho Basanti Polao (Mutton & Pulau) 

3. Chelo Kabab

4. Doi Murgi (Chicken curry with Dahi)

5. Pabda Machher Jhaal (Hot Pabda fish)

6. Daab Chingri (Prawn in Coconut)

7. Bhetki Machher Paturi (An Asian Sea bass fish preparation)

8. Kochu Pataa Bhapa Ilish (Steamed Hilsa in Kochu leaf)

9. Doi Machh (Fish curry in yogurt).

10. Deshi Murgir Kosha Mangsho

11. Kanchkolar Kofta: Kofta made from mashed raw banana 

12. Machher Dompukht: It's not only the Bengali touch added to this dish that makes it special, but also its three main ingredients that are, almonds, poppy seeds and yogurt.

13. Machher mathaa diye moong dal: This dish made from split green gram and fish head is a favourite for Bengalis.

14. Kochi Pathaar Jhol: Mutton is delicious! We meant the meat from the young one of a goat, and specially if you know the Bengali way of cooking it with paanch phoran.

15. Ghugni

16. Chital Machher Muitha

17. Mutton, Chicken or Egg Roll

18. Shorshe Ilish

19. Mutton Chicken Dum Biriyani

20. Moghlai Parota

21. Chingri Machher Malaikari

22. Phulko Luchi with Alur Dom

23. Salmon Macher Tel Jhal (Bengali Salmon Fish Curry) is a spicy Bengali delicacy. This Bengali fish curry is a tomato based curry flavoured with nigella seeds (kalojeera), garlic and lots of green chillies. Tangy, spicy and so flavourful, this salmon fish curry is easy to make and takes less than 30 minutes to prepare. Serve it with rice to make a perfect weeknight meal!

24. Kosha Mangsho (Spicy Mutton Curry, Bengali Style)

Bengali Kosha Mangsho or Mutton Kasha is a delicious spicy Bengali Mutton Curry which is full of flavours from mutton, spices and mustard oil.

25. Chicken Rezala (Bengali White Chicken which has a Mughlai origin)

Chicken Rezala is a very famous Bengali recipe which has a Mughlai Origin. Quintessentially, it is a chicken gravy that is white, unlike other chicken curry dishes and is extremely flavourful with very delicate flavours.

26. Lamb Curry

Simple yet delicious, lamb curry is an easy and wholesome meal to put together. This Bengali lamb curry is made with tomatoes and onions cooked with spices for a rich, hearty dish that's perfect to make for a crowd.

27. Tangra Machher Jhol

As you are familiar with the fact that Bengal has a rich source of fresh water as well as saltwater fishes, you might also know the fact that Bengal tries a lot of different varieties of fishes. The Tangra fish is basically the catfish that is found in the freshwater bodies abound in the region. The fish is prepared with freshly ground spices, and the thin curry is light on the stomach and also supremely tasty too.

28. Mochar Ghonto

Mochar Ghonto is a delicious preparation of banana flower, crushed coconut and potato, cooked with some cumin and bay leaves. This mouth-watering dish is filled with the sweetness and spice that makes it an amazing try.

29. Aam Kasundi Kakra (Crabs in Mango & Mustard)

Crabs are really delicious , provided these are cooked for quite some time with an aromatic sauce.

The sourness of raw mango, the bitterness of mustard , the heat of red pepper together with the unique taste of crab is captivating.

30. Shukto 

Who said Bengalis are all for fish and nothing else? Well, Bengalis do know how to do their vegetables too. And Shukto is just an example. Usually served as the first course of a diet, Shukto is a combination of different vegetables like Brinjals, Bitter Gourd, Crunchy Drumsticks and Bori (a Bengali speciality again), mixed with grounded spices and milk to make a thick curry.

31. Katla Kalia:

Katla Kalia is a famous Bengali fish curry recipe from Kolkata, which is basically poached fish in a masala rich gravy preparation. This beloved fish recipe is an all-time favorite meal option that tastes amazing paired with steamed rice. 

32. Aloo Posto

This is an old traditional delicacy which is served as a side dish in every Bengali household. This is considered as a saviour when the guest comes over surprisingly. Made of poppy seeds and potato, this is the perfect side dish with dal and white rice.

33. Chop

Also known as cutlets in a few parts of North India, Chop is one of the most filling yet delicious snack to have in the city. This Kolkata cuisine is prepared by stuffing alur, prawns, or chicken into a ball made of dough, which is then deep fried for attaining crispiness.

34. Chorchori

A vast number of vegetables go into one preparation. A single dish can contain potatoes, green beans, pumpkins, eggplant, bitter gourd, radish, striped gourd and spinach. While the cooking of the chorchori is a simple matter, it is the washing, chopping and cutting of the vegetables into uniform pieces that make it labour intensive.

35. Muri Ghonto

Made with fish head, rice, potatoes and a mélange of spices, it is a unique preparation which looks like a biryani and tastes divine!

36. Khichuri

If you are not a Khichri fan, try the Bengali version. It is aromatic, slightly runny and made in desi ghee. It is both sweet and spicy and is served with labra, papad and sweet tomato chutney. 

37. Kobiraji Cutlet

“Kobiraji”, is a juicy cutlet, usually made with prawn (or chicken or mutton) coated with a lacy fried egg on outside.

38. Churmur

Best had as an evening snack, this roadside snack is a mixture of crushed puchkas, mashed potatoes and spices with a dollop of tamarind pulp. It is one of the most popular street foods of Kolkata.

39. Keemar Doi Bora

Another signature Bengali dish, Keemar Doi Bora is a twist in the usual Dahi Vada. This dish has minced meat balls in sweet yoghurt garnished with spices such as cinnamon, red chilli powder and fenugreek. The vada and yoghurt are served separately.

40. Kumro Pata Chorchori

Kumro Pata Torkari or call it Kumro Pata Chorchori is a quintessential Bengali pure veg curry, prepared with assorted veggies and pumpkin leaves along with pumpkin stems. It is a simple comfort meal when paired with rice. Very mildly spiced like most vegetarian dishes in Bengali cuisine. You can prepare the same dish using squash or zucchini stems/stalks and leaves. 

41. Dimer Devil

How do you like your eggs? Scrambled, soft-boiled, with the sunny side up, Benedict? Once you have the quintessential Bengali dimer (dim- egg) devil in Kolkata, I am sure you’ll forget all of the above! This palatable Kolkata street food is made by wrapping an egg in spiced minced mutton or mashed potatoes, coating it in flour, giving it an egg wash, covering it with breadcrumbs, and then deep-frying it. The dimer devil is served with onions and kasundi, the tangy and fiery Bengali mustard sauce. 

42. Dhokar Dalna

Dhokar Dalna is a signature Bengali vegetarian dish. It is lentil cake made using chana dal which is traditionally fried and simmered in a satvic gravy i.e. a gravy without onion and garlic. The dhoka is baked instead of frying at times to make it healthy and they taste as good as ever.

43. Machher Chop (Fish Chop)

Among the many influences that the British gave us in their 200-year reign, the “chop” preparation is very popular. You go anywhere in the world, the word “chop” usually means “cut-of-a-meat”. However, in Bengal, it typically means fish, meat or vegetables, crumb-fried. You will typically get a whiff of that appetizing aroma, from the local roadside snack counters every evening around 5 pm. 

44. Kolkata Biryani

Essentially, the Kolkata biryani follows the Awadhi style of ‘pakki biryani’. Here, the marinated meat and the rice are cooked separately and brought together in a separate pan by placing both in layers; potato is included at this stage. The covered pan is sealed with a ring of dough so that the biryani is slow cooked on ‘dum’ or steam. According to culinary experts, the use of spices got moderated or it was not unusual to find mustard oil (common in Bengal) being used in the cooking of the meat; chicken began to supplant the mutton. But the potato remained a standard add-on.

45. Aloo Kabli

Kolkata is famous for its mixed culture and Aloo Kabli fits to it too well. This street food is again one of the most loved snacks for you to try while walking down the streets of the city. It is a combination of boiled potato, boiled gram, raw tomato, raw dhania ki patti and raw onion mixed with imli water. Trust me, the taste will make you feel charged up! It is a very common item found with all Fuchka sellers. The same becomes churmur when a bit of broken fuchkas are added to it! 

--Raja Mitra