Ghol is gradually losing its sheen from the Mojito loving Calcutta population but remains an eternal go to remedy for every grandmother of Bengal!Ĭhicken Kosha is nice and dandy but have you tried the Goalondo Chicken Curry yet which finds its origin straight from the heart of river Padma? The Goalondo steamers ferried between ports, housing sailors who rustled up a quick chicken dish with ingredients available easily from around! It truly does channelise a sense of respite in your body as you sip from a large brass tumbler. The taste is further enhanced by adding a dash of Gondhoraj Lemon! The aroma is magical. I am also planning to write about the lost recipes of Bengal soon! Currently researching on that!Īlso read: Top 25 Indian dishes to make when you can not travel to India!Ī derivative of a yogurt based drink, Ghol is a refreshing summer cooler. This list of Bengali food would inspire a gourmand to try out Bengali cuisine, if nothing else. This is a healthy mix of fish, meat, vegan friendly and vegetarian fair. I would tell you where to try them, unless you are keen to make them at home. In this blog, I would be detailing 20 most popular Bengali dishes that you must try when in Bengal. The batas and bhortas of east, the Posto of wild west, the Borali of North and the fresh catch of Sundarban delta that can bring heaven down on Earth and the quintessential beauty of Kolkata’s cosmopolite elite trying out a medley of experiments: I have grown to appreciate all the fantabulous food of Bengal! I have seen my high school friend, hailing from a respectable Bonedi Bari of Kolkata, prefer her sweetened Basanti Polau more than a box of caviar! It took me a while to outgrow the usual and appreciate the myriad taste of Bengal. As a descendant of a Bangal family whose ancestral roots are deeply spread in East Bengal (now sovereign state of Bangladesh), I have always preferred my Macher Jhol doused in green chilli paste.
All said and done, the robust fish curries and the sinful Bengali sweets easily steal the spotlight.Bengali Cuisine is rich in taste and culinary heritage, bearing a turbulent memory of partition of the subcontinent, displacement, and a longing to stay connected with the origin through distinct flavours. Mishti Doi, a kind of sweetened yogurt with rich notes of jaggery is a usual accompaniment. Luchi is a deep-fried bread that is preferred here and is prepared using both refined and whole-wheat flour. What sets Bengali curries apart are the distinctive flavours of mustard oil, poppy seeds and turmeric with sweet undertones that warm spices like cinnamon, cardamom, nutmeg and mace impart. The ' panch phoron' is used generously and it includes a combination of five spices - cumin, nigella, fenugreek, aniseed and mustard seed. The simplest of meals gain an exquisite identity on adding ' phoron' or a traditional mix of pungent spices. The delicate balance between the main ingredients and the seasoning plays a starring role. Vegetables like plantains, potatoes, water lily roots, brinjal and beans dominate the menu.īengali cuisine is a blend of sweet and spicy flavours. On the vegetarian platter, one would mostly find tubers, gourds and roots. In fact, hilsa holds great cultural importance in Bengal and a pair of hilsa fish (Joda Ilish) is usually bought on auspicious occasions. The tenderness of the flesh, unique taste and silvery appeal make it the 'queen of fish'. Interestingly, there are more than forty types of fresh water fish that are popularly served in Bengal.Ī much-loved local delicacy in Bengal is an oily fish known as ' Hilsa' or 'Ilish'. Since countless rivers surround the state, fresh sweet water fish are a major attraction with rohu, pabda and koi being the popular ones.
Bengalis share an irrevocable relationship with these two foods that are a staple in almost every household. West Bengal is famously known as the land of maach ( fish) and bhaat ( rice). There are certain European influences also like the snack food tradition and foods like chops and cutlets that are British in origin but are prepared and served in most Bengali households. The rule of Nawabs has deeply influenced Bengali food which is a combination of subtle and fiery flavours. Best Bengali Recipes- The cuisine of Bengal is as rich and distinct as the state itself.
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