1. Bhoger khichuri
Bhoger khichuri recipe is an exemplary and inimitable moong dal khichdi which is prepared in puja festivals like Durga Puja, Laxmi Puja, Saraswati puja etc. and offered to the goddesses as Prasad. It is a slobbering and comforting meal which is loved by people of all age groups. Bengalis have an eternal love with the bhoger khichuri which has been a recipe that is retained with unparallel popularity for ages. In this preparation, gobindo bhog chaal (small grain rice) and bhaja shona moong dal (roasted split yellow lentils) are cooked with some veggies in a specific spice blend. It is mostly accompanied with bhoger labra, niramish aloor dom, begun bhaja or beguni and chatni.
2. Bhoger labra
Labra recipe aka bengali labra is an exemplary and inimitable Bengali mixed vegetable curry which is prepared in puja festivals like Durga Puja, Laxmi Puja, Saraswati puja etc. and offered to the Goddesses as Prasad. It is a slobbering and comforting vegetable mishmash which is loved by people of all age groups. Bengalis have an eternal love with the bhoger labra recipe and have retained the recipe with exceptional popularity for ages. In this preparation, an array of vegetables is cooked with panch phoran and Bengali bhaja masala in mustard oil. It is mostly accompanied with bhoger khichuri but can also be paired up with steamed rice or flat bread like Roti, luchi etc.
3. Luchi recipe
Luchi recipe aka Bengali luchi recipe is an exclusive deep-fried puffed bread which is frequently prepared in the subcontinents of east India. These all-purpose flour’s deep-fried mini breads are prepared with only 5 basic ingredients and are so easy to make. They are soft, flaky, puffy and melt in the mouth. In short, recipe for luchi is the indulgence of a comforting and exuberant treat. Durga puja is on its way and the celebration is almost incomplete without this splendid delight.
4. Niramish aloo dum
Niramish aloo dum aka niramish aloor dum is a luscious, spicy and flavoured Bengali baby potato curry which is crazily popular among Bengalis. Any reputed Bengali restaurant’s menu card is incomplete without Luchi-Aloor Dum. This Bengali aloo dum is a no onion no garlic recipe which is perfect for Bengali vegetarian days and puja days. In this preparation, boiled & peeled baby potatoes are cooked in spicy tomato gravy with some cashews paste and yogurt. This versatile niramish recipe can be accompanied with luchi, paratha, koraishutir kochuri, basanti pulao, khichuri and even with plain rice.
5. Bengali fish fry recipe
Bengali fish fry recipe aka kolkata fish fry is one of the most beloved and famous Bengali snacks recipes. The perfect outer crisp of the fish fry and flavoured juicy fish at the centre is enough to tickle any Bongs taste buds. Nowadays the popular Bengali fish fry is sold in almost every corner of Kolkata, starting from street food vendors, canteens, cabin type restaurants to reputed authentic Bengali restaurants. In this preparation, bhetki fish fillet is first marinated in spicy onion-coriander leaves paste and then double coated with egg mixture and breadcrumbs and then deep-fried till crispy. It is always served hot as a snack or appetizer with onion-cucumber salad and the Bengali dip kasundi or tomato ketchup.
6. Kolkata chicken biryani
Kolkata chicken biryani aka Bengali chicken biryani recipe is the indulgence of delectability which is the amalgamation of aromatic long grain basmati rice, luscious and juicy chicken pieces, boiled eggs, tender potato chunks, ghee, mawa, saffron milk, spices, meetha attar and fragrant water. It is one of the ultimate desired and crazily popular dishes in West Bengal. A bong can never get bored of kolkata style chicken biryani and can’t stop himself to admire its inimitable taste. It is mostly relished as lunch or dinner.
7. Basanti pulao
Basanti pulao recipe aka mishti pulao is an exemplary and inimitable pulao rice recipe of Bengal which is frequently prepared on special occasions and festive seasons. It is crazily popular among Bengalis and has occupied a place on almost every reputed restaurant’s menu card. Basanti pulao is a subtle bright yellow coloured sweet and fragrant pulao recipe prepared with a special rice grain named ‘Gobindo bhog chaal’. In this preparation, the aromatic rice grain is cooked with whole spices, turmeric powder, ginger, a generous amount of ghee along with sugar, salt, raisins and cashew nuts. It is also known as halud pulao because of its bright yellow colour. This slobbering dish is mostly relished with spicy curries to balance the sweetness of the dish.
8. Mutton kosha
Mutton kosha recipe aka kosha mangsho is a pure Bengali delicacy and is one of the most popular non-vegetarian dishes among Bengalis. Any Bengali restaurant’s menu card is incomplete without this classic delight. Mutton kosha is a rich, flavoured, spicy goat meat curry where tender and juicy goat meat pieces are coated with thick velvety dark brown gravy. In this preparation marinated, goat meat is slow-cooked in its own juice with lots of onion, ginger-garlic and a few specific spices using a minimal amount of water. Bengali mutton kosha is mostly accompanied by basanti pulao or luchi (fried Bengali flatbread) on special occasions. But it tastes amazing even with steamed rice and rotis on regular days.
9. Rosogolla
Rosogolla or Rasgulla is one of the most famous and fabulous desserts in Bengal. Any event, festival or occasion especially Durga puja is incomplete without Rosogolla for a hardcore Bengali. It is a palatable soft, spongy and juicy dessert where Chenna balls (Indian Cottage Cheese balls) are cooked in light sugar syrup. Every bengali always feels nostalgic when they talk about Rasgullas. As a bong, I have thousands of sweet memories with this delicious dessert.
10. Nolen gurer Sandesh
Nolen gurer Sandesh is a classic Bengali sweet recipe which is crazily popular among Bengalis. The main reason behind its popularity is the unique but extraordinary flavour and irresistible taste. It is a tender milk-jaggery fudge which melts in mouth after every bite. Sandesh plays a vital role in Bengali culture. It is the most regularly offered sweet to God in the temples of Bengal and puja pandals which makes the Sandesh recipe Bengali more auspicious.
11. Bengali Vegetable chop
Vegetable chop is an immensely popular Bengali snack recipe which is sold in almost every corner of Bengal, starting from street food vendors to popular restaurants. It is a no onion no garlic recipe and is hence one of the highly demanding snack recipes during puja days. Vegetable chop recipe is the amalgamation of beetroot, carrots, boiled potatoes, bhaja masala along with few spices which are shaped and coated with breadcrumbs and then deep fried till crispy. This crispy delight is always served hot as a snack with onion-cucumber salad and the Bengali dip kasundi or tomato ketchup.
12. Kolkata Egg Roll
Kolkata egg roll is the most scrumptious and beloved street food of Kolkata. In this preparation, crispy but soft and flaky paratha is covered with egg on one side. It is then filled with onion-cucumber salad with hint of lemon juice, dollop of tomato ketchup and by sprinkling a little bit of chaat masala and black salt for flavouring. The filled paratha is wrapped carefully and then half of the roll is again wrapped with a piece of paper to hold the bengali egg roll easily without greasing your hand. There is no fix timing to have this tempting delight, but it is mostly served as an evening snack. Kolkata style Egg roll is considered as one of the most served Bengali snack recipe during Durga puja. Durga puja without grabbing a freshly prepared piping hot Indian egg roll in hand and chit chat with friends is incomplete.
13. Postor Bora
Postor Bora is an exemplary traditional Bengali food which is known for its extraordinary flavour and texture. It is hugely popular among Bongs in West Bengal. It is the amalgamation of poppy seeds paste, grated coconut, onions, green chillies and rice flour which are shallow fried as fritters in mustard oil. It is a perfect fritter with the outer crisp containing poppy seeds toping and is tender at the centre. It is mostly served as a starter or as a side with main course to relish. It could be a perfect vegan starter during Durga puja days.
14. Shorshe ilish
Shorshe ilish aka ilish shorshe recipe is a pure Bengali delicacy and one of the most popular and beloved hilsa fish recipe which is frequently prepared in every Bengali house. Any reputed Bengali restaurant’s menu card and occasions are incomplete without this mustard piece. Ilish macher shorshe bata is a signature dish which has been filling immense pleasure and comfort in every Bengali’s life since ages. In this preparation, hilsa fish slices are cooked in the mustard paste with a lot of green chillies and a drizzle of mustard oil. It is always accompanied by hot steamed rice.
15. Daab chingri recipe
Daab chingri is an exemplary fish curry recipe which is crazily popular among Bengalis. It is renowned for its unique cooking techniques and of course, for its inimitable taste and flavour. In this preparation, prawns are cooked with coconut-mustard-poppy seeds gravy inside a tender coconut shell. This simply luscious Bengali fish curry has occupied top places in reputed Bengali restaurants’ menu cards all over the world. The subtle daab chingri recipe is mostly relished with steamed basmati rice.
16. Chanar Dalna
Chanar Dalna is an iconic Bengali veg recipe which is vastly popular among Bengalis. This Bengali delicacy is also known as Chanar Borar Jhol. In this recipe, subtle Chanar Bora or Indian Cottage Cheese Nuggets are dunked in mildly spicy tomato gravy. It is a without onion garlic recipe and perfect for any puja festivals. It is a versatile dish and can be relished with rice items like Plain rice, Basanti Pulao or with flat breads.
17. Patishapta pitha
Patishapta pitha recipe is one of the most renowned and scrumptious Bengali pitha recipes which is compulsorily prepared in every Bengali house during “Poush Parbon”. In short, “Makar Sankranti” is incomplete without patishapta for bengalis. It is hugely popular in West Bengal and Bangladesh. Bengali patishapta recipe is a type of stuffed pancake where coconut-mawa-jaggery stuffing is placed on an all-purpose flour-rice flour-semolina battered crepe and folded to a roll. It is mostly served as snacks with tea but can be relished at any time of the day to satisfy your craving.
18. Kucho nimki
Kucho nimki aka kucho nimki recipe Bengali is a pure Bengali delicacy and one of the most popular Bengali snack recipes. It is a traditional recipe which has been prepared from generation to generation, every year in almost every Bengali house during Durga puja. Honestly, kucho nimki recipe does not require any introduction. It is basically small diamond or rhombus-shaped, deep-fried savoury crackers recipe prepared with all-purpose flour, nigella seeds, salt, and oil. It is mostly served at tea-time with a cup of a hot tea or as a snack for munching.
19. Bengali Shingara
Bengali singara recipe aka Bengali samosa is an epic savoury street food of Kolkata which is sold in every corner of Bengal, especially in sweet shops. It is considered as one of the most popular vegetarian Bengali snack recipes. It is a no onion no garlic recipe and is hence one of the highly demanding snack recipes during meatless days. In this preparation, potato is cooked with peas and homemade bhaja masala along with few spices and peanut and is then stuffed in all-purpose flour dough cones and tucked carefully. It is deep fried slowly till crispy golden brown. It is always served hot as a snack with chutneys green chillies and sometimes with a bowl of puffed rice or Muri. It could be a perfect evening snack for Durga puja.
20. Mochar chop
Durga puja is on its way and hence today, I have come up with a lip-smacking Bengali street food, mochar chop recipe aka banana flower croquettes for the special occasion. Mochar chop is an immensely popular Bengali snack recipe which is sold in almost every corner of Bengal, starting from street food vendors to popular restaurants. It is a no onion no garlic recipe and is hence one of the highly demanding snack recipes during puja days. It is the amalgamation of boiled banana flowers aka mocha, boiled potato, roasted peanuts, grated coconut, raisins, homemade bhaja masala along with a few other spices. It is shaped in small patty and coated with cornflour mixture and breadcrumbs and then deep-fried till crispy. It is always served hot as a snack with onion-cucumber salad and the Bengali dip kasundi or tomato ketchup.
21. Chingri Macher Malai Curry
Chingri macher malai curry aka chingri malaikari is an exemplary fish curry recipe which is crazily popular among Bengalis. It is renowned for its inimitable taste, texture and flavour. In this preparation, large tiger prawns (bagda chingri or golda chingri) are cooked in coconut milk with onion, tomato and a few fragrant Bengali spices. This luscious Bengali fish curry frequently appears on special occasions like marriage reception party (biye bari), annaprashan etc. Other than that, prawn malai curry recipe has occupied top places in reputed Bengali restaurants’ menu cards all over the world. It is mostly relished with steamed basmati rice but you can also pair up it with Bengali mishti pulao.
22. Rui macher Kalia
Rui macher kalia or fish kalia is an inimitable Bengali recipe of fish which is immensely popular in Bengal and the subcontinents of East India. Any Bengali wedding ceremony or special festival is incomplete without Fish kalia. It is known for its rich texture, irresistible taste and exceptional flavour. In this preparation, fried Rohu fish chunks are simmered in spicy Onion-Tomato and Yogurt gravy. This flavoured delight is mostly relished with steamed Basmati rice.
23. Narkel naru recipe
Narkel naru recipe is an integral part of festive celebration, starting from “Durga puja” to “Bhai Dooj”. It is one of the most popular and beloved Bengali dessert recipes which is prepared every year in almost every Bengali house. It is a scrumptious easy Bengali dessert prepared with only four ingredients. In this preparation, grated fresh coconut is cooked with sugar, khoya and cardamom powder till sticky and is then shaped into small balls. It is an absolute moreish and does not have any fixed timing to devour.
24. Doi Ilish
Doi Ilish is an Iconic and authentic Bengali fish recipe which is renowned for its supreme taste and flavour. It is rich in texture with heaty-tangy touch. In this preparation, Hilsa fish pieces are steamed in Yogurt-Mustard sauce with some green Chillies and Mustard oil. Surprisingly, this delectable dish is a very quick and easy recipe. This flavoured fish curry is relished with hot steamed Basmati rice. Hilsa is the most popular fish among Bengalis. Hence, Doi ilish is a must try Durga puja food.
25. Aloo Posto
Aloo Posto is a pure Bengali delicacy and one of the most delectable Bengali veg recipes. Bengalis have inimitable love for posto aka poppy seeds and posto recipes. Aloo posto is the finest example of it. It is the amalgamation of Potatoes with Poppy seeds paste, green Chillies and some spices. It is immensely popular pure vegetarian dish among Bengalis and undoubtedly a must try Durga puja recipe. It mostly served with Plain Basmati rice or Indian flat breads like Rotis, Parathas and Luchi.
26. Dimer devil
Dimer devil aka dimer chop is an immensely popular Bengali snack recipe which is sold in almost every corner of Bengal, starting from street food vendors to canteens to cabin type restaurants. Dimer devil recipe is the amalgamation of spicy boiled eggs, boiled mashed potatoes and homemade bhaja masala along with a few spices and herbs. The half of the hardboiled egg is wrapped with the spicy potato mixture and made into a cylindrical shape. Then it is coated with egg mixture and breadcrumbs and finally deep fried till crispy. It is always served hot as a snack with onion-cucumber salad and the Bengali dip kasundi or tomato ketchup.
27. Jhuri aloo bhaja
Jhuri aloo bhaja is an iconic traditional Bengali food recipe. This crispy grated potato fry is an immensely popular side dish in Bengali cuisine which is loved by the whole nation for its unique texture and crunch. Any authentic Bengali restaurant’s menu card is incomplete without this Jhuri aloo bhaja recipe. It is mostly accompanied with Plain Rice and any dal recipe. It could be a perfect side with Khichuri too during Durga puja.
28. Begun bhaja
Begun bhaja aka baingan bhaja is a pure Bengali delicacy which is prepared in almost every Bengali house. It is one of the most beloved and popular winter special traditional bengali food. Begun bhaja bengali recipe is a tender and juicy savoury delight with thin crispy outer coating where eggplant pieces are marinated with turmeric powder, salt, sugar and then shallow fried or deep-fried in mustard oil. It is a versatile dish and can be relished with khichuri, dal-rice or as a side with phulko luchi, paratha or rooti.
29. Bhoger bhuni khichuri
Bhoger bhuni khichuri aka bengali bhuna khichuri recipe is an exemplary and unique niramish khichuri which is prepared in puja festivals like Durga Puja, Laxmi Puja, Saraswati puja etc. and is offered to the goddesses as Prasad. This splendid jhuro khichuri recipe is equally loved by people of all age groups. The texture of bhuni khichuri is completely different from regular bhoger khichuri. It is dry and grainy in texture exactly like pulao with extraordinary taste and flavour. In this preparation, gobindo bhog chaal (small grain rice) and shona moong dal (split yellow lentils) are fried together and then cooked in hot water with some veggies in a specific spice blend. It is mostly accompanied with bhoger labra, niramish aloor dom, begun bhaja and chatni.
30. Chital macher muitha
Chital macher muitha aka chitol macher muitha is a pure Bengali delicacy and one of the authentic Bengali fish curry recipes. It is a spicy, flavoured and slobbering chital macher recipe where chital fish nuggets are cooked in spicy onion-tomato gravy. It is hugely popular in West Bengal and Bangladesh. Any authentic Bengali restaurant’s menu card is incomplete without this exotic Bengali fish curry. It is mostly relished with plain rice and sometimes even with basanti pulao too.
31. Chanar payesh
Chanar payesh aka chenna payesh is a Bengali delicacy and one of the traditional Bengali sweet recipes. This splendid delight is crazily popular among Bengalis and sold in small earthen pots in many Bengali sweet shops. It is rich, tender, chunky and juicy in texture with an irresistible taste. In this preparation, ghee roasted chenna (Indian cottage cheese) is cooked in thick milk with rice paste, sugar, cardamom powder and nuts of your choice. It is mostly served as dessert after a meal or can be served as an evening snack. Chanar payesh recipe is always served chilled to enjoy its best taste.
32. Lau chingri
Lau chingri aka lau chingri recipe Bengali is a Bengali delicacy and one of the most popular traditional Bengali food. It is known for its subtle taste, texture and unbeatable flavour. Lau chingri recipe is a pure comfort dish which is frequently prepared in almost every Bengali house. In this preparation, bottle gourd aka lau is cooked with fried chingri mach aka prawns in minimal spices. It is mostly relished as a side with hot steamed rice.
33. Doi Begun
Doi begun is a classic Bengali recipe which is immensely popular among Bengalis. It has occupied place in almost every authentic Bengali restaurant’s menu card. It is a niramish recipe, I mean without onion garlic recipe, which is ideal for any puja day, especially in Durga puja. In this preparation, subtle fried eggplant pieces are dunked in mildly spicy sweet and tangy yogurt-based gravy. It is mostly relished with plain rice or flat breads like roti, parotta or luchi.
34. Ilish pulao
Ilish pulao is a pure Bangladeshi delicacy and one of the most popular hilsa fish recipes. It has occupied a place on the menu card of almost every Bangladeshi restaurant in Bangladesh. In this recipe, marinated hilsa pieces are cooked in onion gravy and then steamed with fragrant pulao. Ilish polao recipe itself is a complete dish which does not require any side to relish with.
35. Aloo diye murgir jhol
Aloo diye murgir jhol aka homestyle chicken curry is a succulent and comforting chicken curry recipe. For a bong, addition of large potato chunks in chicken curry is a must and speciality as well. In this preparation, bone in chicken pieces are cooked in spicy onion-tomato gravy. In every Bengali house, it is at least prepared once during the Durga puja festival. Aloo diye murgir jhol is mostly relished with plain rice or Bengali mishti pulao. It is undoubtedly a must try Durga puja food.
36. Muri Ghonto
Muri Ghonto is an extremely authentic and delectable Bengali recipe. In this recipe, crispy fried fish head is cooked with gobindobhog chaal aka aromatic rice and potatoes in some specific spices. The word ‘Muri’ stands for fish head and ‘Ghonto’ means mushy curry. It is a classic Bengali recipe with fish head and a must try durga puja recipe too. It is a perfect side to accompany with piping hot Steamed Rice. Muri Ghonto itself is a very flavoured dish. So, it does not go great with any flavoured rice.
37. Nolen gur ice cream
Nolen gur ice cream or jaggery ice cream is the most popular and beloved version of ice cream recipes among Bengalis. The word ‘ice cream’ itself is enough to trigger anybody’s secret saliva and the addition of ‘Nolen gur’ is like icing on the cake for any bong. In fact, nolen gurer ice cream is also considered as notun gurer ice cream or Bengali ice cream. It is a fusion ice cream recipe which is served in almost every reputed Bengali restaurant throughout the year for the ultimate public demand. It’s a must try durga puja recipe which you shouldn’t allow to miss.
38. Mocha ghonto
Mocha ghonto aka mochar ghonto is a classic delight which is crazily popular among Bengalis. It is a pure Bengali delicacy and one of the most beloved vegetarian traditional Bengali food. Any reputed Bengali restaurant’s menu card is incomplete without it. It is a niramish recipe, I mean without onion garlic recipe, which is ideal for any vegetarian day or puja day, especially during the holy Durga puja festival. In this preparation, boiled banana flowers aka mocha are cooked in some specific spices with some grated coconut and potato chunks.
39. Barishali Ilish
Barishali Ilish is a succulent Bengali fish curry which is immensely popular in West Bengal. It is one of the most loved hilsa fish recipes among Bengalis where subtle Hilsa pieces are simmered in coconut and yogurt-mustard sauce. Barishali Ilish has occupied a treasured place in the menu card of many renowned restaurants. It is an extraordinarily flavoured Bengali macher jhol and is always relished with Plain Rice. It is one of the most popular Durga puja recipes which every Bengali loves to have in their lunch during the puja days.
40. Echor Chingri
Echor Chingri is a classic traditional Bengali food recipe which is vastly popular in West Bengal and Bangladesh. It is also referred as Kathal Chingri. Echor chingri is a very beloved summer recipe among Bengalis which is frequently prepared in every house in special occasions. This Bengali delicacy is popular for its supreme taste and unique texture. Echor Chingri recipe is the amalgamation of jackfruit and fried prawns simmered in spicy onion-tomato gravy. It is mostly relished with steamed rice.
41. Anarosher chutney
Anarosher chutney aka pineapple chutney is a very delectable and popular Bengali chutney. It’s sweet, slightly tangy and spicy in taste with inimitable flavour. It is one of the frequently prepared sweet chutney recipes on special occasions like marriage ceremonies or reception parties, annaprasan, griha-pravesh, saraswati puja festival etc. It is a pure Bengali delicacy where grated pineapple is cooked with dry red chilli, sugar, salt, raisin and some water. Anarosher chatni is normally served between Main Course and Dessert. Bengalis use the term ‘Pater seshe’ for serving chutney.
42. Chanar Korma
Chanar Korma is a pure Bengali delicacy which is the richer and royal variation of Chanar Dalna. In this recipe, homemade Indian Cottage Cheese Nuggets are cooked in Coconut-Cashew paste with Peas, whipped Yogurt and some spices. It is a pure vegetarian No Onion-No Garlic recipe and perfect for Puja days. This succulent dish is mostly paired up with Basanti Pulao during Durga puja in Bengal.
43. Doi maach
Doi maach recipe aka doi rui is a pure Bengali delicacy and one of the most popular Bengali recipes of fish. This comforting fish curry is prepared in almost every Bengali house throughout the year. In fact, it has occupied place in many authentic Bengali restaurant’s menu card. In this preparation, shallow fried rui fish pieces or any other fleshy fish pieces are simmered in mildly spicy yogurt-onion based gravy with some green chillies. Bengalis mostly relish this mild and luscious fish curry with hot steamed rice.
44. Dim Posto
Dim posto (Egg-Poppy seeds Curry) is a renowned Bengali Egg Curry recipe. It is popular for its unique taste and amazing flavour. It is an iconic dry Egg curry which is the amalgamation of fried boiled Eggs and Poppy seeds paste (Posto Bata) with green Chillies, Ginger paste, Tomato and some spices. This luscious Egg curry is mostly accompanied with Steamed Basmati Rice. It is a must try Durga puja recipe for crazy posto lovers.
45. Kalakand
Kalakand is a classic Indian sweet recipe which is vastly popular all over India. This succulent sweet is rich, soft, moist and grainy in texture and is topped with chopped dry nuts. Any bengali sweet outlet is incomplete without Kalakand barfi. It is prepared with only two ingredients – Chenna and Sugar. Any essence and topping are add-ons to enhance the taste of Kalakand sweet. It is a perfect dessert for any festival, ceremony or occasion to spread happiness and delight.
46. Kumror chokka
Kumror chokka is an old Bengali veg recipe which is hugely popular in Eastern India. It is a slightly sweet and spicy dry curry where ripe pumpkin pieces are cooked with potato chunks, black chickpeas, grated coconut, little bit of ghee and some spices. It is a no onion no garlic recipe which goes perfect for vegetarian days. Luchi & kumror chokka is one of the most popular breakfast combos in Bengali cuisine which is frequently prepared in festive days and Bengali biye bari (marriage function). Kumror chokka recipe has even occupied place in many authentic restaurant’s menu card. Other than luchi, it can also be accompanied a side with hot steamed rice and dal and sometimes with flat bread like rotis or parathas.
47. Dry Shorshe Begun
Dry Shorshe Begun is one of the most popular Bengali vegetarian comfort dishes. In this dish, marinated Aubergine pieces are shallow fried and cooked in Mustard paste with Tomato and Cilantros. It is very strong in flavours with rich texture. It goes heavenly with steamed Basmati Rice rather than flavoured Rice. It also goes great with Rotis and Parathas too. This easy recipe is frequently prepared in Bong house during festive season and it is one of the must try Durga puja food.
48. Doi Potol
Doi Potol recipe is a renowned traditional Bengali food and it is known for its supreme taste. This Bengali delicacy is a super light and healthy dish. It is a hugely popular no onion no garlic recipe during durga puja. In this preparation, pointed gourds are cooked in spicy yogurt gravy. This outstanding curry can be relished with rice items like plain rice, pulao or with Indian flat breads like rotis, parathas or pooris.
49. Chaaler Payesh
Chaaler Payesh is one of the most evergreen bengali dessert recipes which complements every festival with its warmth, comfort and irresistible taste. It is one of the must have sweet dishes during Durga Puja. Payesh is an old traditional dessert which is prepared with Milk, Gobindo Bhog rice, Sugar, Raisins and flavoured with Bay leaf and Cardamoms. It is a very simple and easy recipe which gives extraordinary result with these handful of ingredients.
50. Tomato khejur amsotto chutney
Tomato khejur amsotto chutney recipe aka tomato khejur chutney is very delectable and a popular Bengali chutney. It’s sweet, slightly tangy and spicy in taste with inimitable flavor. It is a pure Bengali delicacy where tomatoes, khejur aka date, amsotto are cooked in sugar with panch phoron, some cashew, raisin and lemon juice. Khejur amsotto chutney is normally served between Main Course and Dessert. Bengalis use the term ‘Pater seshe’ for serving chutney.
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