Food
Discover the delicacies of rich and diverse culinary traditions of Bengal😋
Rasgulla
Rasgulla is a syrupy dessert made from ball-shaped dumplings of chhena dough, cooked in light sugar syrup. This is done until the syrup permeates the dumplings. While it is near-universally agreed upon that the dessert originated in the eastern Indian subcontinent, the exact locus of origin is disputed between locations such as West Bengal and Odisha.
Sandesh
Sandesh (Bengali: সন্দেশ Shôndesh) is a dessert, originating from the Bengal region in the eastern part of the Indian subcontinent, created with milk and sugar. Some recipes of sandesh call for the use of chhena or paneer (which is made by curdling the milk and separating the whey from it) instead of milk itself. Some people in the region of Dhaka make a form of sandesh called pranahara (literally 'heart stealer') which is softer and made with mawa and yogurt. The Gupo/Gufo style of sandesh from Guptipara is considered by some to be the "first branded sweet of Bengal".
Machher Jhol
Macher jhol is one of the simplest Fish curry recipes that can be made in almost every Bengali household. This gravy is so easy to make and can be made in just a few minutes with the ingredients in your pantry. Macher jhol is best served with steamed white rice and can be made with vegetables such as potato and brinjal to add more flavor and aroma to the fish curry. This fish curry recipe is made in every Bengal household and is ideal for our daily meals.
Bengali Luchi
Luchi is a popular Bengali style poori made from unleavened dough consisting of all-purpose flour, water, and salt. The dough is rolled into small discs and then deep-fried until it puffs up and achieves a golden brown color. Best served with side dishes like potato curry or cholar dal, Luchi is a delicious and traditional Bengali breakfast item.