A few traditional meals.Rice,Daal,Chunoputi(small fish),Chingri macher malaikari(lobster),Hilsa mustardgravy,Hilsa paturi ( wrapped in coating of masala),Aloo bhaja( fried potatoes)Rui kalia(main fish gravy),Chatni,rosagolla,misti doi,papad.Payesh/rabri.
Start with fried miniature bodi, a few spoonfuls of lightly fried saag and uchchhey (small bitter gourd)—aloo fry, begun (brinjal) bhaja and/or bhindi bhaja (chopped fried bhindi). This should be followed by shukto (a light stew of aloo, karela, green banana, laau (green gourd) etc. Coconut-laced preparations are common in Bengali cuisine; hence a chholar dal (dhuli huyi chana with chopped coconut) is considered a delicacy. This also goes well with luchi (medium-sized puris made with maida rather than atta). At lunchtime, bhaja mooger dal (dal made with roasted moong) is often the next item. Alongside, there is a wide array of side dishes. They range from aloo posto, sager ghonto or chocchori (palak cooked with aloo, brinjal and various other vegetables including pumpkin), laau-chingri (shrimps cooked with finely cut pieces of green gourd and cabbage), chhenchki (pumpkin, aloo and other vegetables bunged together to make a mash), and in some cases chhanchra (a mash made of palak, aloo, laau, topped up with the head of fish—a huge delicacy).Enter the entree. Ideally, there ought to be a fish (usually rohu) curry, either a kaalia—a thickish gravy with big pieces of fish—or a daalna, fish curry with aloo and cauliflower. This should be followed by a prawn delicacy, usually chingri malaikari—prepared with coconut milk among other ingredients, but no vegetables. Meat is the last main item to be served. Although kosha mangsho is a perennial delicacy, it goes better with luchi, as it contains little gravy. A simpler mangshor jhol, rich in gravy and containing big chunks of potatoes, goes better with rice. Finally sweets.
Bengali Pulao.
Luchi with cholar daal and aloor dam and korpanker sandesh.
Pantua.A popular dish alongside more well known rasgulla.
Ras malai.
Chicken kabiraji cutlet.
Popular snack Jhal muri along with the common puchka/panipuri.
Mihidana laddu.Mihidana also used in loose collection called sitabhog.
