Famous Traditional Food of West Bengal

If there is one phrase that defines Bengal, it is 'Maache-Bhaate Bangali' (Fish and Rice make a Bengali).

• Macher Jhol: A light, spicy, and watery fish stew usually made with Rohu or Katla fish, eaten every single day with a mountain of steamed white rice.
• Shorshe Ilish: The absolute king of Bengali food. It is the highly prized Hilsa fish slowly steamed in a thick, pungent, and sinus-clearing paste of yellow mustard seeds and green chilies.

Bengali vegetarian food is highly complex and focuses on using every part of a vegetable (even potato peels!).

• Shukto: A traditional mixed vegetable stew that is slightly bitter (made with bitter gourd/karela). It is always served as the very first dish at a Bengali wedding or feast to cleanse the palate.
• Aloo Posto: A simple but incredibly delicious dish made of diced potatoes cooked in a rich, thick paste of poppy seeds (Khus Khus).

Bengal is the undisputed dessert capital of India. They exclusively use Chhena (curdled milk/paneer) to make sweets, rather than the heavy Khoya used in North India.

1. Rosogolla: Soft, spongy balls of chhena boiled in sugar syrup. (West Bengal officially won the Geographical Indication (GI) tag for the 'Banglar Rosogolla'!).
2. Mishti Doi: A thick, creamy, fermented sweet yogurt made by boiling milk for hours with caramelized date-palm jaggery (Nolen Gur).
3. Sandesh: A dry, delicate sweet made of pure, kneaded chhena and sugar.