A traditional Bengali vegetable dish made with bitter gourd, drumsticks, potatoes, and other seasonal vegetables cooked in a mildly spiced gravy. It's often served as the first course in a Bengali meal.
This is a unique dish made from fish (Chitol fish, to be specific) where the fish is ground into a paste, mixed with spices and gram flour, and then shaped into small balls. These balls are then cooked in a flavorful gravy.
Paturi is a method of cooking where fish or vegetables are marinated in mustard paste, wrapped in banana leaves, and then steamed or grilled. The banana leaves impart a distinct aroma to the dish.
Hilsa fish (Ilish) is marinated with mustard paste, coconut, green chilies, and other spices, then wrapped in banana leaves and steamed. It's a popular Bengali delicacy, especially during the monsoon season when Hilsa is abundant.
Another fish delicacy, where fish (often mustard fish like Rohu or Katla) is cooked in a rich mustard gravy. The strong flavor of mustard makes this dish stand out.
A simple yet flavorful dish made with potatoes cooked in a poppy seed paste. It's a staple in Bengali households and is often served with rice.
A creamy and indulgent dish made with prawns cooked in coconut milk along with spices. It's a popular item in Bengali festivities and special occasions.
Unlike the spicy pulao of other regions, Bengali Mishti Pulao is subtly sweet and fragrant, cooked with basmati rice, whole spices, and a hint of sugar. It's often served with meat or vegetable curry.