Bengali cuisine is one of the finest blends of non-vegetarian and vegetarian dishes. Bengal is known as the land of 'Maach aar Bhaat’ which means ‘fish and rice'. The wide varieties of Bengal Cuisine in festivals, occasions and seasons are integral part of Bengali Culture - literature, songs, paintings, movies have a nostalgic appeal . The Bengali cuisine has an unique feature being an assimilation of the best of the world gastronomy and Indian diverse cookery. Rasogolla and sweets of Bengal are world famous. We invite visitors and tourists to have a taste of Bengali Cuisine.
This is actually a Bengali Special Dish called Sita-Bhog. A myth about this sweet’s name is that this Sweet is one of the favorite sweet of Mata Sita. Mainly this recipe is famous in Bardhaman, a district of West Bengal. But Nowadays in West Bengal including Kolkata at each and every sweets shop you will find it. Sometimes it’s White and sometimes its Yellow. But about the taste of it, simply you cannot resist your mouth. As the whole preparation is little difficult than other sweets so price wise its little costly too.
This recipe has been adopted from Bangladesh. In this recipe raw Ilish/Hilsha pieces are steamed in mustard along with turmeric, green chili, salt, mustard oil. This is an effortless cooking. Only marinate the fish and put into a non-stick pan and cook on low heat for 20-30 minutes. No need to stir or add something in between cooking. Hilsha or Ilish is the most popular and tasty fish in Bengal. This fish is very aromatic itself. So we do not need much ingredient or a difficult recipe for this fish. Bhapa Ilish is a very popular dish in Bengal.
Langcha is a famous sweet of West Bengal. This is one of those popular fried sweets that India is famous for. Shaktigarh in the Bardhaman District of West Bengal is famous for this sweet item. Langcha is one of the most delicious Bengali Sweets.
Around 80 km from Burdwan, Shaktigarh has several Lyangcha shop and mostly scattered in the National Highway. Lyangcha Mahal, Lyangcha bhaban, Lyangcha Kuthi, Lyangcha House; Lyangcha shop with every possible name and Lyangcha with every possible size ranging from 3” long to 10” long.
Bengali Mutton Curry
It is about Mutton Kawsha of the last century famously reputed 'kasha mangsho', one of the signature dish of Kolkata, first presented commercially by the New Punjabi Hotel popular as “Golbari” situated at Shyambazar five points established by late Ratan Arora around 1915-1920 still available the original dish there with some other specialties, a slow-cooked dark-brown dry mutton curry served with soft ghee-smeared chapattis, vinegar pickled onion rings and tamarind chutney. In that era no other meat serving eatery was to be found nearby. Few sweetmeat shops and some other fry shops were the primary occupants. Hence golbari has always encountered large crowd count for its food right from the start. In the beginning the shop served the usual chicken curry. One day the shop was overturning with hungry customers. The chicken was just getting cooked and dried only in oil 'kasha' then. Curry was far to be seen. The hungry customers matched their voices and yelled for whatever has been prepared by then and the meat was served that way giving birth to the ever-TO-BE-famous "Golbari'r kasha mangsho". It was priced at 60 paisa then which has now become 140 rupees.
Joynagarer moa is a seasonal Bengali sweetmeat delicacy prepared from date palm jaggery and puffed rice. This variety of moa originated in Joynagar, West Bengal, India. It is now a popular sweet, being produced in Kolkata and elsewhere, sometimes with cheaper ingredients and chemical flavours.
Chingri Maacher Malaikari
Golda Chingri or SCAMPI cooked in coconut milk is a traditional Bengali dish and usually part of the menu of formal Bengali lunch. The most subtle of all is the Golda Chingri Malaikari, a cuisine from Bengali speaking people in India.
Rasogolla is a syrupy dessert popular in the Indian subcontinent, especially in Odisha, West Bengal, and Mauritius. The dish originated in Odisha centuries ago, while a whitish spongy variant (called "Bengali Rasogolla" or "Sponge Rasogolla") became popular in Bengal in the 19th century. Rasogolla is made from ball shaped dumplings of chana (an Indian cottage cheese) and semolina dough, cooked in light syrup made of sugar. This is done until the syrup permeates the dumplings.
Paturi recipe is a special way of cooking which we can apply for any fish, but here we will discover the steps to prepare Bhetki fish paturi recipe at home. In Bengal we prepare mostly Bhetki paturi or hilsha paturi. If you are a vegetarian, then go ahead and try this with paneer or with some other vegetables. You will definitely enjoy the preparation as well the food.
Yes, it is true that Bengalis are inseparable from sweets. Bengali sweets are famous for its unforgettable taste and innovativeness. In spite of having such a wide variety of sweets we treasure a special love for the traditional sweets which are not easily available these days. Shor Bhaja or Sar Bhaja is definitely one of the leading items in that list. Even in proper Kolkata you can find handful of shops that actually make Shor Bhaja regularly. Many renowned sweet confectioneries in Kolkata make these Shor Bhaja during festival times only.