Bengal Tourism recommends: Local #Bengalicious #BengaliCuisine

We highly recommend our guests to taste (eat with your hands for enhanced flavors) the local Bengali Specialty Cuisine. Ask to be served on Kansha / Clay utensils / Thali or Plate made of Green Banana or Saal leaves with a slice of Gondhoraj / Kagji Lebu/Lime. 

Sorbet or Appetisers: In KanchaAampora/ Bel/Doisorbet/ghol, Bengal’s home-

Home-made Breads: In Luchi, Porota, Hatt o Tawar Rooti, Koraishutir Kochuri, Radha Ballabhi & more, 

Bhaat or Steamed Rice: In Steamed Rice, Basanti Polao, Basmati, Dhenki Kota / Gobindo Bhog / Dehradun Fine, Bengal’s own rice brand in Tulaipanji/Badshabhog/Radhunipagal (or) Khichuri Bhog, 

Bhaja or Fry: In Posto Bora/Bata, Daal-er Bora, Aloo / Begun / Ucchey / Borboti / Kumro phul / Bok phul / Sojne phul / Beguni  / Potol / Neem Begun Ghee Bhaja, Aloo Sedhho, Oll Makha, Shim Bata, Maccher Dim er Bora, Dim-er Bora,  & more. 

Daal or Lentils: In Chhola / BhajaMoong /Moshur / Orol / Kolai, Neem orTokdaal, 

Saak or Greens Veggies: In Notey / Palank / Paat / Lau / Lall / Kochu / Kumro Bhaja/Fry / Bori / Daal Chaprior / Chingri Bora/ Maacher matha with Kasundi & more. 

Torkari or Vegetables: of Bengali famous Shukto,Thorr, Kochur loti, Mochar or Banana flower Dalna, Jhingey / Aloo / Korola Posto /Aloo Borirjhol, Doi Begun, Begun Bharta /Pora,  Enchorer Dalna,  Aloo-Phul-Kopir-Koraishuti rosha, Bhendi Kasundi,  Chhanar Dalna, Potoler Dorma,  Pepe Torkari, Sojney Danta, Bandha Kopir Torkari, Kumro Chechki, Chocchori, Lau Chingri, Muri Ghonto, Kochu o Chingri bharta, Maacher Matha diye Moong daal & more. 

Macch or Fish : In Bhetki / Ilish paturi wrapped in Kolkapata or Banana leaves, Ilish or Hilsa in Sorshey or Mustard sauce / Doi / Fry /Bhapa or Steamed, Golda Chingri or Lobster Malai Curry, Bagda Chingri or Tiger Prawn as Daab Chingri, Chingri or Shrimp Bharta / Tel-Jhaal, Haas-er Dim er Dalna,  Katla Petir Posto /Kaliya / Doi, Mourala maach-er Ambol,  Pabda/ Ilisher Kalojire o LonkaJhol,  Rui Posto / Kalia, Punti maach er Torkari, Singi /Magur maach er Jhol,  Tel Koi , Mourola / Topshey Fry, Kakra or Crab / Telapiya / Tyangra / Pomfret / Loita / Ayaar / Mourola maach er Jhaal, Bowal er Tel-Jhal,  Chitol maacher Muitha or Peti & more. 

Mangsho or Meat & Poultry: InMete Chochcori, Kosha Mangsho, Kochi Panthar Jhol, Deshi Murgir Jhol, Haser Dim er Kosha & more.  

Chatni: Kancha Aam, Pepe, Tomato Chutney, Aamra, Khejur o Aamsotto,  Papor Bhaja & more.  

Mishti or Sweets: No meal is complete without having  Gurer Payesh, Rosogolla, Sondesh, Lall Doi/Yoghurt, Mihi Dana, Sita Bhog, Lyangcha, Sor Puriya, Nolen Gurer Sondesh, Pithey, Puli, Pati Sapta in winter, Pantua, Raabri, Mishti Paan & more in desserts.