A FOOD TRADITION
Bengali Cuisine
Bengali cuisine is an eastern Indian tradition centered on freshwater fish, mustard, subtle spice blends, vegetables, rice, and elaborate sweets.
Dishes linked to this cuisine
13–24 of 43
chitol machher muithya
Explore the dish and its connections.
Chomchom
Chomchom is a Bengali milk sweet made from fresh chhena shaped into cylinders and simmered in sugar syrup, often with a cardamom-scented or dairy-rich filling.
Chorchori
A Bengali dry mixed-vegetable dish that combines seasonal vegetables and spices with little liquid until tender and lightly caramelized.
Dhokar Dalna
A Bengali curry of seasoned lentil cakes simmered in a spiced gravy, commonly with potato and tomato.
Doi Maach
Doi Maach is a Bengali fish curry in which fish is simmered in a gently spiced yogurt gravy, commonly enriched with mustard oil.
Enchorer Dalna
A Bengali curry of tender unripe jackfruit and potato cooked in a ginger-and-spice gravy.
Ghugni
Ghugni is a Bengali-style preparation of simmered dried yellow peas cooked with aromatics and spices and served as a snack or light meal.
Jhalmuri
Jhalmuri is a Bengali spicy puffed-rice snack mixed with aromatics, mustard oil, roasted pulses, peanuts, and fresh vegetables.
Koi Macher Jhol
A light Bengali fish curry of koi fish simmered with potatoes, onion, ginger, and aromatic cooking oil in a thin seasoned gravy.
Kolkata Biryani
Kolkata Biryani is a fragrant layered rice dish combining goat meat, potato, seasoned rice, yogurt, and ghee.
Kolkata Mutton Rezala
A mildly spiced Kolkata-style mutton curry simmered in a pale, tangy yogurt gravy enriched with aromatics and nuts.
Kosha Mangsho
Kosha Mangsho is a slow-cooked Bengali mutton curry made by reducing meat with onions, aromatics, spices, and often yogurt in mustard oil.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.