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
37–43 of 43
Rasgulla
Rasgulla consists of soft chhena cheese dumplings simmered in a light sugar syrup until spongy and juicy.
Sandesh
Sandesh is a Bengali milk sweet made from fresh chhena combined with sugar and shaped or molded into a soft confection.
Sarbhaja
Explore the dish and its connections.
Shorshe Ilish
A Bengali preparation of hilsa fish cooked in a pungent mustard paste and mustard oil sauce with turmeric and green chilli.
Shukto
A Bengali mixed-vegetable preparation characterized by bitter gourd and a lightly spiced, often mildly creamy or bittersweet sauce.
Singara
Singara is a Bengali stuffed pastry made from wheat-flour dough filled typically with spiced potato and peas and then fried.
Telebhaja
Telebhaja is a Bengali-style deep-fried snack made by coating seasonal vegetables in gram-flour batter and frying them until crisp.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.