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WEST BENGAL

Popular Dishes of West Bengal

Rosogolla

Indulge your sweet cravings with Rosogolla, a masterpiece of simplicity and sweetness. Picture spongy cottage cheese dumplings, delicately handcrafted and luxuriating in a bath of sugar syrup. As you take a bite, the texture is ethereal – a gentle squeeze releases a burst of syrup that carries the essence of nostalgia and celebration. The sweetness is like a joyful echo of Bengali festivals, the spirit of sharing, and the enchanting melodies of tradition. After the last morsel is savored, the memory of that sweet delight remains, a reminder that life's simplest pleasures bring the greatest happiness.

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Ingredients :

  • 2 cups fresh chhena (paneer)

  • 1 cup sugar

  • 4 cups water

  • 1/4 teaspoon cardamom powder

  • A few saffron strands (optional)

Steps To Follow:

  1. Knead the fresh paneer until it's smooth and free from lumps.

  2. Divide the paneer into small equal-sized balls and shape them into smooth round balls.

  3. In a separate pot, combine sugar and water and bring it to a boil to make the sugar syrup.

  4. Add the paneer balls to the sugar syrup and cook on medium heat for about 20-25 minutes, covered. The paneer balls will double in size.

  5. Add cardamom powder and saffron strands for flavor.

  6. Remove from heat and let the rosogollas cool in the syrup.

  7. Serve the rosogollas chilled, with some syrup.

Luchi with Aloo Dum

Embark on a flavor-packed adventure with Luchi and Aloo Dum. Envision deep-fried bread, golden and crispy, served alongside a spicy potato curry that's a masterpiece of contrasts. As you tear into the luchi, the sound is a promise of the delightful experience ahead. Each bite is a symphony of textures – the crunch of the bread complementing the velvety embrace of the potato curry. It's like a dance of flavors on your palate, a blend of comfort and excitement that speaks to Bengali gatherings and familial warmth. Even after the plate is clean, the memory of that harmonious duet lingers, a reminder of Bengali cuisine's ability to unite tradition and innovation.

Ingredients :

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Ingredients for Luchi:

  • 2 cups all-purpose flour

  • 1 tablespoon ghee or oil

  • A pinch of salt

  • Water, as needed

  • Oil for frying​ 

 Ingredients for Aloo Dum:

  • 4-5 medium-sized potatoes, boiled, peeled, and cubed

  • 1 large onion, finely chopped

  • 2 tomatoes, chopped

  • 1 teaspoon ginger paste

  • 1 teaspoon cumin seeds

  • 1 teaspoon turmeric powder

  • 1 teaspoon red chili powder (adjust to taste)

  • 1 teaspoon garam masala

  • 1 teaspoon sugar

  • Salt to taste

  • Chopped cilantro for garnish

  • Oil for cooking

Steps To Follow:

Instructions for Luchi:

  1. In a mixing bowl, combine all-purpose flour, ghee or oil, and a pinch of salt.

  2. Gradually add water and knead to form a smooth and soft dough.

  3. Divide the dough into small lemon-sized balls.

  4. Roll out each ball into a small disc using a rolling pin.

  5. Heat oil in a deep pan for frying.

  6. Fry the luchi one at a time until they puff up and turn golden brown. Gently press the luchi with a slotted spoon while frying to help them puff.


Instructions for Aloo Dum:

  1. Heat oil in a pan. Add cumin seeds and let them splutter.

  2. Add chopped onions and sauté until they turn translucent.

  3. Add ginger paste and sauté for a minute.

  4. Add chopped tomatoes and cook until they soften and the oil starts to separate.

  5. Add turmeric powder, red chili powder, garam masala, sugar, and salt. Mix well.

  6. Add the boiled and cubed potatoes. Gently mix to coat the potatoes with the spices.

  7. Add water to achieve the desired gravy consistency and let the curry simmer for a few minutes.

  8. Garnish with chopped cilantro.

Mishti Doi

Close your eyes and imagine a symphony of flavors dancing on your palate – that's Chana Madra. Tender chickpeas embraced in a creamy yogurt-based gravy, infused with aromatic spices that transport you to the heart of Himachal Pradesh. As each spoonful graces your taste buds, you're indulging in a harmonious blend of textures and tastes. Served with rice or soft Tiatbreads, this dish isn't just a meal; it's an invitation to savor the richness of the region's culinary artistry.

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Ingredients :

  • 2 cups full-fat yogurt

  • 1 cup condensed milk

  • 1/4 teaspoon cardamom powder

Steps To Follow:

  1. Whisk the yogurt and condensed milk together until well combined.

  2. Add cardamom powder for flavor and mix.

  3. Pour the mixture into small earthenware pots or any serving bowls.

  4. Keep the pots in a warm place or use a yogurt maker to set the yogurt. Let it set for 6-8 hours, or until it thickens.

  5. Once set, refrigerate the mishti doi until chilled before serving.

Machher Jhol

Embark on a journey of flavors with Machher Jhol, a delicate fish curry that's as soothing as it is flavorful. Imagine succulent pieces of fish gently simmered in a broth enriched with the distinct pungency of mustard oil and an orchestra of spices. As you take your first bite, the tender fish practically melts on your tongue, mingling with the aromatic broth that envelops your senses. With every spoonful, you'll experience the heartwarming comfort of a home-cooked meal and the rich maritime heritage of Bengal. Even after the last bite, the memory of that soul-nurturing experience lingers, a reminder of the sea's embrace

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Ingredients :

  • 500g fish pieces (rohu, katla, or any firm-fleshed fish)

  • 2 medium-sized potatoes, peeled and cut into chunks

  • 1 medium onion, finely chopped

  • 2 tomatoes, chopped

  • 2 green chilies, slit

  • 1 teaspoon ginger paste

  • 1 teaspoon turmeric powder

  • 1 teaspoon red chili powder (adjust to taste)

  • 1 teaspoon cumin powder

  • 1 teaspoon coriander powder

  • Salt to taste

  • Mustard oil for cooking

  • Chopped cilantro for garnish

Steps To Follow:

  1. Marinate the fish pieces with a pinch of turmeric and salt. Keep aside for a few minutes.

  2. Heat mustard oil in a pan until it starts smoking. Turn off the heat and let the oil cool slightly.

  3. Reheat the oil and fry the fish pieces until they turn golden brown. Remove and set aside.

  4. In the same pan, add more oil if needed. Add chopped onions and sauté until they turn translucent.

  5. Add ginger paste and green chilies. Sauté for a minute.

  6. Add turmeric powder, red chili powder, cumin powder, coriander powder, and salt. Mix well.

  7. Add chopped tomatoes and cook until they soften and the oil starts to separate.

  8. Add the potato chunks and sauté for a few minutes.

  9. Add water and bring the curry to a simmer. Cook until the potatoes are tender.

  10. Gently add the fried fish pieces and let the curry simmer for a few more minutes until the flavors meld.

  11. Garnish with chopped cilantro and serve the Machher Jhol with steamed rice.

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