Top 10 cuisines of West Bengal

Whenever we think of our favorite food, our mouth starts watering. India being a land of varied diversities boasts high on its fooding preferences. Every corner of the country has its own unique fooding style. West Bengal is famous all over the world for its different varieties of fish items. No one can judge a fish the way Bengalis do. Bengali cuisines are a great blend of sweet and spicy flavors. Today we are having a look at top 10 cuisines of Bengal as per one of the best hotel in Kalyani.

It is the most famous traditional Bengali cuisine. This fish item is very tasty. It provides a respected amount of fish protein, omega 3 fatty acid, vitamin A, calcium etc. Marinated pieces of freshwater fish cooked in a yogurt based gravy. The curry is robust, slightly spicy and delicately sour with the curd and spices. The fish gets really tender and soft once it absorbs the wonderful flavors of the gravy.

Common all over India, you can get the best taste of it in Bengal. Chicken is stewed in thick gravy of onion and tomato, flavored with ginger, garlic, mango chutney, tomato puree, chili peppers and a variety of spices to add more taste to it. Medium sized chunks of well cooked chicken with thick gravy sends off an inviting aroma that just cannot be ignored.

Prepared from mutton and vegetables, this dish owes its origin to Bengal. Primary ingredients of mutton curry include mutton, onion, tomato and spices. It can be served with rice. Kosha Mangsho is the Bengali version. It has less juice and more gravy than other mutton curries. It is an excellent source of proteins and carbohydrates and a good means to satisfy your belly

Chingri malai curry is a Bengali delicacy. In this recipe, onion gravy and rich coconut milk are used to cook the jumbo prawns and the combination looks divine. The velvety gravy is the highlight of the dish, which makes it finger licking good. This dish cooks perfect with medium big size pieces of prawn as they soak up the spices well.

“Hilsa” fish is the highlight of the local cuisine. After marinating the fish with turmeric, it is shimmered delicately in a mustard-poppy seed paste along with the five-spice mix (panch phoron). It can be smoked, fried, steamed, and baked in young plantain leaves.

Thick slices of eggplant are marinated in spices which are then coated with rice flour and deep fried. Baingan or eggplant is a rich source of fiber, potassium, Vitamin C and other essential nutrients. It easily catches the flavor of the spices and has a soft texture. Also, its bitter-sweet taste is loved by many all over the world.

It is a Bengali delicacy of steamed egg and potato cake in curry with deep fried puffed bread. Dalna can be dry or have a stew like consistency and is made from onions, tomato and coconuts. Dhokkar (refried chana dal patties) is commonly used in a Dalna.

Sometimes the simplest of ingredients produces a fantastic gem of a dish which you savour for years to come. This dish is a fine example of how a few simple things can come together to create something this delicate. A staple in Bengali households and one of my all time favorite recipes.

Patishapta is one of the famous Bengali sweets that is prepared during pujas. The yummy taste of this popular Bengali sweet is famous worldwide. The best part in this Indian sweets recipe is that, it can be easily made with just a few simple ingredients from the kitchen. A coconut filling is made inside the rice flour roll. Try this Bengali sweet and delight the taste buds of all with this amazing recipe.

This sweet dish needs no introduction. Geographically, this dessert originated in Bengal. It is made from ball-shaped dumplings of chenna and semolina dough, cooked in light syrup made of sugar. After a fully filled tummy, few pieces of Rasogolla can be pure delight. The sweet taste will remain your buds for long before you decide to eat anything again.
These are a few traditional recipes which you will find in some of the best hotels around Kolkata.