The crown jewel of Bengali cuisine — hilsa fish delicately cooked in a creamy mustard and mustard oil gravy, sometimes steamed in banana leaves. A seasonal delicacy with almost religious status. ¹⁾

A luxurious curry of tiger prawns simmered in coconut milk, cardamom, and ghee — blending Bengali and colonial influences into one rich dish. ²⁾

A slightly bitter yet balanced dish made with bitter gourd, drumsticks, and vegetables in a subtle mustard and poppy seed gravy. Traditionally eaten as a starter to awaken the palate. ³⁾

A unique dry curry made from banana flower, spiced with ginger, bay leaf, and coconut. Earthy and delicate, showcasing the Bengali knack for transforming plant parts into delicacies. ⁴⁾

Eggplants sautéed in a creamy turmeric and mustard sauce, subtly sweet and spicy — a lesser-known gem with a beautiful golden color. ⁵⁾

Fish (usually bhetki or ilish) marinated with mustard paste, green chilies, and coconut, then wrapped in banana leaf and steamed or grilled. Smoky, aromatic, and unforgettable. ⁶⁾

A rich, dark slow-cooked mutton curry infused with caramelized onions, garlic, yogurt, and Bengali garam masala — typically eaten on Sundays with luchi (fried bread). ⁷⁾

Bengali-style paneer curry, but softer and grainier than North Indian paneer. Simmered in a light ginger-tomato gravy, it’s often part of festive vegetarian meals. ⁸⁾

Fluffy, deep-fried breads (luchi) served with spicy potato curry — a quintessential Bengali breakfast that somehow feels both elegant and indulgent. ⁹⁾

A labor-intensive vegetarian dish made with lentil cakes (dhoka) fried and simmered in a rich tomato and cumin gravy. Thought to have originated from temple kitchens. ¹⁰⁾

A curious and comforting dish where fish head is cooked with rice and spices — a delicacy prepared during special occasions, said to bring strength and intelligence! ¹¹⁾

A unique twist on poha — flattened rice with vegetables, peanuts, raisins, and subtle spices, often eaten as a light meal or snack. ¹²⁾

Fermented rice soaked overnight, eaten cold with mustard oil, salt, and onion — especially during summer or Bengali New Year (Pohela Boishakh). Cooling and probiotic-rich. ¹³⁾

Crispy fritters made from agati (bok) flower, dipped in besan (chickpea flour) batter. A crunchy, seasonal snack that’s as poetic as it sounds. ¹⁴⁾

Fermented sweet yogurt made with caramelized sugar and thickened milk, served in traditional clay pots that enhance its flavor — simple, yet one of Bengal’s most beloved desserts. ¹⁵⁾