Traditional food of Kolkatta.

What are the chief food items of the Bengalis?

Five spice in bengoli

Panchphoran are comprise of:

The Cuisine of West Bengal, no celebration is incomplete with

Bengalis also eat flowers like those of.....

The two basic ingredients of Bengali sweets are

A sour dish made either with several vegetables or with fish, the sourness being produced by the addition of tamarind pulp.

Any vegetable, such as potatoes, beans, pumpkins or even dal, first boiled whole and then mashed and seasoned with mustard oil or ghee and spices.

A very rich preparation of fish, meat or vegetables using a lot of oil and ghee with a sauce usually based on ground ginger and onion paste and garom mashla.

This is a way of cooking for specially red meats like lamb or mutton is bhunoad in a very thick spicy masala of onion, ginger, garlic, chilli powder, turmeric powder and cumin powder and made into a gravy sort.

A cooking pot with a rounded bottom, slightly narrowed at the neck with a wide rim to facilitate holding, while draining excess of rice water.

A circular plate of authentically brass, but now a days of steel, on which food is served.

An equipment, used for holding vessels hot on range.

The tradition Bengali instrument of taking the husk off the rice.

It is a wooden hand blender used for pureeing lentils and sauces.

Typically fish, seasoned with spices wrapped in banana leaves and steamed or roasted over a charcoal fire.

A combination dish made with different vegetables, portions of fish head and fish oil.

A gram flour batter is cooked with spices and then spread on a tray and steamed.

An urad dal stuffed poori made out of whole wheat flour normally had with Aloo dom.