Sandesh (called Sondesh in Bengali language) is a popular milk based sweet from Bengal. The traditional sweet is made with chenna or paneer, sugar or jaggery, nuts and flavorings. The chenna is first kneaded or blended with the sweeteners and later cooked. Round balls are made from the cooked chenna
Radhaballavi also known as radhaballabhi are tasty lentil stuffed puris from the Bengali cuisine. These soft puris are stuffed with a spiced and seasoned urad dal paste.
Aloo Potol or Aloo Potol er Dalna is a delicious Bengali curry recipe made with aloo (potatoes) and potol (parwal or pointed gourds) made without onion and garlic in a curry base of tomatoes, spices and herbs.
This Payesh Recipe also called Nolen Gurer Payesh is decadent creamy pudding made with fresh date palm jaggery and rice. Though, a winter special from the Bengali cuisine, there are other variations of the Payesh Recipe made with different varieties of this typical jaggery available all year round.
Panch phoron or panch phoran or panch masala is a blend of 5 aromatic spices used in Bengali cooking as well as in Eastern Indian cuisine. This spice blend looks colorful, attractive and is made of four bold, aromatic spices and one legume.
Mishti Doi is a classic and traditional Bengali sweet made with milk, curd (yogurt) culture and jaggery or sugar. The jaggery used traditionally to make Mishti Doi is palm jaggery (palmyra sugar). In Bengali language 'Mishti' means sweet and 'Doi' is curd or yogurt. In Hindi language this sweet trea
This is an easy, Bengali style Mango Chutney recipe made with semi-ripe mangoes, ginger, jaggery/sugar, panch phoron and has a distinct taste and flavor.
Luchi is a deep fried and much loved Bengali bread. Luchi is made with all purpose flour, salt and ghee/oil and is served with some Bengali delicacies.
This veg Kolkata biryani is a light and flavourful version of biryani from the Bengali cuisine made with healthy mix vegetables, fragrant basmati rice, aromatics and ghee.
Ghugni is a flavorful street food from Eastern India made with dried white peas simmered in a spiced onion-tomato curry. Often cooked in mustard oil with whole spices and bhaja masala, it’s topped with onions, green chilies, coriander, and lemon. Served as a snack or light meal with bread, poori, or
Cholar Dal is a traditional Bengali recipe of chana dal or split Bengal gram cooked with coconut and spices. It is made without onion and garlic and best served with luchi or poori.
Chenna is nothing but soft, moist and crumbly cottage cheese that is made in the eastern parts of India. It is made with milk that is curdled with an acidic ingredients like lemon juice or vinegar and later strained. Chenna is often used to make a variety of sweets and desserts.