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Bengali Cuisine

This fertile region is home to some really delicious eatables. Bengalis have a variety of cooking techniques for sabzi dishes such as Ghonto, Pora, Bhapa, Bawra, Bhaja, Bhate, Dalna, Jhol, etc. You just have to add ‘er’ to these (e.g. Peper Ghonto, Peper Bhaja, etc.) and enjoy the numerous permutations and combinations. Strong flavours and tantalising aromas are unique to the Bengali style of cooking.  'Panchphoron' is a spice blend that lends real zing to a lot of their recipes. This quintuple includes methi dana, kalonji, jeera, sarson, and saunf in equal parts. Sweet Bongs have a special place in their stomach for sweets too! This 'Mishti' part of the cuisine includes some really famous royal sweets such as Rasgulla, Sandesh, Ras Malai, Chum Chum, Payesh, and Mishti Doi.