When you think of Bengali food, it’s rich flavors and amazing textures, there are three things that immediately come to mind;

• maach (fish)
• Mustard oil 
• Misti & Rosogulla 

There are of course other things like Calcutta Pan that are typically Bengali. 

My recent visit to Kolkata inspired me write this short blog on the Bengali cuisine and share my experiences as a vegetarian. 

My tryst with Bengali food started very early in life.. with one of my childhood buddies, a Bengali and his lunch box at school. As we sat under the papal tree at school and opened our lunch boxes, my friend would open his lunch box and unleash a feast for the senses. We’d be very curious about what aunty had packed for him… it was almost always maach and some vegetables and rice. 

My marriage to a girl from Kolkata brought the cuisine into my daily life. Usha is a vegetarian and that meant our Bengali culinary experiences at home were all vegetarian. I learnt to appreciate the nuances of the cuisine and various delicacies that Usha would spin up for us at home – Alu Dum, Kumro Alu, Begon Bhaja, Puchka and Jhalmoori. Me, a South Indian guy, fell in love with the Bengali cuisine. We always have Sondesh and Rosogulla on festive occasions. 

My recent visit to Kolkata on a business trip gave me an opportunity to indulge in the various vegetarian delicacies in the Bengali cuisine. Here were some of the winners in my list: 

Luchi – Alu Dum – Firstly, this is not the same as Puri Alu Bhaji. It is similar but very different. Luchi looks like a puri but is made of maida flour (instead of wheat flour). Alu Dum is the best accompaniment to Luchi.. spicy and flavorful, potato in a rich and thick gravy. In Kolkata, it is typically cooked in mustard oil, which gives it a distinct flavor. The mustard oil adds a pungent and slightly bitter taste to the rich potato curry, balancing the spices beautifully. It is an all day meal.. it was served in the breakfast buffet at the Taj and also part of spread at dinner. 

Baigon Bhaja – Baigon or Baingan/ Brinjal is on of my fav vegetables. It comes in many shapes and varieties. Baigon Bhaja is made from the large round baigon. It is a classic Bengali dish, simple yet amazingly tasty and flavorful. It is made with thinly sliced eggplant (baigon) dipped in a simple batter of gram flour (besan), turmeric, salt, and some masala, then shallow or deep-fried until crispy. I like the shallow fried variety, it is crispy and crunchy outside and a soft middle. It is usually a side dish or can be eaten with rice. I’ve made this at home, the shallow fried variety or sometimes tried to grill this as well. 

Cholaar Daal – This is typical Bengali daal made with Chana Dal. It is made with cooked Chana daal, coconut, turmeric and spices including a bay leaf for lasting flavor. Chana daal is used a lot in Bengali Cuisine – rich in protein, available in abundance in the region and has been a tradition for many many years. Cholaar Daal is usually had with steamed white rice or can also be had with Luchi or pulao. 

Cholaar Paturi is a variation of the daal. While the daal is soupy, the Paturi is steamed in a banana leaf. The Chana daal is mixed with spices, mustard paste, coconut and wrapped in a banana leaf and steamed. Paturi means “wrapped”. Cooking this way gives it a nice aroma and flavor. 

Bengalis have a sweet tooth and love their mishti. Mishti can be consumed in many ways – Misti Doi and Rosogulla are the most popular. 

Mishti Doi – It means sweet curd or yoghurt… milk based sweet treats.. mishti Doi is sweet cream yogurt which is made by fermenting yogurt with sugar or jaggery. 

Ek dom jeebher chomotkar ( a feast for the senses)..