Bengal offers a great variety of cuisines, which is a testament to its great culture and rich traditions. But if there is so much on a platter, what is a quintessential Bengali dish? If you are travelling to Bengal, here is a list and f 5 quintessentially Bengali dishes that you must try. <\/p>\n\n\n\n
Vegetarians ahoy! Contrary to popular conception, Bengali cuisine has numerous options for non-meat lovers as well. Case in point being their Green Peas Kachori and Chola, locally called Korishutir Kochudi and Narkol Diye Chhola\u2019r Dal. While this preparation can be enjoyed anytime, it is an amazing breakfast option during the winter. The kachoris (puffed bread) here are a combination of usual kachoris and stuffed puris; they are bigger and have a layer of stuffing of green peas in flour dough. While the Kochudi can be had with dum aloo or any other aloo variation, it goes best with Bengal gram or Chhola. What distinguishes this Chhola preparation from others is the creaminess of coconut, spoonfuls of which are added while cooking. This gives the Chhola a rich aftertaste, and with the Kachori, this is now a celebratory menu too. <\/p>\n\n\n\n
Among the several things Bengalis are known for, making the best fish preparations is one of the top 5. Dal or lentils are consumed regularly across India, and here in Bengal, the variety is unique. One classic Bengali way to have dal is with Macher Mudo or fish head; the dish is known as Macher Matha Diye Dal. The dish signifies an important household principle – zero waste when it comes to food. The Macher Mudo is rich in minerals and other nutrients; it is cooked separately and then added to boiled dal. Moong is generally preferred as the dal, and Rohu as the fish. The two are then cooked together for a while and finally served with rice. As a nutritious and wholesome combination, aka a twist to the humble dal-chawal, the dish is also served to guests in the afternoon during celebrations like weddings. <\/p>\n\n\n\n
What\u2019s a discussion about quintessential Bengal without mentioning the Tagores? The Tagore household\u2019s influence is presumably massive, and unsurprisingly, the cuisine is no exception. Keemar Doi Bora is said to have originated in the Thakurbari, as the Tagore family is popularly known, and is among the street food secrets of Bengal. Put simply, Keemar Doi Bora is the non-vegetarian version of Dahi Bada; fried meatballs with sweet and spiced curd. But the simple description does little justice to its high yummy quotient. The meat can be either chicken or mutton keema (or soya keema, if vegetarianism is your thing). The freshness of curd, with the added zing of various chutneys and masalas, is worth melting for. Keemar Doi Bora is the perfect spring delicacy, savoured especially when Holi is around the corner. <\/p>\n\n\n\n
Yet another vegetarian treat in this list (surprising, right?), Shukto is very high on taste and nutritional quotient. It is a sumptuous preparation made from numerous vegetables like plantains, radishes, potatoes, and most importantly, bitter gourd, whose bitterness is perfectly complemented by the creaminess and milkiness of the gravy. The veggies are cooked in a brilliant combination of the five signature spices of Bengal, also called panch phoron<\/em>. The taste profile is exquisite, bitter at the beginning, along with a sweet ending. To experience a traditional Shukto meal, one must be invited to a luncheon during celebrations like Durga Pujo or weddings, at a Bengali household.<\/p>\n\n\n\n Apart from Rohu, the other fish that the Bengalis love and savour is Hilsa. Bhapa Ilish, made from Hilsa fish, is a delight for fish lovers. Locally also known as Maach or Shorshe Ilish, or sometimes also Ilish Bhapa, the dish is a classic Bengali fish curry. Though the dry version is also widely available and consumed, the curry outperforms the former. As far as the recipe is concerned, the fish is first marinated in a special paste made from mustard, coconut, and yoghurt, seasoned with special spices, then steamed and served as a side dish with rice or Khichudi. Bhapa Ilish is authentic Bengali comfort food, meant to satisfy the stomach as well as the heart.<\/p>\n","protected":false},"excerpt":{"rendered":" Bengal offers a great variety of cuisines, which is a testament to its great culture and rich traditions. But if there is so much on a platter, what is a quintessential Bengali dish? If you are travelling to Bengal, here is a list and f 5 quintessentially Bengali dishes that you must try. Korishutir Kochudi and Narkol Diye Chhola\u2019r Dal Vegetarians ahoy! Contrary to popular conception, Bengali cuisine has numerous options for non-meat lovers as well. Case in point being<\/p>\n","protected":false},"author":2,"featured_media":4010,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[36],"tags":[],"class_list":["post-4009","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-and-beverage"],"yoast_head":"\nBhapa Ilish<\/h2>\n\n\n\n