As the name says , Begun-Basanti , Begun/Eggplant is a very popular vegetable in Bengali cuisine and ‘Basanti’ comes from the color of the dish which is basically light yellow.
It is one of the popular vegetarian Bengali dish , prepared by cooking the fried eggplants in , rich and creamy , tangy-spicy yogurt-mustard based gravy.
Shukto is a traditional bengali dish prepared with very minimal spices and combined with various kind of vegetables in a poppy seed-mustard gravy. It has a pleasant bitterness , yet , it’s slightly sweet and salty , makes it unique in taste.
KADHI is a very popular dish especially in the western & northern states of India. Kadhi-Pakora is prepared with mixture of yogurt (dahi) and besan (chickpea flour) and more interestingly, it is then topped with pakoras (fritters). Kadhi in Gujarat & Maharashtra is savory & sometimes do not have any fritters. Fritters for Kadhi also have several varieties, they are prepared with besan , onions, potato, spinach etc.
As the name says , this dish is basically originated in Amritsar-Punjab , one of the heritage cities of Northern India.
Kabuli chana are a nutrient-dense food , which has also led the popularity of the dish among the various regions of India. It is a great source of protein, especially for vegetarians.
This flavorful dish made with chickpeas or kabuli chana simmered in a gravy of onions, tomatoes and a whole lot of spices. It is usually served with Bhatura , Kulcha , Poori or Roti. The Chole-Bhature or Chole-Kulcha is the most popular combo that is served in many restaurants , dhabas or street stalls.
ALOO POSTO is a traditional Bengali recipe of potatoes , made with nutty flavored poppy seeds paste , with a hint of heat from green chili. This delicious recipe is best served with steamed rice and biuli r dal (Urad Dal/Lentil).