Macher Jhal is a staple Bengali fish curry. It is prepared by cooking fish in a spicy gravy , flavored with nigella seeds , green chili, mustard paste and cooked in mustard oil. Pabda is a very delicate fish with extremely flavourful flesh. Hence Pabda Macher Jhal is cooked light with minimal usage of spices.
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.
” PITHE or PULI ” is a traditional dish that is made on the auspicious occasion of Makar Sankranti or Poush Parbon.
GOKUL PITHE , is one of the finest & most delicious of them all. These are mostly sweet , coconut-jaggery filled fried dumplings, soaked in thick hot sugar syrup.
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.
BHAJA MASALA is an essential spice mix in the Bengali kitchen , which is not something that is readily available at stores. It is a unique blend of spices , prepared by roasting the spices at very low heat till you get a strong spice aroma. Then cool and grind to a fine powder.