West Bengal and it’s food; where every bite tells a story

In West Bengal, from the busy streets of Kolkata to the non metropolitans, food is not considered something just for survival; it’s rather way of life

West Bengal’s love affair with food is as rich and diverse as its cultural heritage. From the busy streets of Kolkata to the non metropolitans, food is not considered something just for survival; it’s rather way of life.

Bengali cuisine famous for its varied flavors, encompasses a harmonious blend of spices. Whether it’s the mouthwatering aroma of a freshly cooked fish curry or maacher jhol, the crispiness of a telebhaja found in a nearby street shop or the sweetness of it’s all time favourite dessert, roshogolla, every bite tells a story of tradition, passion, and love for good food.


The state’s food landscape is majorly influenced by its multi-cultural history. Influences from Mughlai, British, and Chinese cuisines, seamlessly woven into its culinary tapestry is what makes Bengali cuisine so flavourful and varied. Feasting in West Bengal is about indulging in an experience that celebrates the region’s vibrant cultural identity through its diverse and flavorful dishes.

West Bengal’s culinary culture boasts an array of flavourful dishes- ranging from its famous macher jhol to its vegetarian dishes like aloo posto and sukto.

Sukto is a traditional vegetable dish featuring vegetables that are cooked in a lightly spiced gravy. Vegetables like bitter gourd, eggplant, drumsticks, and potatoes are sautéed and simmered in a flavorful paste of primarily mustard seeds and poppy seeds. Its unique mix of bitter and sweet flavors- that also both in a very balanced amount is what makes it to be such a cherished dish in the Bengali cuisine, often served during special occasions like festivities, rice ceremonies,etc.

Next comes the very famous Aloo posto which is a simple yet delicious Bengali dish that consists of poppy seeds and potatoes majorly. Potatoes are cooked with poppy seeds paste, mustard oil alongside other spices resulting in a flavorful dish that pairs perfectly with steamed rice and also Dal Bhaat.

In Bengali culture, fish is more than just food. It is considered as sacred often being used in major festivities like marriage ceremonies. Bengalis’ love for fish runs deep, reflecting their deep-rooted connection to their land and heritage. When we think of fish items in Bengal, Shorshe Ilish is what comes to our minds instantly. It is a culinary masterpiece. In this dish, hilsa fish is marinated in a mustard paste, with a number of spices, then steamed to create a mixture of flavors that captures the essence of Bengali cuisine- and has become a favourite in Bengali cuisine over the years.

Bhetki macher paturi is another of the traditional Bengali delicacies where fillets of the bhetki fish are marinated in a spicy paste made from numerous spices, and are then wrapped in kolapata or banana leaves before being steamed or grilled. The banana leaves impart a subtle flavour to the dish, making every bite of the bhetki macher paturi a culinary delight.

Coming to meat, Kosha Mangsho is a beloved Bengali dish featuring spicy mutton curry, marinated in yogurt, ginger-garlic paste, and a flavourful of spices, simmered until tender with caramelized onions and tomatoes. Also served at various outlet, Golbari’s Kosha Mangsho is one of the most famous food items to be looked out for once in Kolkata. It promises to be a remarkable experience for every meat lover.

Bengal is renowned for its immense number of sweets, which hold a cherished place in its culinary heritage. From the iconic rasgulla and sandesh to lesser-known delicacies like chomchom and kheer kodom, most of them were first discovered by the people of Bengal. These delectable confections are not merely desserts but cultural symbols, enjoyed during festivals, celebrations, and everyday indulgences, showcasing the region’s love for sweets.

Bengali cuisine is almost incomplete without mentioning rosogolla, a soft and spongy dessert beloved by people across India and beyond. Made from fresh cottage cheese or chana cooked in sugar syrup, rosogolla melts in the mouth, leaving behind a sweet and delicate flavor.

A sweet ending to any Bengali meal, mishti doi is a creamy dessert made from thickened milk, sugar, and a hint of caramelized flavor imparted by jaggery or date palm sugar. This chilled yogurt-based dessert is served in earthenware pots which are loved by all.

These dishes are just a small part of the wonder that Bengali cuisine actually is. Each one of them is a testament to the region’s rich culinary culture. With it’s food items ranging from the extremes of spicy to sweet is what showcases their creativity and diversity. Love for this food is what brings all the people together.