They say that there are a lot of similarities between the French and the Bengali. They’re both philosophers; they both consider themselves cultural connoisseurs of the performing arts as well as art in general; and they both take hours over a meal…not just preparing it, but actually eating it! Yes, they both have a reputation for being rather gastronomically inclined.
A typical Bengali meal has many courses and can go on for nearly forever. We’d like to share with you some of the more famous dishes that you will definitely come across on the menu of a typical Bengali restaurant.
The Fish Dish
There’s just no getting round this. Everybody in India knows and jokes about the Bong’s ‘maacher-jhol-bhaat’ (fish curry and rice). The Bengalis are absolute fish lovers and can write reams of poetry on their favourite varieties! They have to have at least one kind of fish preparation every day otherwise the day will seem incomplete.
Maacher Shorshe Jhol: Fish cooked in a mustard paste. It has a sharp bite and a distinctive aroma. A very popular preparation, this is best for any white-fleshed fish, such as carp, rawas or bekti.
Doi Maach: Sometimes known as Maacher Korma, this is basically any fleshy, white fish cooked in curds.
Ganga-Jamuna: This fish has two distinctive flavours as well as gravies…and they are both visible when served. That’s why it has been named after two of India’s mightiest rivers – the Ganga and the Yamuna. The dark brown gravy, made primarily with tamarind pulp, has a sweet and sour taste. The yellow gravy, made of mustard, imparts a different flavour altogether. Fish pieces are normally thick.
Baked Butter Bhetki: Whole bhetki marinated and then baked in butter. Tastes best with saffron rice.
Parshe Maacher Jhaal: Parshe or mullet is lightly fried in mustard oil and then simmered in a spicy, watery gravy. Served with steaming hot, white rice.
Elish Maacher Paaturi: Elish or hilsa is the king of fish, according to the Bengali. When fresh hilsa comes to the market, there are huge crowds fighting over the best of the best specimen. This particular preparation is an absolute delicacy. Pieces of hilsa are coated in a thick chili-mustard paste, wrapped in banana leaves and then smoked. The aroma is simply mouthwatering and the taste…out of this world!
Bhapa Elish: A delicious golden curry of hilsa that has been steamed…traditionally wrapped in banana leaves and dropped into boiling rice. The two cook together and when the rice is done, the banana leaf packets, containing their golden treasure inside, are fished out and served with rice. Another popular variation is Bhapa Chingri or Steamed Prawns.
Golda Chingri Malai Curry: Bengalis are also very fond of their ‘chingri’ or prawns, especially their ‘golda chingri’ or crayfish. This dish uses the latter and can be substituted with lobster. This is another scrumptious delicacy that goes with steamed rice. The crayfish is cleaned and cooked in thick coconut milk gravy.
Daab Chingri: A dish that is so wonderful to admire that it almost seems a shame to eat it! Fresh prawns are marinated in a mustard seed paste along with chilies and onions and then stuffed into a tender, green coconut. This coconut is then baked in an oven and served whole. The chingri inside is scooped out and eaten with hot rice or pulao.
Meat Magic
The Bengalis are absolute carnivores! Mutton is a treat in every household and is especially looked forward to by the entire household on Sundays, when it is cooked for brunch or lunch.
Mangshor Gota Moshla: A mutton dish cooked with whole spices. Takes time to prepare and cook but the end result is definitely well worth it! Can be made with chicken as well.
Mangshor Dopiaza: This dish has the influence of the Nawabi kitchens. The mutton gets its flavour from the onions, which are added in generous proportions…twice. That’s why you have the name, ‘dopiaza’. Can also be made with chicken. Goes splendidly with thick, tasty Mughlai parathas. Yum!
Kosha Mangsho: A Bengali favourite, this mutton curry is nice and spicy and the gravy is thick and coats the mutton pieces. Typically served along with luchis (Bengali puris made from flour) or parathas.
Husseini Curry: Another dish we have to thank the Nawabs for, this is a great mutton kebab curry.
Murgi Malai: A wonderful chicken curry in a well-flavoured coconut milk curry.
Tarkaari
Vegetable curries are a must with every Bengali meal. The veggies are eaten just before the meat course is served. In Bengal, each and every part of the vegetable is used in some form or another.
Kopir Muri Ghanto: A well-seasoned and nicely spicy cauliflower curry cooked with rice.
Bandhakopir Mishti Daalna: A slightly sweet cabbage curry cooked in coconut and milk.
Thor Chenchki: The Bengalis use different parts of the banana plant and flower. The ‘thor’ is the pith. It is cooked into a dry curry preparation called ‘chenchki’.
Mochar Ghanto: ‘Mocha’ is the banana flower. It is made into a thick curry dish with soaked, whole chickpeas. Garnished with grated coconut and served with hot rice.
Doi Begun: Brinjals or eggplant simmered in spicy yogurt gravy. Goes well with luchi and parathas.
Dolmas: These are stuffed vegetables and are served at parties and festive get-togethers. The vegetable of choice is normally parwal and the stuffing can be made out of anything…mutton mince, shrimp and cottage cheese. After the parwals have been stuffed, they are lightly fried and simmered in spicy gravy.
The Sweet Temptations of Life
Yes, the Bengalis are famous for their delectable assortment of sweets. If you have a sweet tooth, we suggest you leave a lot of room in your stomach for these delights.
Rosogolla: Those lovely, spongy white balls made from sweetened chhana (similar to cottage cheese and paneer) and simmered in sugar syrup. Bet you can’t stop at one!
Baked Rosogolla: New trends in fusion foods have also helped create this rather trendy sweet dish.
Sandesh: The basic sandesh is made from chhana and sugar. There are endless varieties created with this basic mixture depending on the various flavours which are added. The most popular sandesh is the Notun Gurer Sandesh made with a typical jaggery, which is available only during the winter months.
Baked Sandesh: Extremely popular and served at weddings and special occasions.
Mishti Doi: Full cream, sweetened milk sets in the same way curds are. A national favourite!
Payesh: Rice pudding that can be flavoured with jaggery. Vermicelli and suji (or semolina) can be substitutes for the rice. The addition of cashews and raisins makes this even richer.
Panthua: The Bengali version of Gulaab Jamun. Often served with thick kheer…a great combination.
Believe you me, the type of fish curries and sweet dishes that have been listed here are really the tip of the iceberg. I have only presented you with some of the popular favourites! Enjoy!
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