Bengal’s Best Kept Culinary Treasures: Unveiling 7 Eastern Indian Recipes

Shorshe Ilish: Hilsa fish in mustard sauce, known for tangy and spicy flavors, a Bengali delicacy.

Bhetki Paturi: Bhetki fish marinated in mustard paste, steamed in banana leaves, offering a unique aroma.

Chingri Malai Curry: Creamy coconut prawn curry, harmonizing sweet and savory, emblematic of Bengal's finesse.

Dhokar Dalna: Lentil cakes in potato curry, a vegetarian delight with blended textures and spices.

Bhapa Doi: Steamed sweet yogurt dessert, flavored with cardamom and saffron, epitomizing Bengali sweets.

Kosha Mangsho: Slow-cooked spicy mutton, rich spices, a traditional Bengali Sunday feast.

Panta Bhat: Fermented rice soaked in water, garnished with green chilies and mustard oil, a refreshing summer tradition.