Bengali singara recipe aka Bengali samosa is an epic savoury street food of Kolkata which is sold in every corner of Bengal, especially in sweet shops. It is considered as one of the most popular vegetarian Bengali snack recipes.

The name niramish mangsho is enough to drag anybody’s attention. Niramish means vegetarian and mangsho means meat. The meaning of the dish is vegetarian meat curry. Anyways meat can never be vegetarian.

Gobindo Bhog Chaal (rice) is very famous in West Bengal. In Bengal, this rice is specially used in preparing Kheer, Pulao and ghonto recipes. It is very tiny-grained aromatic white rice. It is mainly cultivated in a few districts of West Bengal.

One of the most popular and well-known desserts in Bengal is the creamy and delicious Mishti Doi. Made with a blend of thick milk and jaggery this is something you simply have to try.

Bengali sweets would be complete without the inclusion of Payesh. A tasty Bengali dessert with a thick creamy consistency, Payesh is made with milk, rice, sugar, ghee along with spices such as cardamom and bay leaf and also dry fruits and nuts.

Best Bengali sweets is the Patishapta, a festival favourite consisting of a delicious crepe that envelopes a mixture of coconut, cardamom, jaggery, khoya and dry fruits.

Moa is a delicious dry concoction made out of jaggery, puffed rice and ghee that is packed together into a round delicious ball. We recommend the seasonally available Joynagar-er Moa which is perhaps one of the tastiest Bengali sweets you will ever try.

Imagine eating a small Rasagolla wrapped in a Sandesh and you might be able to come slightly close to the taste of a kheer Kadam. An exotic and completely Bengali sweet, this is made of small chhena spheres cocooned in khoya and powdered sugar.

Ledikeni or lady Kenny has been a popular Bengali dish since the British rule. The dish is named after Lady Canning, the wife of Charles Canning who was the Governor-General of India during the 19th century.