A taste of Bengal: Top dishes you can't miss
What's the story
Bengali breakfasts are a delightful list of flavors that are unique yet satisfying.
Famous for their rich culinary heritage, Bengali dishes are a perfect blend of spices and ingredients which make for unforgettable meals.
From sweet to savory, these breakfasts give an insight into the diverse food culture of the region.
Digging into these traditional dishes can be an exciting journey for anyone willing to try authentic Bengali cuisine.
Luchi-aloo
Luchi and aloo dum delight
Another classic Bengali dish, luchi is a deep-fried flatbread made of refined flour and is often served with aloo dum, a spicy potato curry.
This combo is a go-to dish for many Bengali households and is cherished for its contrasting textures and flavors.
The soft, fluffy luchi pairs perfectly with the rich, spicy aloo dum.
It is usually savored on special occasions or lazy weekend mornings.
Mishti-doi
Mishti doi: Sweet yogurt treat
Mishti doi is a traditional sweet yogurt that enjoys a special spot in Bengali cuisine.
Fermented with sugar or jaggery, it has a creamy texture and caramel-like taste.
Served as a part of breakfast or dessert, mishti doi is a testimony to how much Bengalis love sweets.
It is generally set in earthen pots which makes it tastier by absorbing excess moisture.
Ghugni-curry
Ghugni: Spicy pea curry
Ghugni is another beloved street food that is prepared by cooking dried yellow peas with spices to form a thick curry-like consistency.
It can either be eaten as breakfast or as an evening snack garnished with chopped onions, green chilies, and coriander leaves to enhance the flavor.
Ghugni is a testament to the melting pot of cultures that influence Bengal's cuisine, while still being very local.
Panta-bhat
Panta bhat: Fermented rice dish
Panta bhat is basically leftover rice soaked overnight in water, fermented slightly, and eaten cold the next day.
It is often served with salt, onion slices, or green chilies, sometimes with mashed potatoes.
Popular among rural communities of Bengal, this dish serves as a refreshment during hot months and provides an energy boost to farmers working under the sun for long hours.