Welcome to Cook Like a Bong – where you can Master (or at least, be conversant with) the Art of Bengali Cuisine.

About the Authors

The Duo

We’re Sudeshna Banerjee and Kalyan Banerjee and we are on a mission to create a comprehensive one stop site for Bengali food. This site contains 150+ recipes that are either authentic Bengali or recipes that Bengalis like. Sudeshna is the chef and Kalyan is the webmaster.

What you can expect from this website?

This website hosts 150+ authentic home cooked Bengali recipes and food that Bengalis like. The recipes include mainly Bengali dishes, dishes that Sudeshna has learnt from her grandmother, her mother and her aunts and also some that she created. So, you can find a nice blend of traditional recipes with the not so old ones.

Plus, the site hosts several food blog resources – events, food bloggers interview, commentary on top blogs, carnival of Bengali cuisine and the likes.

About Sudeshna Banerjee

Sudeshna Banerjee

Sudeshna Banerjee

Currently, I’m pursuing Masters in Biotechnology. I completed my B.Tech from the same college. I also did a post grad from IBAB (Institute of Bioinformatics and Applied Biotechnology).

How this website?

I came outside Calcutta to pursue my post grad studies. Predictably, within just a couple of weeks I started missing home cooked Bengali food. Bengali Restaurants in Bangalore were either too costly for a student like me, or didn’t serve authentic Bengali food that I craved for or were far off from where I lived. I had been staying out of home and hence away from mom-prepared-dishes for the past two years. I love the taste of home cooked meals and so started cooking my own food. I had to ask my mom every time something new I wanted to cook.  I started writing this blog to help people like me and also to share a common platform with all those who love spending time in the kitchen.

About Kalyan Banerjee

Kalyan Banerjee

Kalyan Banerjee

I’m Technical Consultant to Law Firms, IIT Roorkee Alum, Building Bengali Cuisine, weekend traveller, travel blogger and a Web 2.0 geek.

Sudeshna already had a fairly popular blog on Bengali cuisine. I joined forces to give the blog a more user friendly design, improve searchability, improvise content and some other tech stuff. And in next 6 months, the blog clocked 100,000 pageviews!

I write on this site about 2 things – Bengali food elsewhere and Tech aspects of a food blog.


Email: Email id

Bengalicuisine: FacebookTwitter, StumbleUpon, FlickrFoodBuzz

If you must know

Sudeshna is Bangal and Kalyan is Ghoti, and thus they have frequent fights over the issue. Do you?

Here’s a more detailed version of why we think can create the most comprehensive resource on Bengali Food.

The diagram below outlines About Bengalicuisine.

About Us

About Us

If you’ve time, here’s a detailed explanation of the above diagram:

Love for Food – it has 3 components:

  • Cooking – Sudeshna started cooking when she was staying in a hostel, away from home cooked authentic Bengali food – more out of need than interest. Slowly, she developed her panache for cooking and started her blog. Kalyan, being an awful cook, tries to see every recipe from the eyes of an inexperienced cook – easier recipes the better. Thus, each post tries to strike a balance between these extremes.
  • Photography – All recipe posts in this blog have pictures, the most recent ones being taken with Nikon <60D>. Visuals are extremely crucial for anything related to food. That’s why they have all mouth watering photographs in restaurant banners and menus. Do you recall the last time went to a restaurant and wanted to try out a dish just because it had a finger licking pic?
  • Reading – Sudeshna keeps herself busy with recipe books, food related magazines, food blogs (non Bengali food) and Photoshop / Picasa. Kalyan voraciously reads SEO, Web 2.0 and Internet marketing related stuff. Both Sudeshna and Kalyan read papers on regional cuisine (sample).

Geography – connections are of 3 kinds

  • West Bengal – Familiarity breeds contempt. Well, usually, but not with a khaddo roshik bangali. Sudeshna, born in Kolkata (Calcutta) and brought up both in North Bengal and Kolkata, brings this component – authentic Bangali heshel. Kalyan’s parents are from West Bengal – father from Bankura and mother from Nadia.
  • India minus West Bengal – Sudeshna has also spent almost 2 yrs in Bangalore and is now back to Kolkata. Kalyan was born and brought up in Dhanbad, Jharkhand (erstwhile Bihar). He has stayed in Roorkee, Uttaranchal for 4 years; Noida, UP (NCR) for a year and lives in Bangalore (Bengaluru) since the last 2 years. A persistent non bong component of Sudeshna and Kalyan always try to analyze how non Bengali reader will perceive the recipes and other posts.
  • Bangladesh –Sudeshna’s grandparents migrated from Dhaka to Calcutta during partition, bestowing upon her a Bangal lineage. Kalyan has a very remote Bangladesh connection – his mother hails from Nadia (WB), a district which shares borders with Bangladesh. Sneaky, huh?

Prior Blogging experience

  • Food – Sudeshna started food blogging in April 2008 with her wordpress blog. The blog quickly became fairly known to Indian food blogging community. The current site imported all recipes and comments (but sadly, not Page Rank) from her original blog.
  • Travel – Kalyan blogged on his weekend travels and contributed to several travel sites. His area – weekend getaways from Bangalore and his Austin (Texas) Travel Diary.
  • Other – Kalyan enjoyed his stints as a blogger of several genres – personal, book review and travel. Sudeshna maintains her personal dairy and had a short stint with her personal blog.

Webmaster – Here’re the components of being a webmaster of BengaliCuisine:

  • Content – Every post tries to give away more than what you expected to read when you clicked on its link. A recipe post has several sections – quotation, trivia, also known as, cooking stats, pictures, ingredients, preparation, nutrition stats and related posts.
  • Design – Content is King but presentation is at least King’s Prime Minister. Remember all those sites with wonderful recipes but awful presentation – difficult to navigate, no pictures, no information other than ‘show to’ of the recipe. We designed this blog in a way that treats the reader like a bong would treat a guest – intuitive navigation, searchable, post synopsis, full content feed, personal attention to comments, add on widgets at sidebar etc. Athithi Devo Bhav.
  • Add on Features – We’ve used several widgets in an attempt to make the bengalicuisine experience an enriching one – Top Commentators (the link isn’t a nofollow), Recent Commentators, Post views, Recent posts, Categories, Tags, Most Popular posts and Tweet blender.

Hope this detailed ‘About Us’ gives you more information than you expected when you clicked on ‘About’. If not, please comment and let us know what else would you like to know. We would update the page accordingly.


  1. Dear Ladies,
    If you are a hidden gourmet chef, just submit your best recipe(s) at http://www.anandautsav.com/foodcontest and you get to win Havells cooking appliances. Top 3 winners get cash prizes of upto Rs 50,000. The theme for the contest is ‘Tok Jhaal Mishti’.
    The selected participants get to cook off at Park Plaza amidst glitz and glamour. Also, the winner co hosts the “Friend’s Kitchen” show at 91.9 Friends FM with RJ Arijit! So what are you waiting for? Logon to http://www.anandautsav.com/foodcontest

  2. The website is really good!! I am a food freak and I happened to come across your blog. Its really good. I usually go through blogs of cooking often and now I am a follower of you for sure. Thanks for the blog. Internet has played its magic on cooking too.
    I hope to read your blog often. Thanks.

  3. You have an amazing blog!! I have nominated you for the Versatile Blogger Award. Please collect it here.http://bandragirl.wordpress.com/2013/12/10/chocolate-cake-and-my-first-award/

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    Great. My thanks for writing that. I will return again to read more and recommend my people about your writing.

  6. Good website. My thanks for posting that. I will check to this site to see what’s new and tell my friends about your website.

  7. Hi Kalyan nd Sudeshna ,

    your’s is a fantastic site for a true food lover…Keep up the good work…

    I work in a manufacturing company in Delhi and am a regular visitor to your site…And here’s another similarity. I am a ghoti and my husand a Bangal… and both love to cook and gorge tasty food…

    Thanks once again for this wonderful site…

  8. Hi Sudeshna & Kalyan,
    I love ur site.(esp, the argument part!). Actually, I find it very interesting to read the “About” section of every website be it food or other stuff. I guess it started with reading cover to cover whenevr I lay my hand on a book.
    I was searching for authentic mishti doi and came across ur blog. It is very well designed.
    Honestly, I was like gaping when I read about ur study background. Both of you are very lucky and made for each other.
    Well, I see a sort of connection since we are from Bangalore & Mysore. I have been to Kolkatta once to visit my cousin and tasted this mishti doi and shinkara. It was awesome.
    I am going to try mishti doi recipe and tell you the results.

  9. Hi,

    We’re interested in advertising on your blog / website. Let me know if you’re interested in discussing further about it.


    Amandeep singh

  10. Dear Sudshna and kalyan
    I am rediscovering you !
    Bhalo theko

  11. pl send me the sarodiya e book of ranna

  12. Your article is wonderful, very interesting, I would like to express my suupport to your idea in your article. I want to learn from you!

  13. Hi Sudensha,

    We are organizing an event for bloggers this coming Monday at Bangalore. This will be an exclusive Four Seasons Food & Wine Pairing Event. We would love to know if you would be interested in participating. Mr. Abhay Kewadkar, Head of UB Four Seasons Wines will be the Guest for the evening.

    You can revert back to us through mail.

    Thanks and have a nice day.

  14. Hi Sudeshna!!

    Not sure if you recall but we were in school together several years ago!

    I chanced upon this website through Facebook. I am so impressed with your cullinary talents! I recently started my own blog after contemplating for several long years. I hope to see you on my page some day.

    Needless to say, I love your website and am certain to follow it every day going forward! Wishing you great success with this endeavour!

    Best wishes,

    • Sudeshna Banerjee

      I think I remember you. Its great to find old buddies :). Do send me your blog link, and welcome to the blogging world.

  15. Hey both of you,
    Love your site!as a life long probashi bangali(andamans,Bombay,kerala),and mum who is only a sokher radhuni(good,but temperamental ),never had much touch with authentic Bengali cuisine.Always found the recipes quite complicated.find your recipes really easy and they work!would appreciate some more vegetarian torkari recipes as husband strict vegetarian.

    • Sudeshna Banerjee

      Hi Suparna,
      Thanks for your comment. We would definitely put up more vegetarian recipes. Please let me know if you have something specific in mind.

  16. This is a really good read for me, Must admit that you are one of the best bloggers I have read.

  17. It is thelove and affection that make home cooked food tasty and we miss it.
    Wish u good Luck and lots of success.

  18. Hi Sudeshna and Kalyan,
    thanks a ton for putting these recipes on the web in an easily searchable well formatted way. Your recipes are nice and simple. I am a Bong living at a place far from Bengal and the only way I can taste my favorite cuisine is by cooking it myself. Your recipe helps me a lot.

  19. Hi Sudeshna and Kalyan,

    Stumbled upon your blog and fully understand the nostalgia and craving every ‘khaddo roshik bangali’ feels. I’ve been away from home for nearly a year now and it will be my first Nabo Barsho away.

    I’m planning a small bengali lunch for my new friends who have never tasted authentic indian food, let alone bengali food. However, as an impoverished student with no access to a blender nor a pestle and mortar, I’m not quite sure how to go about preparing something authentic, especially something as ambitious, if not entirely surprising, as chingri maacher malaikari.

    Any suggestions?- it would truly be appreciated.

    Thanks and Best Wishes for your bl

  20. Nice Blog on Bong Food. But my one suggestion – get the diet catch – find out nutritional value . Explore into Bong Food for the future children of Bengal which will make them healthy and disease free.

    Can delve into traditional recipe and the diet based recipe

    Thanks for doing yoman/yowoman service for the Bong community with free downloader

  21. Hi Sudeshna,

    I was searching for patishapta recipes on Google when I came across your website. Great job!:) Your aloo kabli recipe and comments brought back so many memories of those good old days in south Calcutta. I was born and raised there, and now live in Hyderabad. My Telugu husband loves kosha mangsho, luchi, aloor posto, dal..pretty much most of our dishes:) Am now trying to impress him with our desserts…have never tried them before, so pls wish me luck..lol!


    • Mala,
      Definitely, I wish you all the luck. After all the route to a man’s heart is through his stomach 🙂

    • Hi Mala,
      You can make Patishapta in a healthy and low fat way and make your husband’s tummy more impressed from inside but not size wise.It’s an oat patisapta; The recipe you can find at my website
      From your message it’s sounds that you like to cook so we are in a same boat. I also love cooking with new recipes.

  22. i stumbled upon your blog from FB. great job!

  23. Jyotsna Bellare Sarkar

    Hi Sudeshna di and Kalyan da,

    I keep track of all your recipes occasionaly and let me share with you my small achievement–
    I am a konkani brahmin married to a Bengali since 1.5 yrs , its only post marriage that I learnt to cook and when I started, I kicked off with Bangla raanna…
    Being a working woman, a torrid traveller who shuttles from one corner of Bangalore to another for work, I experiment on weekends and holidays. As I didnt have any aid in the beginning , I used to download recipies from the NET and sometimes take reference of your site..
    Now I hear that everyone in my soshurbaadi , including my mother-in-law say that I really cook as if I am a born-Bong..

    Really ,Bengali cooking is simple and delicious!
    Cheers to all of us!
    Jyotsna ( now Anushri Sarkar)

    • Sudeshna Banerjee

      That feels so good to hear. Wish you all the luck in your cooking adventures. I know the hurdles to shuttle between two corners of Bangalore, thats really a tough job. Hope you make your in-laws happier. 🙂

    • Feel flattered, Jyotsna (or, should I say Anushri?). Thanks for the complement.

      With Durga Puja so close, we plan to have a series for recipes for each day of Navratri. Stay hooked.

      What would you like to learn more about?

  24. Dr. Sucheta Banerjee Kurundkar


    I am Sucheta Banerjee married to a marathi brahmin so i write as Sucheta Banerjee Kurundkar. I have another connection –my MSc. was in Cell Biology and i did my Ph.D. in Biochemistry from University of Pune. I travelled to Pune some 12 yrs ago where i was working with a Biotech organization and left Kolkata after my MSc. I realized the feeling what Sudeshna had mentioned, so i started cooking at home. I also did post gradutaion in Fisheries from CIFE, Mumbai. So fish was always clsoe to me. My mother is a pure ghoti and father a pure bangal, so i’m an admixture of both. I love cooking, its a relaxation for me. Last 10 yrs i have turned myself into a veggie (99% vegetarian) because my mom in law is a pucca marathi brahmin & do not touch even egg. Now she is in US so i explored options to cook bong dishes before she returns back.

    I really liked the site & receipes. I prepared few items from them. It a great work. If i can contribute do let me know.

  25. Really enjoyed reading the bio .. very well done. I miss bangla food and have been secretly visiting your blog to get tips and try the recipes..

    • Sudeshna Banerjee

      Hi Ipshita,
      Thanks for the visit. You don’t need to visit the site secretly. Its for the Bong and by the Bong, so enjoy every bit of it 🙂

      • Hi kalyan / Sudeshna,

        How are you ! Just discovered your blog & details while surfing the net. I’ve just started my own co. called Esperienza ( India’s first lifestyle experiential vacation co. ) I am based out of Bangalore & am planning to do in a small manner ( shoe string budget ) a choto khato Bengali food restaurant. I know you people are famous & busy as well d I dont know you personally but will it be possible if you can give me your no. I can talk to you for sometime need suggestion & advice. As a 39 yrs( OLD ) young entrepreneur am looking for few suggestion + point is you know bangalore market as well bcos of your past background. This is just a request & I will totally understand if you dont reply ….


        Parthaa Kundo ( Numerology ) its actually partha kundu

  26. Hi there,
    I really liked your novel concept of ‘Cook like a Bong’. I’m a foodie myself and nothing relaxes me more than cooking for my family. You’ll find quite a few recipes that I try out based on my own experiments and ‘inspired’ by cook books in my blog.


    I am surely going to look up your site for recipes in the future. Since I lead a nomadic life, where ever I go, people ask me to prepare Bengali style fish and mutton curry for them 🙂 Now with your site, I’ll surely get more recipes try out.

    Just wanted to say, great going and all the very best.

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  28. Amarnath Chatterjee

    Hiya…good work you two. Blogging about the vast array of Bengali food is a formidable task in itself.I’m dabbling in molecular biology too…I like Hyderabadi and Bengali cuisines…And, I too(hold your breath for this) am a true-blue Ghoti!!!

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