bengali recipe

A collection of authentic as well as contemporary Bengali recipes. Bengali cuisine in it full glory, where traditional heshel fuses with the modern modular Kitchen. Join Sudeshna and Kalyan on a mission to build the largest online collection of Bengali food.




Chittagong chicken 20
Growing up, I have heard my father speaking to his sibling is Chatgaiyya bhasa (Chittagong language), but I still can't figure out what they say :). The language may be as hard as learning Mandarin to me, but I have heard storied from my grandfather about the beautiful beaches and the picturesque countryside and I wish to visit it someday. As, for now I am happy with the rich and spicy dish this port city of Bangladesh has to offer – the morichut and of course the shutki maach.

Chittagong Chicken



Golbarir Mangsho 1
Pathar mangsho (goat meat) can easily be classified as a comfort food as well as an exotic Bengali dish. Some would say, why such a rich and spicy food be called comfort food. The answer is in the meal, garam garam bhaat (warm white rice) with pathar mangsho (mutton curry) and a slice of gandoraj lebu – do you want anything else from this world?

Sunday Mutton Curry


Dal Palank 5
Spinach with its greeny leaves is one of the best sources of plant nutrition. It contains loads of soluble dietary fibers and is a very good for a weight reducing diet. Red lentil also has high calcium content and dietary fibers. So, this simple preparation of dal palang or dal palak, however you want to call it is great for a healthy diet.

Dal Palang – Red Lentil with Spinach













Lauer Choklar Chakka_2 10
You can never imagine what using-up-to-the-bottom means if you never had this dish. Chhechki, as it is popular know throughout Bengal is an Indian form of the very popular Chinese style of cooking - stir fried. The softness of the gourd peel and potato pieces with the grainy texture of the whole mustard and poppy seed make this dish a must have. Try it out and you'll want more.

Lau Khoshar Chhechki


Imageolk002 6
I hope you all had a wonderful Rakhi this year. As usual I tied the rakhi to my sister (thats what happens when there are only two daughters in the house). It was fun though, and for a change my father was at home and so didn't spare him also :). After the wonderful guest post by Arundhuti, here's another from a very loving person, Pamela. Pamela was kind enough to share her wonderful recipe of chingri maach diye shorshe naarkel bata (prawns in mustard and coconut paste). I hope you like it. If you are interested in sharing such recipes with us and with more than 2000 like minded Bong foodies (yes, our Cook Like a Bong Facebook fanpage has grown over two thousand fans)then please do mail us.

Guest Post – Prawns with Mustard and Coconut Paste