Whether it’s the nostalgic aroma of shorshe ilish in traditional Bengali kitchens, the irresistible crunch of crispy phuchkas filled with tamarind water and spiced potatoes, or the earthy flavours of macher jhol (fish curry), food in West Bengal isn’t just a meal. It’s a celebration of culture, an expression of love and a reflection of the state’s rich history. And then there are the sweets, oh, the sweets! The very heart and soul of Bengali cuisine. From a tray of Sandesh to the sugar syrup-drenched Rosogolla, confectionery here can transform any everyday occasion into a celebration. Recognising this deep-rooted passion for food, Kolkata, the state’s capital, became the only Indian city to make its way to the list of the world’s best food destinations in 2023. This speaks volumes about the city’s dynamic culinary scene and highlights its rich flavours, where age-old recipes coexist with modern twists.
Get started with our ultimate Kolkata food guide to taste everything good!
Famous food and cuisines in Bengal
Bengali cuisine is a vibrant tapestry of flavours and local ingredients influenced by the region’s diverse geography. Its foundation is simple yet profound: fish, rice, and mustard oil. Combining bhat (rice) and macho (fish) forms the cornerstone of every Bengali meal. Fish dominates Bengali cuisine thanks to the abundance of rivers and the Bay of Bengal, which provide a steady supply of fresh catches.
Aloo Potol Posto is a humble yet classic potato-based Bengali dish often served with steamed rice. Made with a paste of poppy seeds, mustard oil, green chillies, and nuts, it has a unique blend of creamy, nutty, and spicy taste with a sharp mustard flavour. A staple in every Bengali household, this dish tops the list of must-try foods in West Bengal, especially for vegetarians.
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Shorshe Ilish: In West Bengal, fish-based dishes are undoubtedly the heart and soul of the cuisine, and one such regional food that reigns supreme is Shorshe Ilish. This iconic dish is cherished in every Bengali kitchen, made with Ilish or Hilsa fish, delicately paired with a mustard-based sauce. What makes Shorshe Ilish truly special is the star ingredient – the Hilsa fish – revered as the state fish and a symbol of cultural pride. Its rich, tender texture and distinct flavour capture the essence of Bengal’s traditional culinary heritage.
Shukto: A hearty dish, Shukto is a bittersweet vegetable stew traditionally made with an array of seasonal vegetables, including bitter gourd (the main ingredient), eggplant, potatoes, and drumsticks, and cooked in mustard oil. If there’s one dish that reflects the Bengali philosophy of balance in food — where contrasting flavours come together to create harmony — this one certainly tops the list. Beautifully exemplifying the region’s love for complex flavours, Shukto balances out the bitter taste of the bitter gourd with the sweetness of coconut.
Also read | 11 Vegetarian Bengali Dishes That Rival Any Fish Curry In The Area
Kolkata-style Biryani: When it comes to biryani, the first name that often comes to mind is Lucknow. But how did Kolkata, thousands of miles away, find its place on the biryani map? The story dates back to the 19th century when the Nawab of Lucknow was exiled to Kolkata and brought his royal chefs along. These chefs introduced the people of Bengal to the rich, aromatic biryani, which quickly became a cherished part of the city’s culinary heritage. Unlike the other regional biryanis, what sets this biryani apart is the use of potatoes alongside meat (typically mutton or chicken). Compared to other spicy biryani dishes, Kolkata Biryani is known for its mild and subtle hints of spice.
Doi Mach: As the name gives it away, this dish combines the rich flavour of fish with the creamy texture of a curd-based gravy. Typically made with freshwater fish like rohu, the fish is simmered in curd with mustard oil, ginger, garlic, green chillies, and a variety of traditional spices to balance the tanginess of the curd perfectly. The dish is usually eaten with steamed rice.
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Chingri Malai Curry: This signature and aromatic Bengali seafood dish is a spicy prawn curry made with coconut milk and spices. In 2024, it earned a spot on Taste Atlas’ World’s 50 Best Seafood Dishes list. It is not only the top Indian seafood dish but also the only dish from India that can secure that spot.
Kosha Mangsho: A beloved Bengali dish often served during gatherings and special occasions like New Year and Durga Puja. Kosha Mangsho is a rich mutton curry typically paired with rice or parathas. The mutton is marinated in mustard oil and aromatic spices, allowing the meat to absorb the flavours. Slow-cooked to perfection, this hearty dish offers a deep, complex flavour that’s comforting and indulgent.
Bengal’s best street food
With a vibrant street food culture, West Bengal’s narrow alleys and streets are a food lover’s paradise. From enjoying Kathi Rolls in the bustling streets of Kolkata to savouring momos in a quaint corner of Darjeeling, here are some of West Bengal’s food dishes that reign the state’s street.
Phuchka: Famous as pani puri or golgappa in other parts of India, this street food delicacy needs no introduction. Phuchka is not mere a street food, it’s an emotion in the state. As the sun sets over the bustling streets of West Bengal, a crowd gathers around the phuchka vendor, enjoying crispy puris filled with a spicy and tangy mix of tamarind water, chickpeas, spiced potatoes and other flavourful fillings. Loved by all generations, your trip to West Bengal is incomplete without a plate or ten of phuckhas.
Kathi Rolls: Not many know this, but Kathi Rolls originated in Kolkata. These flavourful rolls, filled with spiced meat (chicken or mutton) or vegetables, are wrapped in a warm paratha, making them the perfect on-the-go meal for travellers. Easy to carry and delicious to eat, Kathi Rolls have become a staple street food in the city.
T+L tip: When in Kolkata, visit Chef Alladin in Garia. This local food joint is renowned for serving the world’s largest Kathi Roll, approximately 26 inches long.
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Jhalmuri: As you stroll through the streets or along the riverside of West Bengal, you’ll often spot vendors serving Jhalmuri in paper cones. This beloved local snack is a crunchy and savoury mix of puffed rice, mustard oil, peanuts, green chillies and spices. Often tossed before you, the vendor adds a splash of tamarind or lemon juice, giving it a zesty and refreshing kick.
Telebhaja: Similar to pakoras or bhajias in the North, Telebhaja is a beloved street food in West Bengal. These deep-fried snacks are typically made from vegetables like eggplant, potato, cauliflower or fish, all coated in a spiced gram flour batter.
Ghugni Chaat: Often served in Kolkata streets, Ghungni Chaat is a hearty dish made from boiled chickpeas, tomatoes, onions and different spices. While it is a popular street food delicacy, it’s also served as breakfast in some Bengali households, along with hot luchi (aka puris).
Singara: Similar to samosas, Singara is a popular tea-time snack in West Bengal. It is filled with spiced potatoes, peas, and various aromatic spices. This crispy, golden pastry is especially cherished during the monsoon season and is often enjoyed with a steaming cup of hot chai. It is the perfect comfort food for rainy evenings.
Momo: Momos have become a cherished street food in West Bengal, particularly in Darjeeling, Kalimpong and Siliguri hill stations. The cool, misty weather of the hills makes momos an incredibly comforting snack enjoyed by locals and tourists alike.
Top Bengali drinks
Along with its vibrant street food culture and mouthwatering sweets, West Bengal offers a diverse range of local beverages that perfectly complement its rich culinary heritage. Some local beverages that one must try include aam pora shorbot (tangy raw mango drink), Daab Sharbat (a coconut-based summer drink), Ghol (buttermilk), the iconic Bengali cha (milk tea), doodh cola (at Balwant Singh Dhaba) and Gondhoraj Lebur Sherbet (lemonade).
For an authentic local experience, try tari, an alcoholic drink made with fermented dates or plums. Explore more of India’s diverse landscapes through its regional alcohol.
T+L tip: Paramount Cold Drinks & Syrups is an iconic Kolkata establishment with a legacy spanning over 90 years. Founded in the early 1900s, it has remained a cherished spot for locals and tourists. The shop is best known for its fruit-syrup-based sherbets, with the Daab Sherbet being the most-loved beverage.
Authentic sweets and desserts of Bengal
From the warm fragrance of Rosogolla drifting through the streets to the delicate sweetness of freshly made Sandesh melting in your mouth, it’s clear that the sweets of West Bengal are more than just treats – they are the soul of the state. Some of the iconic Bengali sweets that are a must-try when in the state include the sugar syrup-soaked Rosogolla, Sandesh, Misti Doi (creamy and sweet yoghurt), Chamcham, Pantua (similar to gulab jamun), Kheer Kadam (a combination of Rosogolla and Sandesh), Malpua, Payesh (a popular milk and rice based dessert), Patishapta (a crepe-like dessert), Ras Malai, Mihidana (finer version of boondi), Christmas Cakes (during holiday season) and Darbesh (Bengali version of ladoo).
Some offbeat sweet options include Chhanar Jilipi (paneer jalebi), Sarbhaja (a milk-based dessert), Nolen Gur-er Payesh (a winter dessert that is essentially a rice pudding made with fresh date palm and jaggery), and Sitabhog.
Iconic sweet shops in Kolkata: KC Das, Adi Haridas Modak (one of the oldest sweet shops in Kolkata), Nabin Chandra Das, Chittaranjan Mistanna Bhandar, Nandalal, Girish Ch. Dey & Nakur Ch. Nandy, Bhim Nag Sandesh, Bancharam’s, Bhim Chandra Nag, and Balaram Mullick & Radharaman Mullick.
Restaurants you must try when in West Bengal
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Iconic restaurants serving Bengali cuisine include Bhojohori Manna, Kasturi, Aaheli, Swadhin Bharat Hindu (one of the oldest joints serving Bengali food), Oh! Calcutta, Bhojohori Manna, Koshe Kosha, 6 Ballygunge Place, Tarun Niketan, Aami Bangali Restaurant, Bhooter Raja, and Peter Cat.
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Fine-dining restaurants: Blue Plum, La Cucina, Mocambo Restaurant and Bar, Broadway Hotel, The Royal Courtyard, Himur Heshel, Elahi Luxury Dining, Across The Street: The Dining Room, Maison Rose, Ozora, Yauatcha, The Bridge, The Highlander (Siliguri) and Dilli Khaas.
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Cafes & Bakeries: Try Flurrys (an iconic local recommendation), Nahoums (a Jewish bakery that is a go-to during Christmas), The French Loaf, Indian Coffee House (an iconic centuries-old coffee shop), Calcutta Bakery Cafe, and Calcutta Bakery Cafe Baghajatin in Kolkata. Try Art Cafe, Cafe Kalimpong, Kravings by Keepa, and Aam’s Courtyard in Kalimpong. In Darjeeling, try Glenary’s (an iconic and popular cafe/bakery), Himalayan Coffee, and SuzAm’s Cafe n Kitchen.
Street food hubs and joints: In Kolkata, try Lake Kalibari, Nizam’s and Kusum kathi rolls (for Kathi rolls), Dasha Priya Park, Gariahat Market, Dacres Lane (for multiple street food varieties), Tireti bazar (for authentic Chinese street food), Tung Nam Eating House (a popular Chinese joint), Basanta Cabin, since 1918 (one of the oldest joints for Mughali parathas), College Street, and Howrah Station. When in Darjeeling, try Bhanu Bhakta Lane and Mall Road. Find Bengali street food delicacies on Sevoke Road when in Siliguri.
(Feature image credit: Marajozkee, CC BY-SA 4.0, via Wikimedia Commons)
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The information in this article is accurate as of the date of publication.
FAQs (Frequently Asked Questions)
Mustard seeds, cumin, bay leaves, cardamom, kalonji and turmeric are some of the primary spices used in Bengali cooking.
The specialities of Bengali cuisine include flavourful fish-based dishes, rice and traditional paneer-based sweets.
Fish, rice, mustard oil, and lentils are the staple foods of West Bengal.
Thanks to its location next to the Bay of Bengal and rivers like the Ganges and Brahmaputra, the region is blessed with abundant fish, making it an integral part of the local food culture.
What makes Bengali sweets unique is their perfect balance of sweetness and lightness, as well as the use of chenna (fresh cottage cheese) as the primary ingredient. This tradition was inspired by the arrival of the Portuguese in the 1500s.
Bengali food has various vegetarian options, including Shukto, Aloo Posto, Dom Alur, Bhaja and Jhalmuri.
A traditional Bengali meal consists of rice, meat or fish, vegetables, chutney or pickle, and dessert.
Mishti Doi is a sweetened yoghurt dessert that is integral to Bengali culture. Known for its silky smooth texture, it is also popular as a healthy treat.
Unlike other regional biryanis, Bengali Biryani is distinguished by including potatoes, mustard oil, and a milder blend of spices.
Shorshe Bata Maach, Shorshe Ilish, Pulao and Panta Bhat are special festival foods in Bengali cuisine.
Written By
Shaili Shah
An ailurophile, a full-time snacker, an emoji fanatic, and secretly a pahadi - Shaili is mostly found ..Read More
