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From Shorshe Ilish to Mishti Doi: Iconic Bengali Delicacies You Must Try

The heart of Bengal doesn’t just beat in its music, literature, and festivals—it also lives in its food. Bengali cuisine is a celebration of flavor, tradition, and nostalgia, rich with regional diversity and deeply rooted in culture. From the sharp aroma of mustard oil to the sweetness of date palm jaggery, every ingredient tells a story.

If you're looking to explore the essence of Bengal, here are some iconic Bengali delicacies that you simply must try—starting with the legendary Shorshe Ilish and ending with the ever-loved Mishti Doi.

🐟 1. Shorshe Ilish (Hilsa in Mustard Sauce)

Perhaps no dish captures the soul of Bengal like Shorshe Ilish. Made with Hilsa fish (Ilish), the national fish of Bangladesh and a favorite in West Bengal, this dish is simmered in a mustard-based gravy, flavored with green chilies, mustard oil, and a hint of turmeric.

  • Why it’s iconic: It’s not just food—it’s emotion. A staple during monsoons, served in family gatherings, and cherished across borders.

🍛 2. Bhuna Khichuri with Beguni

A rainy day in Bengal often calls for a comforting plate of Bhuna Khichuri, a fragrant rice and lentil preparation cooked with ghee, whole spices, and sometimes bits of meat or vegetables. It is best enjoyed with Beguni (eggplant fritters), papad, and a drizzle of ghee.

  • Why it’s iconic: A soul-satisfying, one-pot wonder that appears in homes, temples, and festivals alike.

🍤 3. Chingri Malai Curry (Prawn Coconut Curry)

This royal dish features large tiger prawns cooked in a creamy coconut milk gravy, delicately spiced with cinnamon, cardamom, and cloves. It's often served at weddings or during special occasions.

  • Why it’s iconic: It’s where coastal flavors meet culinary elegance. A dish that’s rich, luxurious, and deeply Bengali.

🍆 4. Shukto

This bitter-sweet vegetable medley is often served at the start of a Bengali meal. Made with ingredients like bitter gourd, drumsticks, and potatoes, Shukto is balanced with milk and mustard seeds, creating a unique taste.

  • Why it’s iconic: It reflects the philosophy of balance in Bengali cuisine—starting with bitterness to awaken the palate.

🍚

5. Bhetki Paturi

A classic preparation where Bhetki fish is marinated in mustard paste, wrapped in banana leaves, and steamed or grilled. It’s rich in flavor yet light on the stomach.

  • Why it’s iconic: The banana leaf wrapping technique is both traditional and eco-friendly, enhancing the aroma and authenticity.

🍬 6. Mishti Doi (Sweet Yogurt)

No Bengali meal is complete without Mishti Doi—a caramelized sweet yogurt made with thickened milk and sugar or jaggery. It’s chilled and served in earthen pots, which add a rustic charm and unique flavor.

  • Why it’s iconic: It’s simple yet unforgettable, loved across generations, and a must-have in every Bengali feast.

🍰 7. Rosogolla and Sandesh

Two names that need no introduction:

  • Rosogolla: Spongy, syrup-soaked cheese balls.

  • Sandesh: Delicate sweet made from fresh chhena (paneer), flavored with cardamom, saffron, or jaggery.

  • Why they’re iconic: These are not just sweets—they’re symbols of Bengali hospitality and pride.

🫓 8. Luchi with Aloor Dom

Luchi (deep-fried, soft white flour bread) with Aloor Dom (spicy potato curry) is a beloved breakfast or festive dish in Bengali households.

  • Why it’s iconic: This combo is comfort food at its finest, served in everything from casual brunches to wedding feasts.

🌿 Conclusion: More Than Just Food

Bengali food is not merely about taste—it’s about memory, identity, and celebration. Every dish, from the pungency of Shorshe Ilish to the mellow sweetness of Mishti Doi, tells a story passed down through generations.

So whether you’re a food lover, a traveler, or someone looking to reconnect with your roots, don’t miss the chance to dive into the culinary heritage of Bengal. You won’t just eat—you’ll experience.

Today, I am going to talk about this national dish Ilish mass and rice. It is the national dish of Bangladesh. You might wonder why they eat this dish. In Bangladesh there is a New Year but not at same as the western one. Bangladesh is a Muslim and Hindu country so there new year is more toward the spring time it’s bit like Chinese new year but us a place we celebrate the fact is winter is ending and spring is starting which we call it Falgun. To make this recipe you will need these ingredient.

Illish mass: rice:


  • 1 the fish illish mass - 1 cup of basmati rice
  • 2 tsp turmeric - 2 cups of water.
  • 2 tsp cumin
  • 2 onions
  • 2 tsp cayenne
  • 2 tsp oil
  • 2 tsp salt
  • 1 tsp of garlic paste
  • 1 tsp of ginger paste

steps to illish mass:

  1. Clean your fish
  2. then take a bowl put your fish in it
  3. In the bowl add all the spices needed and the pastes mix them
  4. Then put in the fridge for 30 mins
  5. Cut your onions
  6. Take a pan and put your pan on the stove and add some oil
  7. Then trow in your onions when your oil is really hot.
  8. Fry them for a few minutes
  9. Then add your fish in this and fry it for a good 15 min.

Rice steps :

  1. wash your rice 3x or more it has to be clear
  2. then fill you pot with water only halfway
  3. Put your rice on the stove for 25 until it boils and then drain.


That is how you make Illish mass and rice I hope you enjoy the recipe!

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Explanation

On my last post I had talked about Falgun and what it is and I forgot to mention why we eat fish well since its the beginning of spring time. In those time its were fish is something very available and as bengali people we love fish especially Illish.

sea life food culture

Hello!!

Hi my name is Anisha, this is my first post on tumblr Im going to talk about shortly what is this blog its going to be about but first let me tell you a little about myself. I am 17 year old girl from Montreal Canada. I love watching movies my favourite type of music is r&b also I LOVE SUSHI. I started this blog because I need to learn how to cook but also it’s also a way to express myself I don’t really know how to do in real life so here I get to do with no judgement. Ok so this is going to be a food blog but not any food blog its going to be about different culture and I will always tell a story with every recipe that comes out. I will try my best to give you guys the most authentic recipes and I will talk about how my process goes. This blog is about being a beginner in a skill that most people have a hard time with so join my journey and learn with me! :)))

Saudi Arabia

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Today Im going to talk about a dish called Al Kabsa. I chose to talk about this because no one really does talk about Saudi Arabian food Im not going to lie I would like to know more about them. Don’t worry that is why I’m here to tell you about everything about this delicious food. Kabsa is there national dish because it is the perfect representation of all Arabic cuisine because there is the sweetness of all the nuts added and the spice of all Arabian spice like saffron is one of them. It’s also to express it is a big events like wedding, anniversary and birthdays or religious holiday like Eid. If you have not try this yet you are missing out and if you want to try it here it is.


Ingredient for Al Kabsa:

Those are the spices

  • ¼ tsp ground cardamom (cardamom powder)
  • ¼ tsp ground white pepper (white pepper powder)
  • ¼ tsp saffron
  • ½ tsp ground cinnamon (cinnamon powder)
  • ½ tsp ground all spice
  • ½ tsp dried whole lime powder

How to make the chicken

  • 2 tbsp oil or butter
  • 3 onions, sliced
  • 1 tbsp minced ginger (ginger paste)
  • 1 tbsp minced garlic (garlic paste)
  • 1 green chili
  • 2 dried bay leaves
  • 6 cloves
  • 4 cardamom pods
  • 1 cinnamon stick
  • 2 tbsp tomato puree (tomato paste)
  • 1 pinch ground nutmeg (nutmeg powder)
  • ½ tsp ground black pepper (black pepper powder)
  • ¼ tsp ground cumin (cumin powder)
  • ½ tsp ground coriander (coriander powder)
  • 3 medium carrots, thinly sliced
  • 200 g canned diced tomatoes (or 3 tomatoes chopped)
  • 2 chicken stock cubes
  • 1 ½ kg whole chicken, cut into 6 pieces
  • 3 cups basmati rice, rinsed
  • ¼ cup raisins
  • Water
  • Salt to taste
  • Raisins, to garnish (optional)
  • Slivered almonds, to garnish (optional)

Step to make it:

  1. To make kabsa spice mix, combine together cardamom, white pepper, saffron, cinnamon, all spice and lime powder in a bowl. Set aside.
  2. Heat oil in a large heavy bottomed pan over medium-high heat. Add onions, ginger, garlic and green chilies. Sauté for 2-3 minutes or until the onions turn golden brown. Add bay leaves, cloves, cardamom pods and cinnamon stick. Fry for a minute.
  3. Stir in tomato purée. Add ground nutmeg, ground black pepper, ground cumin, ground coriander and kabsa spice. Season with salt. Fry the spices for a minute. Add carrots and diced tomatoes. Stir, and cook for 2 minutes.
  4. Add chicken cubes and chicken pieces. Brown chicken, turning occasionally, for about 30 minutes. Remove the chicken pieces from the pan. Set aside.
  5. Add rice and raisins. Pour in 4 cups water. Season with salt. Bring it to the boil. Reduce the heat, cover with lid, and simmer for 10-15 minutes.
  6. Preheat grill. Grill chicken for 10-15 minutes or until cooked through. Serve rice with grilled chicken.
  7. FYI: - For rice, start with 3 cups of water, and then add more if needed. - Whole lime powder is available in Middle Eastern grocery stores.
  8. If you don’t want to break your head for the spices you can always find Kabsa spice mix at your local Middle eastern grocery stores.

I hope you enjoy this recipe and if there anything else you guys would like to know please comment and Bon Appetit!

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