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What to Eat in West Bengal
The specialty of traditional Bengali food lies in the perfect blend of sweet and spicy flavors.
A moa is made by taking muri with gur (jaggery) as a binder and forming it into a ball, made all over Bengal. Another popular kind of moa is Joynagarer moa, a moya particularly made in Jaynagar, South 24 Parganas district, West Bengal which uses khoi and nolen gur as binder. Nolen gur is fresh jaggery made from the sap of date palm. Moas are made specially during winter.
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