what to eat in west bengal

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Fish

What to Eat in West Bengal

The specialty of traditional Bengali food lies in the perfect blend of sweet and spicy flavors.
Fish

Fish is the dominant kind of protein in Bengali cuisine and is cultivated in ponds and fished with nets in the freshwater rivers of the Ganges Delta. Almost every part of the fish (except scales, fins, and innards) is eaten, unlike other regions, the head is particularly preferred. Other spare bits of the fish are usually used to flavour curries and dals.More than forty types of mostly freshwater fish are common, including carp varieties like rui (rohu), koi (climbing perch), the wriggling catfish family tangra, magur, shingi pabda (the pinkbellied Indian butter fish), katla, ilish (ilish), as well as shu?ki (small dried sea fish). Chingri (prawn) is a particular favourite and comes in many varieties kucho (tiny shrimp), bagda (tiger prawns) or galda (Scampi).


Ghonto
Kalia
Shukto
Ombol or Aum bol
Dhaka
Torkari
Bhapa
Meat
The Kachchi Biriani
Whole lamb roasted
Jhal
Dalna
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