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Ombol or Aum bol
What to Eat in West Bengal
The specialty of traditional Bengali food lies in the perfect blend of sweet and spicy flavors.

Ombol or Aum bol
A sour dish made either with several vegetables or fish, especially fish bones. The souring agent is usually tamarind pulp, unripe mango and sometimes amla or amloki is used. Curd, though a souring agent occasionally used with nonvegetarian dishes, will not be called ombol. It is served at the end of the meal as a kind of digestive, and to cleanse the palate.











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