Bengali cuisine

species of a fast-growing, drought-resistant tree and listed as an invasive species in several countries

Ghee (Hindi: घी) is a type of clarified butter, originating from India. It is commonly used for cooking, as a traditional medicine, and for Hindu religious rituals.

Naan () is a leavened, oven-baked or tawa-fried flatbread, that can also be baked in a tandoor. It is characterised by a light and fluffy texture and golden-brown spots from the baking process. Naan is used in many cuisines worldwide.

upright=1.2|thumb|Modern ceramic wood-fired tandoors

Indian blend of ground spices

Species of plant

species of plant

Laddu or laddoo is a spherical sweet from the Indian subcontinent made of various ingredients and sugar syrup or jaggery. It has been described as "perhaps the most universal and ancient of Indian sweets."

Roti is a round flatbread originating from the Indian subcontinent. It is commonly consumed in many South Asian, Southeast Asian, Caribbean, East African, and Southeast African countries.

In Indian cuisine, dal (also spelled daal or dhal pronunciation: ) are dried, split pulses (e.g., lentils, peas, and beans) that do not require soaking before cooking. India is the largest producer of pulses in the world. The term is also used for various soups prepared from these pulses. These pulses are among the leading staple foods in South Asian countries, and form an important part of the cuisines of the Indian subcontinent.

Paratha (, also known by other spellings) is a flatbread from the Indian subcontinent, consisting of a wheat dough, typically whole wheat, that is folded and rolled with ghee, forming multiple layers, and shallow fried. Paratha may be stuffed with various fillings, the most common being potato. Paratha is one of the most popular flatbreads in India. The folded, whole-wheat version is prevalent in the Northern Indian subcontinent, and is distinct from South Indian parotta, which uses refined flour. Variations also exist in the cuisines of Myanmar, Mauritius, Malaysia (where it is known as roti

flavoured tea beverage made from milk, aromatic spices and herbs

Panipuri (also known by other names, including phuchka and golgappa) is a snack associated with the cuisines of the Indian subcontinent consisting of a deep-fried spherical puri shell, hollowed out for a filling and dipped in flavoured waters. Panipuri is primarily a street food and is part of the chaat category of light snacks. It is commonly filled with some combination of potatoes, chickpeas, spices, and chutney. The flavoured waters, or pani, are typically a spicy coriander leaf or mint chutney called and a sweet tamarind chutney called . A few centimetres in diameter, it is a finger food

Raita is a side dish and condiment in Indian cuisine made of dahi (yogurt or "curd") together with raw or cooked vegetables, fruit, or pulses. The yogurt may be seasoned with herbs and spices such as coriander, roasted cumin seeds, mint, and cayenne pepper.

The ilish (Tenualosa ilisha) (), also known as the ilishi, hilsa, pulasa, hilsa herring or hilsa shad, is a species of fish related to the herring, in the family Clupeidae. It is a very popular and sought-after food in the Bengal region and area, and is the national fish of Bangladesh and state fish of the Indian state of West Bengal.

foods originating from the Indian subcontinent, pickled from certain varieties of vegetables and fruits

boneless chicken pieces cooked in a tandoor

Rasgulla (literally "syrup-filled ball") is a syrupy dessert popular in the eastern part of South Asia. It is made from ball-shaped dumplings of chhena dough cooked in light sugar syrup until the syrup permeates the dumplings.

Haleem or halim is a type of stew that is widely consumed in South Asia, the Middle East and Central Asia. Although the dish varies from region to region, it optionally includes wheat or barley, lentils and meat. It is made by slow cooking the meat in lentils and spices. It is served hot with flat breads or on its own. Popular variations of haleem include keşkek (in Turkey, Tajikistan, Uzbekistan, Azerbaijan and Northern Iraq); harisa (in the Arab world and Armenia); halim (in Afghanistan, Iran, West Bengal, Mauritius, Pakistan and Bangladesh); and Hyderabadi haleem (in India).

Bengali sweet made with Indian cheese

Indian curry dish with cauliflower and potatoes

Indian snack

Indian dessert

Lentil and rice dish

spice mix, used in Pakistani and Indian Cuisine

Indian snack

Saag, also spelled sag, saagh, saga, shaak or shak, is a leafy vegetable dish from the Indian subcontinent. It is eaten with bread, such as roti or naan, or in some regions with rice. Saag can be made from mustard greens, collard greens, basella or finely chopped broccoli along with added spices and sometimes other ingredients, such as chhena.

thumb|Malapua for Raja festival Malpua, (different from pua), is a sweetened breakfast served with morning tea or as a snack with afternoon tea or as a dessert originating from the East Indian subcontinent, popular in Bangladesh, India, and Nepal.

cuisine from the region of Bengal

South Asian spice blend

culinary traditions of Bangladesh

Chhena () ଛେନ୍ନା in Odia or chhana () ছানা in Bengali, is a kind of acid-set cheese originating in the Indian subcontinent that is made from water buffalo or cow milk by adding food acids such as lemon juice and calcium lactate instead of rennet and straining out the whey.

thumb|Cherry Cham cham Cham cham, Chomchom or chum chum () is a traditional Bengali sweet, common throughout the Indian subcontinent. The sweet comes in a variety of colours, mainly light pink, light yellow, and white. It is made from chhena and coated with coconut or mawa flakes as a garnish.

variety of kebab, originating from the Indian subcontinent; consists of a small patty of minced meat (often lamb or mutton, occasionally chicken), with ground chickpeas, egg to hold it together, and spices

Pitha (; also called pithe) are a variety of food similar to pancakes, dumplings or fritters, originating from India and Bangladesh. Pitha can be sweet or savoury, and usually made from a dough or batter, which is then steamed, fried or griddled. Very few varieties are oven-baked or boiled, and most are unleavened and cooked on a stovetop (or equivalent). Some versions may have a filling, garnish, or sauce. Few may be set or shaped after cooking. They are typically eaten as a snack with chai, or as treats during special occasions (similar to mithai).

Nankhatai (; Burmese: နံကထိုင်; Hindustani: नानख़ताई (Hindi) ਨਾਨ ਖਟਾਈ (Punjabi) / (Urdu); ; Tamil: நானஹத்தா) are shortbread biscuits originating in the Indian subcontinent, common in Northern India, Pakistan, Bangladesh, Sri Lanka, and Myanmar (formerly Burma).

Indian snack

type of Indian or Pakistani food

potato dish

savory Indian snack food

South Asian cooking technique

Bengali confectionery

Dessert of Bengal

popular street food originated in Bengal

Bakarkhani, baqarkhani or bakorkhoni, also known as bakarkhani roti, is a thick, spiced flatbread that is part of the Mughlai cuisine. Bakarkhani is prepared on certain Muslim religious festivals in South Asia and is now popular as a sweet bread.

Chikki is a traditional Indian sweet (brittle) generally made from nuts and jaggery/sugar. There are several different varieties of chikki in addition to the most common groundnut (peanut) chikki. Each variety of chikki is named after the ingredients used, which include puffed or roasted Bengal gram, sesame, puffed rice, beaten rice, or khobra (desiccated coconut), and other nuts such as almonds, cashews and pistachios.

South Asian dish, that originated in Punjab, bearing a resemblance to baba ghanoush

Beguni () is a common Bengali snack. It is made of eggplant (also known as aubergine or brinjal) which is sliced and dipped in gram flour batter before being either fried or deep fried in oil. This dish is popular in Bangladesh, specifically during Ramadan, and the eastern Indian states of West Bengal, Assam and Tripura. A similar European dish is known as aubergine fritters. thumb|Beguni along with other traditional Bengali cuisine|Bengali iftar items

Traditional Bengali/ Assamese dish

Akhni () is a mixed rice dish with its origins among the Bengali Muslims of Chittagong and Sylhet, in eastern Bangladesh. It is often considered to be a particular variation of biryani or polao. The dish is especially popular in restaurants throughout Bangladesh, as well as among the diaspora across the world. The dish is a staple in Chittagong, where it is said to be consumed every week by the average Chittagonian person. During Ramadan, the Islamic month of fasting, the dish is popularly eaten at Iftar meals across Sylhet too.

Bengali writer

Luchi is a flatbread that is deep-fried, popular in Bengali cuisine. It is made of maida flour, water, and ghee. It is similar to puri, which is made with atta rather than maida. Luchi is eaten with dishes such as aloo dum or dal. Originating from a dish called , luchi was first attested in 1660. It is commonly eaten during festivals. Variations of luchi include kachori and , and local variations exist across Bengal.

Ghugni (Bengali: ঘুগনি, Bhojpuri: 𑂐𑂳𑂐𑂳𑂢𑂲) or Guguni (Odia: ଗୁଗୁନି) is a dish made of peas or chickpeas in Nepal, Bangladesh, and Odisha, West Bengal, Jharkhand, Bihar, and Uttar Pradesh in India. Different variations of the dish use different types of peas or chickpeas, such as black gram, green peas, or white peas. It is usually eaten for breakfast with toasted bread or puri, but can also be served as the main course for lunch or dinner. It can be made either with or without the use of onion and garlic.

Curry with meat and potatoes

Shemai () is a traditional dessert in Bangladesh and Indian state of Odisha and West Bengal. Shemai is popular during Eid, but consumed throughout the year. It is a dessert form of vermicelli, soaked in sweet milk and often garnished with nuts.

Bhurta, vorta, bhorta, bharta or chokha is a lightly fried mixture of mashed vegetables in Desi cuisine.

Tarkari is a name given to a wide range of side vegetable dishes found commonly in the Indian subcontinent, notably in Bangladesh, India, Pakistan and Nepal. Preparation methods for tarkaris range from simple to complex. Some of these dishes are also sometimes called curries and are made from vegetables that are popular in large parts of the Indian subcontinent, Mauritius, Fiji, South Africa, and the Caribbean.

Jalfrezi (; Bengali: ঝালফ্রেজী; also jhal frezi, jaffrazi, and many other alternative spellings) is a curry dish popular in Britain. It was created in Bengal during the British Raj to use up leftover meat by stir frying. The stir fry technique was brought to India by Chinese labourers working in Assam tea plantations in the 1830s. The dish consists of a main ingredient such as meat, fish, paneer or vegetables, spiced and stir fried, often with chilli peppers.

snack originating from the Indian subcontinent

South Asian curry dish that is prepared from mutton