Bengali cuisine is known for its balance of sweet, savoury, and even subtle bitter flavours, often prepared with an array of fresh vegetables, lentils, and fish. While the meat and fish dishes have always been in the spotlight, the simple vegetarian Bengali dishes prepared daily in a Bengali home are worth trying as well. The flavours are subtle and less overpowering compared to the meaty versions. These dishes, though less elaborate than their festive counterparts, are just as flavourful and carry the essence of Bengali households.

Flavours Of Bengal

“At this festival we decided to serve all the popular non-vegetarian dishes that are festive favourites such as the Chingri Malai Curry but also introduce dinners to some of the lesser-known dishes from Bengal. One such dish is Shukto, a bittersweet medley of vegetables like bitter gourd, raw banana, and drumsticks, cooked in a mildly spiced mustard-milk gravy. Shukto is traditionally served at the start of a meal to awaken the palate. Another dish we are planning to serve is the simple Begun Diye Katla Maach er Jhol. The gravy is light, mildly spiced and the fish is cooked alongside brinjal,” says Chef Shakti Jana,” who has flown in from Fairfield by Marriott Kolkata to take charge of the festival spread along with Chef Lokesh Jana.

During festivals such as Kali Pujo, it is the simpler home-style dish that gain prominence  in Bengal. For example, the famous Bengali Khichudi cooked with rice and lentils served along with dishes such as Mochar Ghonto, a spiced banana blossom stir-fry, a delicacy that is labour-intensive but packed with flavour, and Labra, a mixed vegetable preparation, typically made with pumpkin, radish, and eggplant. 

What’s On The Menu

The most special part of the spread is a ‘Bhaja’ counter where one can sample Karola Bhaja, Potol Bhaja, Begun Bhaja and Aloo Bhaja. The snack section includes dishes such as Postor Boda, Vegetable Chop, Fish Cutlet and Chingri Macher Boda. Posto Bora are poppy seed fritters that bring a nutty flavour and crunchy texture. Made from a paste of poppy seeds, green chillies, and onions, the fritters are lightly fried and served as a snack or accompaniment. 

There is also a live counter where you can find Bengal’s famous Maach Bhaja or Fish Fry. “While the Kolkata Bhetki is hard to find in Maharashtra, we will be serving fishes such as Pomfret, Topshe, Pabda Rui and Katla. Diners can taste dishes such as Shorshe Katla and Jhol apart from the fried fish,” says Jana.

The rest of the menu features Chenna Paturi, a vegetarian version of the Bhetki Paturi, where chana or paneer is marinated in mustard and then steamed in a leaf. Luchi with Aloo’r Dom, classic breakfast or light lunch dish, Luchi is a deep-fried, soft, and fluffy flatbread made with refined flour, served with a spicy, aromatic potato curry called Aloo’r Dom. 

Shukto a unique Bengali preparation which is a medley of bitter and sweet vegetables, often made with bitter gourd (korola), raw banana, potatoes, and drumsticks, tempered with mustard paste and milk. This dish holds an important place in Bengali meals as it is usually served at the beginning of lunch to awaken the palate. Its distinct flavour profile offers Pune food lovers a taste of how Bengal weaves health and taste into one dish.

Also Read: Durga Pujo From The Lens Of A Probashi Bangali From Mumbai

Don’t miss out on the simple fare such as Ghee Bhaat and Musur Dal with Begun Bhaja.The flavourful lentil dish is often made with orange lentils and flavoured with mustard oil, ginger, and green chilies. It is typically accompanied by Begun Bhaja, which are crispy fried slices of brinjal (eggplant), marinated with turmeric and salt. Together, this duo creates a delightful combination of texture and taste.

Another staple at Bengali homes that will feature on the menu will be, Cholar Dal, a sweet and savory lentil dish made with chana dal, flavoured with ghee, bay leaves, and a touch of jaggery. This thick dal is best enjoyed with Kachori, a spiced fried bread stuffed with a flavourful lentil mixture. Dhokar Dalna, a lentil cake curry, made from ground chana dal (Bengal gram) shaped into cakes and simmered in a spicy tomato-based gravy will also be served.

The non-vegetarian version of the Chenna Paturi will feature Fish Paturi marinated fish fillets wrapped in banana leaves after being coated with a mustard-coconut paste and then steamed or lightly grilled. This dish would allow Pune’s food lovers to experience the magic of mustard, which is central to Bengali cooking. Look out for Bengal’s famous “Chatneys’ or chutneys. A small section of the buffet is dedicated to varieties such as Plastic Chutney, Tomato Chutney, Pineapple Chutney, Mango Chutney and Khejur Amshottor Chutney

No Bengali meal is complete without dessert, and Payesh, the Bengali version of kheer, is the perfect sweet ending. Made with gobindobhog rice, milk, and sugar or jaggery, and flavoured with cardamom and topped with cashews and raisins, Payesh is as comforting as it is delicious.