Poila Baisakh: Try These Festive Bengali Chef-Special Recipes

As mid-April approaches, India prepares to celebrate a mosaic of regional New Year festivals that mark the transition of seasons and the beginning of harvest cycles across the subcontinent. With Poila Baisakh marking the Bengali New Year, other parts of the country celebrate the New Yeas, such as Baisakhi, Vishu, Bihu, and so on.

Falling on the 15th of April, why don’t you celebrate Poila Baisakh the traditional way? While the iconic ilish maach and mishti doi rightfully claim their place in the festive spread, this is your sign to try these chef-special recipes at home and to your Bengali spread. So, what are you waiting for? Wear your apron, follow these step-by-step instructions, and get ready to celebrate the Noboborsho.

Duck Mangsho (Bengali Duck Curry) With Luchi By Divyanshi Patel, Executive Chef, The Astor Goa

Ingredients: 

  • 1 kg Duck (cut into medium pieces)
  • 2 Potatoes (halved and fried)
  • 3 Onions (finely sliced)
  • 2 tbsp Ginger-Garlic Paste
  • 1 large Tomato (chopped)
  • 3–4 Green Chillies (slit)
  • 2 Bay Leaves
  • 4 Green Cardamoms
  • 4 Cloves
  • 1" Cinnamon Stick
  • 1.5 tsp Cumin Powder
  • 1 tsp Coriander Powder
  • 1.5 tsp Red Chilli Powder (adjust to taste)
  • 1 tsp Turmeric Powder
  • 1 tsp Garam Masala Powder
  • 4–5 tbsp Mustard Oil
  • Salt to taste
  • Water as needed

Instructions:

  1. Marinate the duck with salt, turmeric, and 1 tbsp mustard oil. Let it sit for 30–60 minutes. 
  2. In a heavy-bottomed pan, heat mustard oil until smoking. Temper with bay leaves and whole spices. 
  3. Add sliced onions and sauté till golden brown.  Add ginger-garlic paste and sauté for 2 minutes until the raw smell goes. 
  4. Add tomatoes, green chillies, turmeric, chilli powder, cumin, and coriander powder. Cook till oil separates. 
  5. Add the marinated duck pieces. Sear on high flame for 7–10 minutes. 
  6. Lower heat and cook (koshano) for 25–30 mins, adding splashes of water to avoid sticking. 
  7. Add the fried potatoes and enough hot water for gravy. 
  8. Cover and simmer until the duck is tender (~45–60 mins, depending on the age of the duck). 
  9. Finish with garam masala. Rest for 15 minutes before serving. 

Chitol Macher Muthiya By Samita Halder, A Bengali Culinary Expert

Ingredients:

For the Muthiya (Fish Dumplings):

  • 500 gm Chitol Machher Peti (boneless back flesh)
  • 1 Boiled Potato (mashed)
  • 1 tsp Ginger Paste
  • 2 Green Chillies (finely chopped)
  • 1 tbsp Mustard Oil
  • Salt to taste
  • 1 tsp Ghee (optional)
  • ½ tsp Turmeric Powder

For the Gravy:

  • 2 Onions (finely chopped)
  • 1 Tomato (grated or pureed)
  • 1 tsp Ginger Paste
  • 1 tsp Garlic Paste
  • 1 Bay Leaf
  • 2 Cardamoms
  • 1” Cinnamon Stick
  • 2 Cloves
  • 1 tsp Cumin Powder
  • 1 tsp Coriander Powder
  • 1 tsp Red Chilli Powder (adjust to taste)
  • ½ tsp Turmeric Powder
  • Salt to taste
  • ½ tsp Sugar
  • 4 tbsp Mustard Oil
  • Water as required
  • 1 tsp Ghee (for finishing)
  • ½ tsp Garam Masala Powder

Instructions:

  1. Scrape the chitol flesh off the bones using a spoon or fingers.
  2. In a bowl, mix the fish flesh with mashed potato, salt, turmeric, green chilli, ginger paste, and a little mustard oil. Add ghee for richness.
  3. Form small dumplings (flattened oval shapes) by hand – “muthiya” literally comes from muth (fist). 
  4. Shallow fry or steam the muthiyas until golden. Set aside.
  5. Heat mustard oil in a pan until smoking. Add bay leaf and whole garam masala. Add onions and sauté until golden.
  6. Add ginger-garlic paste and cook until the raw smell disappears.
  7. Add tomato, turmeric, cumin, coriander, red chilli powder, salt, and a pinch of sugar. Cook until the masala releases oil. 
  8. Add a little water to make a gravy. Let it simmer. Gently place the muthiyas into the gravy.
  9. Let them simmer for 5–7 minutes on low heat so they absorb the flavours.
  10. Finish with ghee and a sprinkle of garam masala powder.
  11. Serve hot with steamed rice or basanti pulao. It’s a regal dish that turns any meal into a celebration.

Kosha Potol Stuffed With Mocha (Banana Blossom) served With Luchi By Divyanshi Patel, Executive Chef, The Astor Goa

Ingredients:

 

For the Stuffing:

  • 1 cup Mocha (banana flower), boiled and finely chopped
  • 2 tbsp Grated Coconut
  • ½ tsp Mustard Seeds
  • 1–2 Green Chillies (chopped)
  • 1 tsp Ginger Paste
  • Salt to taste
  • Turmeric as desired
  • 1 tbsp Mustard Oil

For the Potol (Pointed Gourd):

  • 6–8 medium-sized Potol (Pointed Gourd)
  • Turmeric for marination
  • Salt for marination
  • 3 tbsp Mustard Oil

For the Kosha Gravy:

  • 2 tbsp Onion Paste
  • 1 tbsp Tomato Paste
  • 1 tbsp Ginger-Garlic Paste
  • 1 tsp Cumin Powder
  • 1 tsp Red Chilli Powder
  • ½ tsp Garam Masala Powder
  • ½ tsp Sugar
  • Salt to taste

Instructions:

  1. Heat oil and splutter mustard seeds. 
  2. Add chopped mocha, green chillies, ginger paste, salt, and turmeric. Sauté well. 
  3. Add coconut and cook till mixture is dry and aromatic. Set aside to cool. 
  4. Scrape potol, cut off ends, and scoop out the seeds carefully.  Stuff each potol with the mocha filling. 
  5. Lightly fry the stuffed potol in mustard oil until golden. Set aside.
  6. In a pan, heat oil and sauté onion paste until golden.  Add ginger-garlic paste, tomato paste, cumin, chilli powder, and cook till oil separates.
  7. Add sugar and salt. Adjust water to make a thick kosha-style gravy. 
  8. Gently place the stuffed potol into the gravy and simmer for 10 minutes. 
  9. Sprinkle garam masala, cover it, and let it rest.

Luchi (Bengali Puffed Bread)

Ingredients: 

  • 2 cups Maida (refined flour)
  • 1 tbsp Ghee
  • A pinch of salt
  • Water as needed 
  • Oil for deep frying

Instructions:

  1. Mix maida with salt and ghee. Add water little by little to form a soft but firm dough. 
  2. Rest the dough for 30 minutes. 
  3. Divide into small balls and roll out into small circles. 
  4. Deep-fry in hot oil until puffed and lightly golden.