East India
Bengali Recipes
Mustard, fish, panch phoron
0 tested recipes
Bengali cuisine - from West Bengal and Bangladesh - is one of India’s most distinctive regional cuisines. Built around fish, rice, and the unmistakable five-spice blend "panch phoron", it leans on mustard oil and a delicate balance of bitter, sweet, sour and pungent.
Mustard everything (mustard oil, mustard paste, mustard fish), freshwater fish, light vegetable preparations, and a sweet course that is its own art form: rasgulla, sandesh, mishti doi.
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Must-cook Bengali dishes
If you're new to Bengali cooking, start here:
- Macher Jhol
- Shorshe Ilish
- Cholar Dal
- Aloo Posto
- Mishti Doi
- Rasgulla