Poila Baisakh is the first month of the Bengali Calendar). It’s the first day of the Bengali New Year, which usually falls in mid-April every year.It is celebrated in India and Bangladesh where Bengali is the mother tongue, and people wear new clothes, exchange sweets and gifts among friends and neighbors. Besides language if anything unites Bengali are their rich culture and authentic spectacular cuisine.In spite of the increasing popularity of junk food Bengali popularly known as Bongs all over the world are still able to retain their love for authentic Bengali food.As a Bengali family residing outside Bengal we too love our indulgence in Fish and rice in various forms on Poila Baishakh and spend quality time in a musical evening …
1. Shorshe posto bhetki
You will love this fish also called Indian Baramunda or Bhetki with a flaky soft meat cooked in a mild spicy nutty flavored gravy prepared with mustard seeds and poppy seeds paste. Click here for the recipe
2. Ilish machh bhape
Hilsa fish smeared in mustard and green chili paste and steamed in a container, the aroma of mustard oil and fish brings back all memories from childhood. Click here for the recipe
3. Machher muro dal
A Bengali meal is not complete without this traditional dal prepared with the head of fish mainly Carps. The head of the big sized carps are used for this dal which are deep fried in mustard oil and cooked with roasted Moong dal and spices to give a special unique flavor to remember.
4. Mahi Biryani
When Nawab Murshid Quli Khan who was working as the divan, was appointed as the Nawab of Murshidabad, the cuisine of Murshidabad is became a combination of Mughlai food and Bengali cuisine ..a delicious and aromatic amalgamation of flavors. It inherits the richness from the Persian and Mughal cuisine and the simplicity of flavors from the Bengali cuisine with its emphasis on fish and rice. Mahi Biryani is a fish biryani originally prepared with the Hilsa fish which is the lifeline of the people of Bengal. Due to the seasonality of Hilsa fish, it is now prepared with carps also. Read the recipe
5. Mangsher jhol
Bongs are notorious meat lovers. So we can’t miss a hearty lamb curry with tender fall off beat from the bones of the lamb with potatoes with a hint of spice from the mustard oil and the hot chilies from Bengal. Click here for the recipe
6. Daab chingri
This is another classic recipe where medium sized prawns are cooked in tender coconut inside the green coconut shell. The gravy has mild flavors of mustard and sweetness of the tender coconut pulp. Click here for the recipe
7. Chili garlic fish
Kolkata has a rich heritage and history of Chinese cuisine and the people in the city love Chinese food. You will love this fish orly or chili garlic fish, a very popular street food in Kolkata served with fried rice or noodles. Click here for the recipe
8. Mutton rezala
A rich Mughlai era mutton stew with mild flavors. The dish is characterized by a light soupy whitish rich gravy due to the addition of white poppy seeds paste and cashew nuts paste .The mutton needs to be marinated and a melt into mouth kind in the dish. Click for the recipe.
9. Fish Kobiraji
If you are a fish lover, you will love this fish fry covered in a mesh of crispy fried eggs called fish kobiraji cutlets. Serve with fresh cucumber and onion salad and ketchup. Click for the recipe.
10. Patishapta
This iconic dessert brings glory to every Bong festival. pancakes filled with caramelized coconut. Click for the recipe.
