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Bengali-Indian Food
Bangladeshi food is inherited from Bangladeshi culture. It is mainly cultivated of rice, fish and dal.

This Wikipedia page will endorse Bengali culture and what foods are eaten there, as well as ones that aren’t necessarily named. This is a food that Bengalis would prefer to regular traditional Bengalis. Most new generations will love these dishes.

Sweets
Jilapi: Zulbia, commonly referred to as jalebi, is a cosmopolitan dessert that originated in Persia and expanded throughout the Middle East, India, and Asia. Essentially, to make this sugary treat, flour, ghee or yogurt, baking soda, and yeast are combined to produce a batter that is then poured into the warming oil in circular shapes.

Phirni: Also known as firni, is a classic slow-cooked Indian sweet pudding made with basmati rice, milk, nuts, sugar, and scented with cardamom powder, saffron, or rose water.

Main Dishes
Bhuna Khichuri: Bhuna khichuri is a one-pot rice and lentil dish popular in Bangladesh and West Bengal. A classic Bengali dish which is favorite among many of us and definitely comfort food.

Fish Curry (Ilish Macher Jhol): Bengal, especially Kolkata, benefits from a plentiful supply of both freshwater and saltwater fish. However, Hilsa (or Ilish) is still the most popular fish that wins every Bengali’s heart.

Masoor Dal: A spice-infused gravy that may be added to any sort of rice. It is made of red lentils, spices, and herbs.

Paratha: Typically served with butter for breakfast, paratha is an Indian bread variety. It goes well with meat, eggs, yoghurt, or anything sweet.

Snacks
Jhal Muri: Although this is not preferred as a main dish,. The taste of puffed rice with spicy “jhal” is a common dish given at Bengali parties and is very delicious to eat.

Chotpoti: This is also served at parties and areas you visit; they’ll most likely be serving it before your big meal. It is a spicy meal that usually consists of chilies and eggs and can be seasoned with anything to make it good.

Fuchka: Panipuri is a street snack that is extremely popular in India, Bangladesh, Pakistan, and Nepal. Small in size, it consists of a hollow puri that is fried until crispy, then stuffed with a combination of flavored water called pani, tamarind chutney, chaat masala, potatoes, onions, hot chillis, and chickpeas.