Bhai Dooj 2024: Bengali Menu For Breakfast, Lunch And Dinner

Bhai Phonta, celebrated just after Kali Puja and Diwali in Bengal, holds a special emotional connection for Bengali families. In the midst of meaningful rituals and traditional blessings, this beloved day is celebrated to strengthen the link between siblings. Following the ceremonies, the food is the main attraction, making the party even cosier. Bengali families get together around a traditional feast each year to celebrate, exchange stories, and enjoy the great cuisine. Food on Bhai Phonta is not merely a meal; it’s a medium of love and care served on a plate.

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Cooking an array of traditional Bengali dishes on Bhai Phonta for brothers, sisters, and cousins is a beautiful ritual in itself. Each meal, lovingly made with family recipes handed down over decades, captures the core of Bengali gastronomic tradition. The celebration begins with rituals, followed by breakfast, lunch, and dinner, each meal thoughtfully crafted to convey the love siblings hold for one another. Explore the quintessential Bhai Phonta menu for breakfast, lunch, and dinner, with each dish infused with the taste of Bengal.

Traditional Bhai Phonta Menu In Bengal

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Morning Rituals And Bhai Phonta Blessings

The morning of Bhai Phonta starts with a ritual where sisters place a tilak, or phonta, on their brothers' foreheads, symbolising love and protection. Accompanied by chanting mantras, this ritual is followed by a heartfelt prayer for their brothers’ well-being. After blessings and exchanging gifts, the family sits down to enjoy breakfast, the first meal of this special day.

Also Read: Kali Puja 2024: Bhog Offerings In The Shakta Tradition Of Bengal

Breakfast

Koraishutir Kochuri And Hing’er Aloo’r Dom

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The breakfast begins with soft and fluffy Koraishutir Kochuri, deep-fried bread filled with a spicy green pea filling. Paired with Hing’er Aloo’r Dom, a classic Bengali potato curry seasoned with asafoetida, this combination is rich in flavour and tradition. The crispy kochuris and the well-spiced potato curry form a comforting start to the day’s culinary journey.

Begun Bhaja (Brinjal Fry)

Begun Bhaja, or fried aubergine slices, accompanies the breakfast spread. These golden-brown, slightly crisp aubergine pieces are lightly salted and flavoured with a touch of turmeric. Fried to perfection, they offer a subtle, smoky taste, enhancing the flavours of the morning spread.

Luchi With Chholar Dal

No Bengali breakfast is complete without Luchi, a traditional puffed bread, served with Chholar Dal, a Bengal gram dal cooked with coconut chunks, cumin, and spices. The soft, golden luchis and the slightly sweet chholar dal offer a delightful contrast in texture and taste, setting the tone for a memorable day.

Doi, Chhanar Sandesh, And Nolen Gur Sandesh

A Bhai Phonta breakfast often includes Doi (sweetened yoghurt), Chhanar Sandesh, and Nolen Gur Sandesh, adding a hint of sweetness to the morning meal. The rich, creamy doi pairs beautifully with the soft, grainy texture of chhana-based sweets, while the Nolen Gur Sandesh, made with date palm jaggery, brings a deep caramel flavour cherished by Bengali families.

Lunch

Fish Fry And Chhana Koraisutir Chop

Lunch starts with appetizers like Fish Fry and Chhana Koraisutir Chop. Fish fry is a favourite in Bengali cuisine, with fresh fish fillets coated in breadcrumbs and fried to a crisp. The Chhana Koraisutir Chop, made with cottage cheese and green peas, adds a light, savoury bite, creating a flavourful start to the meal.

Basanti Polao And Shorshe Narkel Chingri

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The main course highlights include Basanti Polao, a fragrant yellow rice cooked with ghee, raisins, and cashews. Paired with Shorshe Narkel Chingri, a prawn curry in mustard and coconut paste, this combination brings out the best of Bengali flavours. The richness of the mustard prawns complements the mildly sweet polao, making it an unforgettable pairing.

Doi Katla

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For fish lovers, Doi Katla, a large carp fish cooked in a yoghurt-based gravy, is a must. With a smooth texture and mildly spiced flavour, this dish balances well with rice or polao. The tangy yoghurt adds depth to the dish, which is delicately flavoured with ginger and green chillies.

Chicken Dak Bungalow And Mutton Kosha

The non-vegetarian delights include Chicken Dak Bungalow, a colonial-era chicken dish cooked with potatoes, boiled eggs, and spices. Mutton Kosha, on the other hand, is a spicy and slow-cooked mutton curry. Both dishes are rich and flavourful, with the mutton kosha offering a deeper, spicier profile compared to the fragrant Chicken Dak Bungalow.

Pantua And Rosogolla

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For lunch, Pantua and Rosogolla are beloved additions. Pantua is a fried, soft dumpling soaked in syrup, offering a rich, satisfying sweetness. Rosogolla, the classic spongy cottage cheese ball in sugar syrup, remains a Bengali favourite for its light texture and subtle sweetness, perfectly complementing the heavier main course.

Dinner

Navaratna Kofta Curry And Paanch Foron Torkari

Just because you had a heavy lunch, the dinner menu won’t be less. Dinner on Bhai Phonta features Navaratna Kofta Curry, a mixed vegetable and paneer dumpling curry. The koftas are soft, cooked in a mild, creamy sauce that complements the other dishes on the table. Accompanying this is Paanch Foron Torkari, a mixed vegetable dish flavoured with Bengal’s signature five-spice mix. The combination of spices gives the dish a distinct aroma and flavour, reflecting the depth of Bengali vegetarian cuisine.

Plain Rice And Hing’er Aloo’r Dom

As a simpler addition to dinner, plain rice is served with a side of Hing’er Aloo’r Dom, similar to the breakfast version but with enhanced seasoning. This combination offers a light option for those looking to end their meal on a mild yet flavourful note.

Kosha Mangsho

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Kosha Mangsho, a traditional slow-cooked mutton curry, shines at dinner. This dish has tender, juicy mutton pieces simmered in a rich, spicy gravy, deepening the flavour with every bite. The thickened sauce and tender meat make Kosha Mangsho a delicious accompaniment to steamed rice or traditional Bengali bread like luchi.

Chutney, Papad, And Sweets

Dinner rounds off with a Bengali-style tomato or mango chutney and crunchy papad. The meal concludes with a selection of sweets such as Rosogolla, Daab Sondesh, Gur’er Payesh, Chhanar Goja, and Mishti Doi. Each sweet has a unique taste, from the syrupy rosogolla to the creamy mishti doi, satisfying the sweet cravings typical of Bhai Phonta.

Bhai Phonta in Bengal brings families together through traditional rituals and elaborate meals. Every dish, from breakfast to dinner, celebrates the essence of Bengali cuisine and the joy of sibling bonds. The food served on this day is a testament to the depth of Bengali hospitality, filling the occasion with love, laughter, and timeless flavours.