Food plays a central role in the Durga Pujo festivities. The morning bhog is an essential offering to Goddess Durga, usually consisting of khichuri (rice and lentil dish), labra (mixed vegetable stew), payesh (sweet rice pudding), and tomato chutney. These dishes are distributed to devotees at pujo pandals as prasad, enjoyed by everyone attending the festival.
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Most Bengalis go “pandal hopping during pujo and eat at the food stalls put up there. Hardly any meals are cooked at home during pujo. However, if you are inviting friends and family home for a pre-pujo meal to begin the festivities or ending the festival with a post Bijoya dinner, during Durga Pujo typically revolves around both vegetarian and non-vegetarian dishes.
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A typical festive spread offers a balance of flavours and textures. From light starters to rich, spiced curries, and side accompaniments, each meal is prepared with great care. The use of mustard oil, whole spices, and fresh ingredients is prominent, contributing to the bold and aromatic profile of Bengali cuisine. After the savoury courses, the feast ends on a sweet note, with traditional desserts that offer a comforting sense of indulgence. Here’s what you can include in the meal.
Chholar Dal
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Chholar Dal is a festive lentil dish made from split Bengal gram (chana dal) and is a must-have during Durga Pujo. The dal is cooked with ginger, green chilies, and spices like cumin and bay leaves, and is further enhanced with fried coconut pieces and a touch of ghee. The combination of sweet and savory flavors, along with the richness of coconut, makes Chholar Dal a delightful addition to the feast. It’s usually served with luchi or rice.
Basanti Pulao (Sweet Saffron Rice)
Bengalis love their rice, and Basanti Pulao or Mishti Pulao is a fragrant and mildly sweet saffron rice dish that often graces the Durga Pujo feast. It’s made using aromatic Gobindobhog rice, flavoured with saffron, ghee, and a blend of spices like cinnamon, cardamom, and cloves. Raisins and cashews are added to give it a rich texture, while sugar is used to create the perfect balance of sweet and savoury. This pulao pairs wonderfully with rich curries like Kosha Mangsho (slow-cooked mutton curry).
Shorshe Ilish
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Shorshe Ilish is arguably the crown jewel of Bengali cuisine. Hilsa, a prized fish with a delicate, buttery texture, is the star of this dish. The fish is marinated and cooked in a rich, pungent mustard sauce, made from freshly ground mustard seeds, green chilies, and mustard oil. The mustard sauce provides a sharp, tangy flavour that perfectly complements the rich, oily fish. Served with steamed rice, Shorshe Ilish is a dish that embodies the essence of Bengali coastal cuisine, offering a delightful blend of flavours that is both bold and comforting.
Shukto
Shukto is a traditional Bengali dish that offers a complex interplay of flavours—bitterness, sweetness, and spice. It is a mixed vegetable stew that often includes bitter gourd, raw bananas, sweet potatoes, and drumsticks, cooked in a mildly spiced, creamy base made with milk or poppy seeds. Shukto is typically served at the beginning of a meal, as its bitter taste is believed to prepare the palate for the more intense flavours that follow. This dish offers a refreshing contrast to the richer dishes in the feast.
Luchi With Aloor Dom
Luchi is a deep-fried, soft, and puffy bread made from all-purpose flour (maida), and it’s a staple during Bengali feasts. It’s light, fluffy, and has a mild flavor that makes it the perfect accompaniment to rich, spicy curries like Aloor Dom, a slow-cooked potato curry. The potatoes are simmered in a gravy of onions, tomatoes, ginger, garlic, and aromatic spices like cumin, cinnamon, and cardamom. This combination is loved by all and often served during the morning bhog (devotional offering) or for a festive brunch.
Chingri Malai Curry
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Chingri Malai Curry is another classic, featuring succulent prawns cooked in a creamy coconut milk gravy. The dish is subtly spiced, allowing the sweetness of the coconut milk to shine through, while the prawns add a touch of umami. Traditionally cooked with large prawns or even lobsters, this dish is often served during special occasions. It is perfect when paired with fragrant basmati rice.
Kosha Mangsho
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No Bengali feast is complete without Kosha Mangsho, a slow-cooked mutton curry that is rich, spicy, and intensely flavorful. The meat is marinated with yoghurt and a blend of spices, then slowly cooked until it becomes tender and succulent. The thick gravy, made with onions, tomatoes, and a host of spices, coats the mutton, making it melt-in-the-mouth delicious. The slow-cooking process allows the flavours to develop fully, resulting in a dish that is both hearty and deeply satisfying. Kosha Mangsho is often served with luchis (fried flatbreads) or pulao.
Doi Maach
Doi Maach is a delicate and flavorful fish curry made with a yoghurt-based sauce. The fish, often Rohu or Katla, is marinated in spices and then cooked in a tangy, spiced yoghurt gravy. The yoghurt adds a subtle sourness to the dish, balancing the heat from the green chillies and the richness of the fish. The gravy is smooth and light, making Doi Maach a perfect dish to enjoy with steamed rice. Its simplicity and elegance make it a staple in Bengali households.
Chhanar Dalna
Made from homemade paneer (chhena), it’s a light yet flavourful curry cooked with tomatoes, ginger, and spices like cumin, turmeric, and garam masala. The fresh, soft paneer soaks up the flavors of the gravy, making it a satisfying and comforting dish. Serve it with rice or luchi for a balanced meal.
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Tomato Khejurer Chutney (Sweet and Tangy Tomato and Date Chutney)
No Bengali feast is complete without a sweet chutney to cleanse the palate. Tomato Khejurer Chutney is made with ripe tomatoes, dates, and sometimes raisins, cooked with mustard seeds and a hint of sugar. It has a perfect balance of sweet and tangy flavors, and its thick consistency makes it the perfect end to the savory part of the meal. It's typically enjoyed as a transition dish before dessert.
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Mishti Doi
To end the feast on a sweet note, Mishti Doi is a must-have. This iconic Bengali dessert is made by fermenting sweetened milk, which is then allowed to set into a creamy, slightly tangy yoghurt. The addition of jaggery gives Mishti Doi its characteristic caramel flavour and light brown colour. It is often served in earthen pots, which help absorb excess moisture, giving the yoghurt a thick, rich texture. Mishti Doi is not only delicious but also a perfect palate cleanser after a hearty meal, leaving a lingering sweetness that is synonymous with Bengali hospitality.