7 Underrated Delicacies Of Bengal That Are Worth Trying 

The culture of Bengal is known for its aesthetically pleasing heritage and rich and exclusive delicacies. In India, Bengali culinary techniques and flavours have secured a well reputed and beloved stature. And yet, with the passage of time and evolving generations, multiple delicacies have gotten lost due to their intricate cooking techniques.

Such delicacies always end up being underrated and eventually fade away in the whirlpool of time. We, as food enthusiasts, must not let that happen. While getting rarer with time, the recipes for many underrated Bengali dishes are still available and can be saved for the future generations to relish. 

1. Kacha Lonkar Jhol

There is one other delicious dish from the Bengali cuisine called Kacha Lokar Jhol, known for its unusual taste combinations. This dish is purposely non-spicy like many Indian fiery dishes; contrary to the dish's name, it is not fiery at all. It is a  mild combination of green chilies (kacha lonka), milk, flour, black cumin and mustard oil. This dish reflects the culinary dexterity of the Bengali kitchen, highlighting the intricate techniques. Kacha Lonkar Jhol is an enticing, nutritious, and tasty option for people who would instead stick to the light tastes of Bengali culinary fare.

Video Credit: Youtube/Foodka Series

2. Mochar Ghonto

Mochar Ghonto proves that Bengali cuisine is indeed an admirable treasure. Mochar Ghonto is a traditional dish that consists of chopped banana flowers cooked in spices such as ginger, cumin, garam masala, and desi ghee. This yields a flavorful, heavy vegetable dish that characterises the complex flavours and texture of Bengali cooking. The favourite Bengali Mochar Ghonto, like many other delicious dishes, reflects the local people’s fascination with mixing different ingredients, thus creating an exquisite and satisfying meal that should be tried by every traveler looking for gastronomic wonders along this region.

3. Doi Begun

Doi Begun is one of various well-known and delicious vegetarian food items of Bengali cuisine. It involves cooking the slices of brinjal (eggplant) in a yogurt-based water or sauce. Yogurt gives this curry the flavour of sour tanginess, which is counterbalanced by the earthy tones of mustard seeds and turmeric. Doi Begun is a nice mix of flavours and tastes that illustrates Bengals art of cooking. It usually comes together with steamed white rice for a soothing and satisfying meal.

4. Shukto

Shukto is a true Bengali dish characterized by an interesting combination of tastes and mouthfeel. In this traditional Bengali vegetarian preparation, there are numerous vegetables, including bitter gourd, drumsticks, and different seasonal greens boiled on a moderately spicy turmeric, mustard, and milk-based gravy, made with clarified butter. Shukto consists of a mild bitter taste with a smooth and creamy gravy. The taste of this dish represents the art of Bangla food, rich and subtle in its complexity, which only demonstrates the highest level of local cuisine mastering.

5. Begun Poda

The dish has a divine taste and it is a true delight for the people who have tasted it. Whole eggplant is grilled or roasted until you get a charred, smokey flavour. The eggplant skin is then removed and the flesh is mashed with chopped onions, chillies, garlic and coriander leaves. The dish captures Bengal’s inherent love for strong taste and opposing textures . Begun poda is a delightful appetizer or a side dish.

Video Credit: YouTube/Bong Eats

6. Thorer Chechki

Thorer Chechki is a delicious food from Bengali cuisine. The traditional recipe includes tender shoots or stem of banana plant cut and chopped into thin slices, then stir-fried with many aromatic spices. Mustard seeds, green chilies, and turmeric make harmonious, delicious flavors, complemented by a sprinkle of freshly grated coconut. Thorer Chechki reveals the basics of vegetarian cooking in the style of Bengalis, combining sweet, sour, and spicy tastes. It is an enticing dish of Bengali cuisine that is served either as a side dish or sometimes as the main course.

7. Chingri Bata

Chingri Bata is a delectable dish from traditional Bengali cuisine, celebrated for its vibrant flavours and rich tradition. This iconic preparation centers around prawns, or 'chingri,' ground into a spicy paste, expertly blended with mustard oil, green chilies, and a medley of spices on a wider form of pestle and mortar called Sil-Nora. The result is a tantalizing marriage of heat and depth, with the prawns' natural sweetness perfectly complementing the pungent mustard and aromatic spices. Chingri Bata showcases the Bengali passion for bold, zesty flavors and remains a cherished culinary gem in the heart of West Bengal's gastronomic landscape.