'Bengali cuisine has been multi-course always’

Bengali cuisine is known for its subtle flavours and its spread of confectioneries and desserts. It has had a multi-course tradition for the longest time. It always emphasises on different river fish varieties like betki, hilsha, rohu, katla, tangra and more. Bengali food is characterised by the use of mustard oil and five basic spices ( paanch phoron ) - jeera, kalaunji, saunf, fenugreek and mustard seeds. With an emphasis on fish, vegetables and lentils are served with rice as a staple diet.

Among vegetarian dishes, shukto (mix veg in coconut and mustard gravy), mochar ghonto (banana blossom with potato) and aloo posto (potato with poppy seed paste). As for non-vegetarian dishes, bhapa ilish (steamed hilsa with mustard paste), kochi pathar jhol (mutton curry) and chingri 

macher malai curry (prawn in coconut, poppy seedpaste).

Bengali sweets desserts are made of fresh cow or buffalo milk. Sandesh, misti doi, kaanchagolla, rosogolla, cham cham are made fresh with curdled cheese or chenna