1. Torkari :
A general term often used in Bengal the way curry is used in English. The word first meant uncooked garden vegetables. From this it was a natural extension to mean cooked vegetables or even fish and vegetables cooked together.
2. Payesh Kheer :
This rice pudding dish is made using glutinous rice, milk and sugar. The sweetness is further enhanced by adding nuts such as almonds, cashews or pistachios, or dried fruits, cardamom and saffron for more luxurious versions. The dish is commonly seen prepared in temples, and in eastern India is consumed at special celebrations such as birthdays. In Bangladesh, the dish is made slightly differently, using coconut milk and semolina, which makes for a more glutinous, sweeter pudding.
3. Laddu :
Laddu is a very common sweet in West Bengal and Bangladesh, especially during celebrations and festivities.
4. Rasmalai :
Ras malai is composed of white, cream, or yellow cloured balls of paneer which are dipped and soaked in sugar and malai or cottage cheese. This dessert resemble the rasgulla greatly. Though it is not a primarily Bengali sweet and originated from other places, Ras Malai is still very popular.
5. Fish :
Fish is the dominant kind of protein in Bengali cuisine and is cultivated in ponds and fished with nets in the freshwater rivers of the Ganges Delta. Almost every part of the fish (except scales, fins, and innards) is eaten, unlike other regions, the head is particularly preferred. Other spare bits of the fish are usually used to flavour curries and dals.More than forty types of mostly freshwater fish are common, including carp varieties like rui (rohu), koi (climbing perch), the wriggling catfish family tangra, magur, shingi pabda (the pinkbellied Indian butter fish), katla, ilish (ilish), as well as shu?ki (small dried sea fish). Chingri (prawn) is a particular favourite and comes in many varieties kucho (tiny shrimp), bagda (tiger prawns) or galda (Scampi).
6. Korma :
A term that can also be called qurma, of Mughali origin, meaning meat or chicken cooked in a mild yogurtbased sauce with ghee instead of oil, poppy seed paste is often added to it. People of southern Bangladesh are known to add coconut milk to many of their dishes and korma is no exception.
7. Pora :
Literally, burnt. Vegetables are wrapped in leaves and roasted over a wood or charcoal fire. Some, like aubergine, are put directly over the flames. Before eating the roasted vegetable is mixed with oil and spices.