1. Shndesh :

Made from sweetened, finely ground fresh chhena (cottage cheese), shndesh in all its variants is among the most popular Bengali sweets. The basic shndesh has been considerably enhanced by the many famous confectioners of Bengal, and now a few hundred different varieties exist, from the simple kachagolla to the complicated abar khabo, jlbhra or indrani. Another variant is the krapak or hard mixture, which blends rice flour with the paneer to form a shelllike dough that last much longer.Note that Shondesh is also the name of a sweet rice flour and palm sugar fritter eaten in Bangladesh and West Bengal (where it is called malpua). What West Bengal call shondesh is a type of halwa in Bangladesh.

2. mishti doi :

The last item before the sweets is Doi or yogurt.It is generally of two varieties, either natural flavour and taste or Mishti Doi

3. Saag :

The first course is then followed by saag (leafy vegetables) such as spinach, palong chard, methi fenugreek, or amaranth. The saag can be steamed or cooked in oil with other vegetables such as begun (aubergine). Steamed saag is sometimes accompanied by a sharp paste of mustard and raw mango pulp called Kashundi.

4. Whole lamb roasted :

Marinated whole lamb is roasted over charcoal fire. This dish is usually made on special occasion such as marriage feast when usually it is served on the high table reserved for the bridegroom and his party.

5. Chmchm :

Chmchm, goes back about 150 years. The modern version of this ovalshaped sweet is reddish brown in colour and has a denser texture than the rshogolla. It can also be preserved longer. Granules of maoa or dried milk can also be sprinkled over chmchm.

6. Kalia :

A very rich preparation of fish, meat or vegetables using a lot of oil and ghee with a sauce usually based on ground ginger and fresh shallots pasted or fried along with a tempering of gorom moshla.