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. Shukto :
A favourite Bengali palate cleanser, made with a lot of different vegetables including at least one bitter veg, simmered with a hint of sugar and milk to bring out the bitterness of the fresh vegetables.
3. 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.
4. Dom :
Vegetables, especially potatoes, or meat, cooked over a covered pot containing water, slowly over a low heat, slightly steaming. The word is derived from the dum technique popular in Mughlai food.
5. Piha or pithe :
In both Bangladesh and West Bengal, the tradition of making different kinds of panfried, steamed or boiled sweets, lovingly known as pi?he or the pitha, still flourishes. These little balls of heaven symbolises the coming of winter, and the arrival of a season where rich food can be included in the otherwise mild diet of the Bengalis… the richness lie in the creamy silkiness of the milk which is mixed often with molasses, or jaggery made of either date palm or sugarcane, and sometimes sugar. They are mostly divided into different categories based on the way they are created. Generally rice flour goes into making the pithe.They are usually fried or steamed, the most common forms of these cakes include bhapa pi?ha (steamed), pakan pi?ha (fried), and puli pi?ha (dumplings), among others. The other common pithas are chandrapuli, gokul, pati shapta, chitai pi?ha, aski pithe, muger puli and dudh puli.The Pati Shapta variety is basically a thinlayered riceflour crepes with a milkcustard cremefilling, very weirdly similar to the hoppers or appams of South India, or the French crepes. In urban areas of Bangladesh and West Bengal most houses hold Pithafestivals sometime during the winter months. The celebration of the Pi?ha as a traditional sweet is the time for the Winter Harvest festival in rural Bangladesh and West Bengal. The harvest is known as Nabanno
6. Bhate :
A vegetable, that has been put inside the pot in which rice is cooking, and it has been cooked along with the rice. Generally, you get potatoes, butternut squash, raw papayas, bitter gourd, snake gourd and okra in the rice. Bengalis often eat it with a tinge of mustard oil and salt. However, a very popular onedish Bengali meal is alu bhate bhat, which is potatoes boiled along with rice, and then served along with the rice. For this, generally gobindobhog atop rice, which is a shortgrained, glutinous rice that cooks quickly, is used, and is preferred to the longgrained rice, because of its creamy quality, and ability to become ever so sticky, which aids the dish when it comes to mashing. During the serve, some fresh ghee or butter, and salt to taste, to be mixed and mashed by hand into the right consistency, and then eaten. A raw green chili, and a boiled and shelled egg sometimes accompanies this dish.
7. Cutlet :
Very different from the cutlets of the Brits, this is referred typically to a crumbcoated, thinly spread out dough, made generally of chicken/mutton minced, mixed together with onion, bread crumbs and chillies. Generally it is then dipped in egg and coated in breadcrumb, fried and served with thin julienne of cucumber, carrots, radish and onions. Often an egg mixed with a teaspoon or two water and a pinch of salt is dropped on top of the frying cutlet, to make it into a kabiraji, the Bengali pronunciation of a Coverage or Cover:Egg Cutlet, influenced by the British.