1. Meat :

The most preferred form of meat in Bengal is mutton or goat meat. Khashi (castrated goat) or kochi pantha (kid goat), is also common. Some delicate dishes are cooked with rewaji khashi, a goat that has been specifically raised on a singular kind of diet, to encourage the growth of intramuscular fat, commonly known as pardah. Pork is commonly eaten among the Santal tribes, and is quite common on the menus of Chinese restaurants everywhere in Bengal. Chicken is less preferred, though it has grown steadily in popularity over the last few decades. Beef, while extremely popular over in Bangladesh, is much less common in West Bengal, where it is consumed in pockets, and only in certain Muslim homes and some restaurants serving Mughlai food. Eggs both chicken and duck are quite popular. Surprisingly, duck meat is rarely found on menus in West Bengal even though the birds are common in the many ponds and lakes.

2. Payesh :

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. 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.

4. 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

5. 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.

6. Kosha :

Meaning fried for a long time with ground and whole spices over high heat until shallot/garlic/ginger have dissolved into a thick paste. Usually applied to meat and some shellfish.

7. Chutney :

Generally Bengal is one of the pioneers for this particular dish, making it with everything, including preserved mango sheets, called amshotto.