Nirmala August 30, 2023

1. Pantua :

Pantua is somewhat similar to the rshogolla, except that the cottage cheese balls are fried in either ghee (clarified butter) or oil until golden or deep brown before being put in syrup. There are similar tasting, but differently shaped versions of the Pantua e.g. Langcha (cylindrical) or Ledikeni. Interestingly, the latter was created in honour of Countess Charlotte Canning (wife of the then Governor General to India Charles Canning) by Bhim Nag, a renowned sweets maker in Kolkata.

2. Chop :

Croquettes, usually coated with crushed biscuit or breadcrumbs.

3. Dhaka :

The Nawabs of Dhaka were not the original Nawabs of Bengal.[citation needed] Their ancestors came from Kashmir as merchants who made their fortunes in Eastern Bengal in the 17th century. They finally settled in Dhaka, and, having bought large landed estates, they became the largest landowners in these parts. They were given the title of Nawab by the British. The Nawabs brought many famous baburchis (cooks) from many parts of India who introduced many new dishes, especially meat dishes, to the local cuisine. Admittedly, these expensive dishes were hardly enjoyed by the common people. They remained the favourite of the wealthy and the welltodo aristocrats. However, with the general economic growth of Dhaka since 1971, some of them have become favorite of the rich classes especially on such festivel.

4. Bhaja :

Anything fried, either just after it has been salted or dipped in any kind of waterbased batter. Does not include croquettes, or crumbcoated items.

5. Laddu :

Laddu is a very common sweet in West Bengal and Bangladesh, especially during celebrations and festivities.

6. Poshto :

anything cooked with poppy seed paste as the main flavouring agent. Often poppy seed paste with some mustard oil is eaten mixed with rice all by itself as a mild beginner for any Bengali meal.

7. Dolma :

A vegetable, potol, stuffed with fish boiled, deboned, then prepared with Bengali fivespice powder, ginger and onions (alternately coconutvegetable stuffing is used). A misconception once arose that this was a take on the Greek dolmathes or dolmades, but has not been proven so.