Nirmala February 10, 2023

1. Khata :

A khatak is a traditional ceremonial scarf, that originated from Tibetan culture and spread to other Tibetan Buddhist countries such as Mongolia, Bhutan, Nepal, and some parts of Russia and India.
Khataks have many usages, such as for birth, wedding, funeral, and other ceremonies, symbolizing purity and compassion. It is usually made of silk. Tibetan khatak are usually white symbolising the pure heart of the giver, though it is quite common to find yellow gold khatak as well. Tibetan and Bhutanese khataks feature symbols of eight lucky auspicious signs meaning to bring good luck and fortune. There are also special, multicolored khataks. Mongolian khataks are usually blue, symbolizing the sky.

2. Puffed rice :

Puffed rice is a type of puffed grain made from rice; usually made by heating rice kernels under high pressure in the presence of steam, though the method of manufacture varies widely.

3. Machher Jhol :

Machher Jhol or Machha Jhola is a traditional Bengali and Oriya spicy fish stew. It is in the form of a very spicy stew that is served with rice. Machher Jhol is liberally seasoned with turmeric, garlic, onions, and grated ginger. Potatoes are added to the stew as a thickening agent. Tomatoes are also added to impart the dish with a reddish color which is preferred by the people of Bengal.

4. Dalma :

Dalma is a vegetarian dish of the Oriya cuisine in Orissa, India. It is made of lentils and vegetables boiled together with salt and then fried with turmeric, ginger, garlic and brown sugar.

5. Enduri Pitha :

Enduri Pitha is a variety of pitha made in the Indian state of West Bengal. Ingredients are turmeric leaves, black gram, rice flour, coconut, jaggery, black pepper, and chhena.

6. Patua :

Patua Vegetables or small fish wrapped in banana leaves along with mustard oil ginger garlic paste and smoked in earthen vessels

7. Pilaf :

Pilaf (also known as pilav, pilau, plov, pulao, polu and palaw) is a dish in which rice is cooked in a seasoned broth.In some cases, the rice may also attain its brown color by being stirred with bits of cooked onion, as well as a large mix of spices. Depending on the local cuisine, it may also contain meat, fish, vegetables, and (dried) fruits.