Bengali Menu 1

Contributed by Ratna Prakash

Ratna Prakash, a Bengali by birth, is an enthusiastic cook who has followed her diplomat husband around the world. She has been a keen member of cook groups wherever she has been and has learnt about the cuisines from many countries. Ratna shares some of the intricacies of Bengali food with us.

A formal Bengali meal is traditionally eaten in courses, one dish at a time. You normally do not serve yourself from all the dishes together. The first course is a serving of rice, dal, a dry vegetable or some fried vegetables and maybe a piece of fried fish. The second course is a vegetable curry, followed by the fish curry and then the meat dish which is eaten with puris or ‘luchis’. This is rounded off with a ‘tak’ or chutney and then finally the sweet is served. A dinner/lunch menu would go something like this:

Bengali Menu by Ratna Prakash

 Main Meal

  • Cholar (chana) Dal
  • Beguni (Brinjal or Pumpkin or Cauliflower dipped in batter and fried)
  • Lau Ghonto (Gourd with Potato, Peas and Coconut)
  • Lau Chingri (Prawn Option)
  • Alu Kopir Dalna (Cauliflower Curry)
  • Doi Machh (Rahu fish cooked in Yoghurt)
  • Kosha Mangsho (Browned, Bhuna Mutton)
  • Tomato Chutney
  • Steamed Rice
  • Luchis


  • Chhanar Payesh

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