Fish Oil Fritters/Macher Teler Bora

Bengali staple food is fish and rice along with a wide variety of vegetable dishes. When it comes to cooking fish nothing gets wasted in Bengali households. Delicious dishes are made using fish head to tail including innards. Macher teler bora or fish oil fritter is one of the delicacies in West Bengal, India. I grew up eating pretty often when big fish like whole carp was bought. Fish innards include organ, intestines and fat. Most innards are edible except for the gallbladder which is full of greenish yellowish bile that tastes awfully bitter if it is broken. My mother used only liver, lungs and fats. She never used intestines that taste very chewy, yet edible.

Grass Carp in Creamy Cashew and Raisins Gravy

I tasted this top notch white fish curry in a Bengali ceremony many moons back. This is not a traditional fish curry that I had while growing up. It is inspired by Indian royal cuisines from the Mughal kitchens where luxurious ingredients like nuts, exotic spices and dry fruits are used. It is rich, creamy and mildly spiced with just a hint of sweetness from the raisins. Fish is smothered in heavy cream based gravy along with onion, ginger, garlic and aromatic spices. To make it bit lighter I swap heavy cream with cashew cream mixed with milk and yogurt. It's a great fish curry for any get together or ceremony. 

Cauliflower and Rice Pilaf(Chaal Phoolkopi)

When cauliflower in its peak in winter months in India, so many wide variety of culinary delights with cauliflower are prepared and enjoyed. Traditionally most vegetables are grown in winter and they are generally affordable. Cauliflower and Rice Pilaf/Chaal Phoolkopi is an age old vegetarian Bengali dish with aromatic gobindobhog rice that makes a delectable dish enjoyed by both vegetarian and non vegetarian eaters. This used to be a must while growing up in India.

Chicken Pot Pie

This is my go to family favorite chicken pot pie recipe, not fancy yet very delicious and flavorful. I use  seasoned slightly grilled chicken thighs and sautéed veggie filling in a creamy sauce without making it too rich, then topped with homemade buttery pie crust baked until golden brown. It’s better than store bought because it’s not loaded with salt, fat, additives and carbs. It needs just basic pantry ingredients.

Boror Tenga/Red Lentil Fritters in Tangy Curry Gravy

Boror Tenga or Tenga Bora is a traditional Assamese lentil fritter in tangy gravy. Boror or bora literally translate fritter and tenga means tangy or sour. This is very similar to Bengali counter part Borar Tok. However Boror tenga is made red lentil and Bengali version uses yellow split peas. The souring agent can be used either thekara also known in English dried garcinia, tomato or lime/lemon juice. This dish is a popular summer dish to serve with plain rice.

Chicken Pish-Pash

Chicken Pishpash, a very rustic Anglo-Indian one pot dish originated during British era cooked with rice, chicken or mutton, vegetables and sometimes lentil in pheynabhat (soupy rice)/congee style for little kids and ailing people. Later it became more of a comfort food and delicious medley which is easy to make for a crowd served with a dollop of butter and boiled or fried egg on top.

Kalai Dal Chingri Diye/White Lentil with Shrimp

Kalai dal(not sure what it is called in english) or urad dal is an integral part of Bengali cuisine for the people who have their roots in West Bengal. Kalier dal and potato curry with poppy seeds paste are their best vegetarian comfort food with plain rice. My parents migrated from Bangladesh erstwhile East Bengal. This dal is not that popular for them at all. My ma prepared this with shrimp always, never its vegetarian version. This preparation is very  common for Bangal people(who migrated from Bangladesh).