Patishapta is a delectable and popular Bengali dessert that holds a special place in the hearts and households of Bengali people. It is a traditional sweet dish prepared during festive occasions and cultural celebrations. Translated as “folded and cooked”, this dessert is made by stuffing a sweetened coconut and khoya mixture in thin crepe-like pancakes made from rice flour.
The pancakes are folded and cooked in ghee (clarified butter) until golden and crispy on the outside while retaining a soft and creamy texture. The aroma of cardamom and the rich flavour of coconut and khoya make Patishapta a heavenly treat for the taste buds. It is usually served with a generous drizzle of date palm jaggery (known as “nolen gur” in Bengali) on top. This dessert satisfies one’s sweet cravings and reflects the rich cultural heritage of Bengal.
1. Aloo Potol Posto
Aloo Potol Posto is a classic Bengali dish known for its delicious taste and health benefits. It is made with potatoes, pointed gourd, and poppy seeds. Potatoes provide a good energy source and are rich in vitamins and minerals. Potol, also known as pointed gourd, is low in calories and antioxidants.
The dish gets its unique flavour from adding posto or poppy seeds, known for their anti-inflammatory properties. Aloo Potol Posto is a popular vegetarian dish enjoyed as a side dish or a main course.
2. Ilish Macher Jhol
Ilish Macher Jhol is a popular Bengali dish that is loved by many. It is a flavorful fish curry made with Hilsa fish, a delicacy in Bengali cuisine. The fish is marinated in spices and then cooked in a spicy onion and tomato gravy.
Other ingredients, such as ginger, garlic, and green chillies, add to their rich taste. This dish is best enjoyed with steamed white rice and fresh vegetables.
It is delicious and healthy as Hilsa fish is a good source of protein, vitamins, and minerals. Ilish Macher Jhol is a must-try for seafood lovers and a staple in Bengali households.
Shukto is a traditional Bengali dish popular in the Indian subcontinent, especially in West Bengal and Bangladesh. It is a vegetarian dish typically served as a starter or a side dish in a Bengali meal.
The main ingredients of shukto include a variety of vegetables such as bitter gourd, eggplant, potato, drumsticks, beans, and different spices and herbs. This dish is known for its unique combination of sweet, bitter, and slightly spicy flavours.
It is also considered to be a very nutritious dish due to its use of different vegetables. Shukto is commonly enjoyed during festivals and special occasions in Bengali households.
Sandesh is a popular sweet dish from India, particularly in the Eastern regions like West Bengal, Orissa and Bihar. It is made from freshly made chhana, a type amom powder and sometimes garnished with nuts and saffron. Sandesh has a soft and smooth texture is known for its melt-in-your-mouth goodness.
It is often served during special occasions and festivals, such as Durga Puja, Dof cottage cheese, and sugar. This delicious confection is often flavoured with Cary Diwali. Sandesh is not only loved by locals but also enjoyed by people all over the world, making it a well-recognized and loved Indian dessert.
5. Aam Pora Shorbot
Aam Pora Shorbot is a popular drink from Bangladesh made with roasted green mangoes, water, and sugar. “pora” means roasted and “shorbot” means a sweet, tangy drink. This refreshing beverage is commonly served during the summer to help cool down and quench thirst.
The green mangoes are roasted on charcoal or an open flame until they become soft and juicy. The pulp is mixed with water and sugar to create a delicious and zesty drink. Aam Pora Shorbot is delicious and packed with nutrients, making it a popular choice among locals and tourists alike.
6. Tangra Macher Jhol
Tangra Macher Jhol is a popular Bengali dish staple in many households. It is a simple fish curry that is full of flavour and easy to make. The main ingredient of this dish is tangra fish, a type of catfish found in the freshwater ponds of West Bengal, India.
The dish is prepared by frying the fish pieces and then cooking them in a spicy and tangy broth made with tomatoes, onions, and various Indian spices. It is usually served with steamed rice and is loved for its delicious taste and simplicity. Tangra Macher Jhol is a must-try for anyone looking to experience the flavours of Bengali cuisine.
7. Alur Dom
Alur Dom is a popular traditional Bengali curry dish made with potatoes and lentils. It originated in the rural areas of West Bengal and is now widely enjoyed in many households.
The dish is known for its simple yet flavorful combination of ingredients, including ghee, cumin seeds, bay leaves, and red chilli powder.
It is often served with steamed rice and is a staple meal for many Bengali families. Alur Dom is not only delicious but also nutritious, as lentils are a good source of protein, and potatoes provide essential vitamins and minerals.
Luchi is a popular fried flatbread dish in Bengali cuisine. It is made with all-purpose flour, water, and a pinch of salt and then deep-fried in oil until it puffs up and turns golden brown.
Luchi is a simple and versatile dish that can be served with various accompaniments such as curries, chutneys, and sweets. It is a staple in Bengali households and is often enjoyed during special occasions and festivals. Luchi is also a common street food in West Bengal and is loved for its crunchy texture and delicious taste.
9. Cholar Dal
Cholar Dal is a popular and delicious dish from the Indian subcontinent, specifically the Bengal region. It is a simple yet flavorful lentil curry from chana dal (split chickpeas) cooked with cumin, turmeric, and garam masala. This dish is commonly served during festive occasions and celebrations and is a part of regular meals.
It is a nutritious and budget-friendly meal, as dal is a good source of protein and other essential nutrients. Cholar Dal is best enjoyed with hot steamed rice and is a must-try for those looking to explore the rich and diverse flavours of Bengali cuisine.
10. Lau Ghonto
Lau Ghonto is a popular Bengali dish made using bottled gourd, also known as lau in Bengali. It is a nutritious and delicious curry popular among vegetarians and non-vegetarians. The dish typically includes a diced bottle of gourd cooked with potatoes, onions, garlic, and various spices.
It is then topped with grated coconut and served with steaming hot rice. Lau Ghonto is not only flavorful but also rich in vitamins and minerals, making it a healthy choice for a meal. It is a must-try dish for anyone who loves authentic Bengali cuisine.
11. Mochar Ghonto
Mochar Ghonto is a delicious Bengali dish with banana blossoms as the main ingredient. The blossoms are finely chopped and cooked with various spices, such as cumin, ginger, and turmeric, giving the dish a unique and flavorful taste.
Other popular additions to this dish include potatoes, shrimp, or dried fish. It is typically served as a side dish or combined with rice for a complete meal. Mochar Ghonto is tasty and full of health benefits, as banana blossoms have anti-inflammatory and detoxifying properties.
12. Kosha Mangsho
Kosha Mangsho is a popular dish from the eastern part of India, particularly from West Bengal. Also known as Bengali-style mutton curry, it is made by slow-cooking tender chunks of goat meat in a rich and spicy gravy. The dish is flavoured with aromatic spices like cinnamon, cardamom, cloves, and onions, ginger, and garlic.
It is traditionally served with steamed rice and is a staple in Bengali feasts, weddings, and festivals. Kosha Mangsho has a perfect balance of heat, sweetness, and tanginess, making it a must-try for all food lovers.
13. Mishti Doi
Mishti Doi, also known as sweet yoghourt, is a beloved dessert in West Bengal. It is made by boiling and reducing milk until it thickens and then adding sugar and a special culture called dahi to ferment it.
The result is a creamy, sweet, tangy dessert usually served chilled. Mishti Doi is delicious and has probiotic properties that aid in digestion and improve gut health. It is a popular treat during festivals and celebrations and is also enjoyed as a refreshing summer dessert.
Patishapta is a popular Bengali dessert typically prepared during festivals such as Makar Sankranti and Poush Parbon. It is a sweet crepe made with a batter of rice flour, all-purpose flour, and semolina, filled with a sweet mixture of grated coconut, khoya, and jaggery.
The crepe is then folded into a semi-circular shape and served with condensed milk or sugar syrup. Patishapta is a delicious and indulgent treat that is loved by all ages. It is also a significant part of Bengali culture and is often made at home during special occasions.
Patishapta is a delicious and traditional Bengali dessert enjoyed during festivals and special occasions. Its name translates to “folded sweet, ” perfectly describing its unique texture and flavour.
Made with a simple batter of rice flour, all-purpose flour, jaggery, and milk, this dessert is cooked on a grill until it forms a crispy golden exterior while remaining soft and moist.
It is then usually filled with a sweet coconut and jaggery filling and rolled into a cylindrical shape. Patishapta is a treat for the taste buds and a symbol of culture, heritage, and celebration. Its preparation requires patience and skill, making it a labour of love.
With its mouth-watering taste and cultural significance, Patishapta will continue to be a cherished dessert in the Bengali community for generations. So, next time you have the opportunity to try this delectable dessert, don’t hesitate to savour every bite of this truly unique and heartwarming dish.