Provenance / Canons / Indian / East Indian Bengali Odia
East Indian Bengali Odia
Indian Canon
14 entries
IN.03.0001
Aloo Posto — Potato in Poppy Seed Paste (আলু পোস্তো)
Aloo posto (আলু পোস্তো) is the quintessential Bengali vegetarian dish: potato pieces cooked in a pas…
West Bengal; aloo posto i
IN.03.0002
Assamese Khar — Alkaline Banana Ash Cooking (কাৰ)
Khar (কাৰ) is one of the most unusual cooking mediums in Indian cuisine: a strongly alkaline liquid …
Assam; khar cooking is do
IN.03.0003
Chhena Poda — Baked Fresh Cheese (ছেনা পোড়া)
Chhena poda (ছেনা পোড়া — 'burnt cheese') is the Odia counterpart to Bengal's sandesh: fresh chhena …
Odisha; associated partic
IN.03.0004
Chingri Malai Curry — Bengali Royal Prawn in Coconut Milk (চিংড়ি মালাইকারি)
Chingri malaikari is the Bengali aristocrat's prawn preparation — large tiger prawns or jumbo freshw…
Bengal — the Bengali zami
IN.03.0005
Chingri Malaikari — Prawns in Coconut Milk (চিংড়ি মালাইকারি)
Chingri malaikari (চিংড়ি মালাইকারি) is the royal Bengali prawn dish: large tiger prawns or freshwat…
Kolkata (Calcutta) and th
IN.03.0006
Dalma — Odia Lentil and Vegetable (ଡାଲ୍ମା)
Dalma (ଡାଲ୍ମା) is the daily staple of Odisha and the emblematic preparation of the Jagannath temple …
Odisha; the Jagannath tem
IN.03.0007
Machher Jhol — Bengali Fish Curry with Mustard Paste (মাছের ঝোল)
Machher jhol (মাছের ঝোল, 'fish curry') is the defining Bengali fish preparation — a light, aromatic …
Machher jhol is the every
IN.03.0008
Masor Tenga — Assamese Sour Fish Curry (মাছৰ টেঙা)
Masor tenga (মাছৰ টেঙা) — literally 'sour fish' — is the cooling, tart counterpoint to khar in the A…
Assam; masor tenga is one
IN.03.0009
Mishti Doi — Bengali Set Sweet Yoghurt (মিষ্টি দই)
Mishti doi (মিষ্টি দই) is the Bengali sweet yoghurt: thick, unctuous, and set in individual earthenw…
Bengal (both West Bengal
IN.03.0010
Pakhala — Fermented Water Rice (ପଖାଳ)
Pakhala (ପଖାଳ) is the Odia culinary institution: cooked rice left to ferment in water overnight (or …
Odisha (and parts of Jhar
IN.03.0011
Rasgulla — Sponge Chhena Balls in Sugar Syrup (রসগোল্লা)
Rasgulla (রসগোল্লা) is Bengal's most exported sweet: perfectly spherical, spongy balls of chhena (fr…
West Bengal and Odisha ha
IN.03.0012
Rasmalai — Chhena Discs in Cardamom-Saffron Cream (রসমালাই)
Rasmalai (রসমালাই) takes the rasgulla principle and advances it into a two-stage preparation: the ch…
West Bengal; closely asso
IN.03.0013
Sandesh — Fresh Chhena Bengali Confection (সন্দেশ)
Sandesh (সন্দেশ) is the quintessential Bengali sweet: fresh chhena (ছানা, home-made paneer from spli…
West Bengal, particularly
IN.03.0014
Shorshe Ilish — Hilsa in Mustard Sauce (সর্ষে ইলিশ)
Shorshe ilish (সর্ষে ইলিশ) is arguably the defining dish of Bengali cuisine: hilsa fish (Tenualosa i…
Bengal — both West Bengal