Bengali Recipes

Bengali and Bangladeshi home recipes: fish in mustard, kosha mangsho, dal, bhaja and mishti, tested for ordinary kitchens.

Shorshe ilish, kosha mangsho, doi maach and the everyday dal, bhaja and posto of Bengali homes in Bangladesh and West Bengal. Each recipe is written for ordinary kitchens, with mustard oil and panch phoron explained, clear timings and fixes for bitter mustard, split yoghurt and grainy sandesh.

Farwa ZeeshanRecipes developed and tested by Farwa Zeeshan

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The Bengali main courseEveryday bhaat and dalBengali sweets

Fish, meat and eggs

The Bengali main course

Dal, rice and sides

Everyday bhaat and dal

Mishti

Bengali sweets

Learn the technique

Guides behind these recipes

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Quick answers

Bengali Recipes FAQ

What is the most famous Bengali dish?

Shorshe ilish, hilsa in mustard sauce, is the most celebrated Bengali dish.

What is panch phoron?

A Bengali blend of five whole seeds: cumin, fennel, fenugreek, nigella and mustard.

Why is mustard oil used in Bengali cooking?

It gives the sharp, pungent flavour that defines Bengali food.

Is Bangladeshi food the same as Bengali food?

They share the same Bengali cuisine; Bangladeshi cooking uses more beef and is often spicier.

What is a typical Bengali meal?

Rice with dal, a bhaja, a vegetable, fish or meat, and a sweet to finish.

Every recipe

All Bengali recipes

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