Bengali cuisine is a melting pot of flavors, textures, and culinary rituals that have shaped the way people in Bengal consume their food. This cuisine, beautifully expressed through a traditional Bengali thali, is an experience in itself. From the tangy, somewhat pungent taste of mustard to the rich texture of fish curries and the creamy decadence of Bengali desserts, each dish on the Bengali thali is an invitation to explore this cuisine. So, we took it as our cue – here’s team unstumbled, delving deep into the Bengali thali!
Bengali Thali: Significance And Key Dishes
Significance Of A Bengali Thali
The Bengali Thali holds special significance in the culture of West Bengal. Be it the annaprashan (ritual of the first bite of food) ceremony of a child or the elaborate Durga Pujo celebrations, the thali remains a quintessential part of all Bengali celebrations. From seasonal catches to evergreen dishes, the thali includes everything on its plate. Plus, it is balanced with enough protein, carbohydrates, and other nutrients – a feature that is characteristic of all thalis of India.
Coming back to the Bengali thali, note that Bengali food usually begins with the consumption of bitter food. Acting as a palate cleanser, the bitter dish prepares your palate for a gamut of textures and an explosion of vibrant flavors. Rice, fish, and mustard are key components in any given Bengali thali – these three are like pillars holding together the entire culinary heritage of the Bengali people. However, even if you do not consume meat or seafood, the cuisine is known for its variety of vegetable curries as well.
Let’s take a look at some of the most iconic dishes that you’ll spot on a Bengali thali!
Top 7 Bengali Dishes You’ll Find On Almost Any Bengali Thali
Uchche Bhaja
This dry vegetable preparation is basically a spiced and fried version of bitter gourds (or Karelas, as most of us know). While the vegetable isn’t particularly a favorite in many Indian households, trust us, uchche bhaja makes bitter gourds way more palatable for you. In fact, the spices, the mustard oil, and the frying make it delicious. Have it with soft pillowy rice or with hot, butter-y chapatis, uchche bhaja is truly a delicious take on the under-loved bitter gourds.
Begun Bhaja
Eggplant slices coated with semolina, rice, or wheat flour, turmeric and spices, and shallow fried crisp to perfection, Begun Bhaja is a dish that gets most Bengalis drooling over it. The dish is a great accompaniment to your rice and even perfect to have on its own. Begun Bhaja is a dish that has been a classic staple in Bengali cuisine as well as other cuisines in India. Plus, it is really simple to make and is a great way of consuming eggplants. Who knew side dishes could taste so well?
Basanti Pulao
How can we talk about the Bengali thali and not mention rice? This grain is an essential part of many coastal cuisines of India, with the Bengali cuisine being no exception. Basanti Pulao is a fancier version of the traditional pulao – a one-pot rice meal with vegetables. The dish is made with dollops of ghee, roasted nuts, raisins, and flavorful spices. Also, a special kind of rice called Gobindobhog rice is used to make Basanti Pulao. To give it that special golden hue, saffron is added, and the rice is served hot with a side of spicy curries. Basanti Pulao is made on festive occasions and truly captures the festive essence in all its golden-hued glory!
Jhuri Aloo Bhaja
This is another great dish to have with rice, especially phana bhaat, which is basically rice overcooked in water until it resembles a porridge. Jhuri Aloo Bhaja is essentially finely grated potato fried with seasonings and spices. This dry vegetable mix is great with phana bhaat, luchis (puri-like flatbreads), or your go-to chapatis. With not too much spice and the goodness of potatoes, this vegetable dish is often associated with childhood nostalgia – consumed by many Bengali children in their school lunch boxes.
Shorshe Ilish
Bengalis swear by their fish – especially Hilsa or Ilish. This ‘Queen of Fishes’ in Bengali cuisine is prepared in many ways – from flavorful curries and steamed fillets to dry preparations. However, one dish that stands out for its simplicity is Shorshe Ilish. The fish is marinated and fried, and then cooked in a mustard-rich spicy gravy. It is then topped with green chillies and drizzled with mustard oil before serving hot with soft, cushiony rice. The shorshe ilish is an ode to Bengali cuisine’s love affair with this iconic sea creature.
Bhetki Paturi
Fish is not only cooked in gravies in Bengali cuisine but also steamed to perfection. Enter the bhetki fish – used to make delicious bhetki paturi. The fish is slathered with a paste of mustard and poppy seeds as well as coconut oil before being wrapped in banana leaves and left to steam to tender perfection. Result is a juicy, steamed fish preparation that melts in your mouth with each bite. The flavors of mustard, poppy, coconut, as well as the banana leaves adds a unique flavor profile to bhetki paturi.
Mishti Doi
After a heartwarming meal, there’s always room for desserts – and the Bengalis know how to make it special. Mishti Doi is a unique milk-based dish made by boiling down milk and adding a yogurt culture to it. It is sweetened and left to set. Best consumed chilled, each bite of mishti doi tastes like heaven – the essence of cardamom, jaggery, and the yogurt blending all in. We’re already drooling over it!
Summing Up
The Bengali Thali is incredibly diverse – with each sub-region in West Bengal adding its unique touch. However, common staples remain – from the creamy shorshe ilish and fragrant basanti pulao to decadent mishti doi. These dishes are testament to the rich, flavorful culinary heritage that the Bengali people take great pride in. And with such great food to gorge on, why wouldn’t they?
