Kolkata is a cosmopolitan city and this is represented in the wide variety of food available. Kolkata has it all - from the street side vendor's chicken rolls and chowmein to the international menu of the five star restaurants. Most restaurants serve popular Punjabi, Mughlai & South Indian dishes. Chinese food is extremely popular in Calcutta (along with the rest of the world). Kolkata's Chinese community has given Kolkata's Chinese food its own flavor and distinctiveness. Chowmein, sweet and sour chicken & fried rice are hot favorites.
Bengali food as such is available only in a few restaurants. Bengali food as such is available only in a few restaurants. The stereotype image of the Bengali is that he is a fish lover with a sweet tooth. Yes, Bengalis do love fish and sweets but Bengali cuisine is as varied as any other cuisine can be.
Breakfast will be usually luchi (puri in the rest of India) and tarkari (fried or curried vegetables). Parotas (flour rotis seasoned in oil or ghee) are also common. Snacks like Singara, Jilipi, Kachuri and Alur Chop are also very popular.
A typical Bengali lunch or dinner will generally comprise of Rice (Bengal's staple food), Dal (lentils), Tarkari (vegetables) and Macher Jhol (fish curry). Dimer jhol (egg curry) or Mangsher jhol (meat curry) are all time favorites. Nowadays some people prefer Roti (Indian bread similar to Mexican tortillas) instead of rice. Rainy days mean Khichdi (a mixture of rice, lentils and vegetables), Baigun bhaja (fried egg plant slices), Dim bhaja (fried eggs) and Alu posto (potato fried with poppy seeds).
On special occasions, Pulao (Basamati rice cooked in ghee or butter with mild spices, cashew, raisins) replaces rice. Cholar Dal (Bengal gram) is extremely popular. Labra - a mixed vegetable dish is a must. It's true that most Bengalis are extremely fond of fish and many of Bengal's famous dishes are fish based items like the Sarshe Ilish (Hilsa in mustard sauce), Chingri Macher Malai Curry (Prawn cooked in spiced coconut milk), Bhetki fish fry (deep fried marinated fish filets), Paturi (fish steamed in Banana leaves). A couple of fish delicacies are a must on special occasions. Mangshor jhol (generally mutton or chicken curry), usually very rich and spicy, goes well with Pulao. In the final round comes sweet chutney, another Bengali specialty. Ingredients vary and may include tomatoes or green mangoes or pineapples. People add dates and raisins to add to the taste of the chutneys. Some people prefer papad to go along with the chutney.
Sweets
No description of Bengali food is complete without mentioning the famous Bengali sweets. Bengal is famous for its traditional sweets. A visitor to a Bengali house will always be offered sweets. Bengali sweets are available all over India and even in the US and the UK.
Rasogolla is Kolkata's gift to the world. The rasogolla, sandesh, mishti doi (sweet yogurt), payesh and pitha are Bengal specialties. Sohanpapdi, Jilipi (Jalebi) and Pantua (similar to Gulab Jamun) are other popular sweets.
The famous confectionary shops of Kolkata often create new delicacies to cater the sweet tooth of their customers. Almost every street in Kolkata has a sweet shop that will have large varieties of sweets.