Written By
Sanjeev Vekariya
The water used in puchka is infused with tamarind, mint, and special spices that are unique to each vendor.
The Kathi Roll originated in Kolkata's Nizam's restaurant in the early 20th century.
Jhalmuri vendors often have secret spice blends that have been passed down through generations.
This spicy curry made with dried yellow peas is a staple during Durga Puja festivities.
Unlike the typical samosa, the Bengali shingara is smaller and filled with a more diverse mix of ingredients.
There are numerous variations of chop, including aloo chop, egg chop, and fish chop.
Telebhaja includes a variety of deep-fried snacks like beguni (fried eggplant) and aloor chop (potato fritters).