The Soul of the Celebration: Pandal Bhog
The culinary journey for many begins with the sacred offering known as bhog. Served in community pandals, this vegetarian meal is a symbol of togetherness and divine blessing. The star of the bhog platter is the aromatic khichuri, a comforting blend of Gobindobhog
rice and roasted moong dal, cooked to perfection with ghee and mild spices. Accompanying it is labra, a medley of seasonal vegetables cooked with the Bengali five-spice mix 'paanch phoron'. Also on the plate are items like begun bhaja (pan-fried eggplant slices), a tangy tomato chutney, and a sweet conclusion in the form of payesh, a creamy rice pudding. This meal, offered first to the Goddess and then distributed among devotees, is more than just food; it is an experience of community dining that lies at the heart of Pujo.
The Street Food Frenzy
Pandal hopping is an art, and its perfect accompaniment is street food. As crowds move from one neighbourhood to another, roadside stalls do roaring business, staying open late into the night. No food trail is complete without phuchka, Kolkata’s beloved version of golgappa, where crispy shells are filled with spicy mashed potatoes and dunked in tangy tamarind water. Another essential on-the-go snack is the kathi roll, a flaky paratha wrapped around a filling of egg, chicken, or mutton, garnished with onions and sauces. Other popular choices include ghugni, a savoury curry of yellow peas, and various deep-fried 'chops' or cutlets made from fish, mutton, or vegetables, typically served with the sharp Bengali mustard sauce, kasundi.
A Sweet Interlude: The Reign of Mishti
In Bengal, no celebration is complete without mishti (sweets), and Durga Puja is the grandest excuse to indulge. Sweet shops across the city are decked out, their counters laden with an overwhelming variety of treats. The iconic rosogolla, soft and spongy cheese balls soaked in light sugar syrup, is a must-have. Equally important is sandesh, a delicate sweet made from fresh cottage cheese (chhena), which comes in numerous textures and flavours. Another festive favourite is mishti doi, a creamy, sweetened yogurt with a distinct caramel hue and earthy flavour from being set in clay pots. These sweets are not just desserts; they are integral to the rituals and the act of sharing joy with family and friends.
The Modern Tradition: Biryani and Beyond
While traditional fare holds its ground, modern tastes have carved out a significant place for restaurant dining during Pujo, and biryani reigns supreme. For many families and groups of friends, a festive lunch or dinner means heading to one of Kolkata’s legendary eateries for a plate of the city's unique biryani, distinguished by its subtle spices, fragrant rice, and the mandatory presence of a soft, flavour-infused potato and a boiled egg. It has become a modern-day ritual, a hearty meal to fuel a long night of pandal hopping. Beyond biryani, Chinese dishes like chowmein and chilli chicken also see immense popularity, reflecting the cosmopolitan palate of the city's revellers.
