The Pandal-Hopping Essentials
No pandal-hopping experience is complete without indulging in street food, the very fuel that keeps the festive spirit alive through the night. The undisputed king is the Kathi Roll, a flaky paratha wrapped around a succulent filling of chicken, mutton,
or paneer, spiked with onions and sauces. It’s the perfect, portable meal for a reveller on the move. Then there is Phuchka, Kolkata’s iconic version of pani puri, where crisp, hollow spheres are filled with a spicy mix of mashed potatoes and tangy tamarind water, offering a burst of flavour in every bite. Another favourite is Ghugni, a hearty curry made from yellow peas, slow-cooked with spices and often garnished with chopped onions and a squeeze of lime. It’s a warm, comforting and affordable snack that is a staple at street stalls during Puja.
The Golden-Fried Delights
Bengalis have a deep affection for 'Telebhaja', a broad term for anything deep-fried in batter, and Puja is the perfect excuse to indulge. Topping this list is the iconic Fish Fry, typically a fillet of Bhetki, marinated, crumb-coated, and fried to golden perfection. It is often served with a sharp mustard sauce called kasundi. Another must-have is the Mughlai Paratha, a rich, pan-fried bread stuffed with minced meat and egg, a recipe that has become a legendary part of Kolkata's street food culture. For vegetarians, Beguni (batter-fried eggplant slices) and Vegetable Chops (a croquette of beetroot, carrots, and peanuts) are equally irresistible, offering a satisfying crunch with every bite. These snacks are best enjoyed hot, straight from the kadai, shared among friends between pandal visits.
The Grand Sit-Down Affair
While street food fuels the pandal-hopping, the festival also calls for more elaborate, leisurely meals with family and friends. This is where timeless main courses take centre stage. Kosha Mangsho, a slow-cooked spicy mutton curry with a rich, dark gravy, is an undisputed star of the non-vegetarian festive spread. It is most famously paired with Luchi, a fluffy, deep-fried flatbread made from refined flour. For rice lovers, the Kolkata-style Biryani, distinct for its subtle aroma and the mandatory inclusion of a tender potato and boiled egg, is a feast in itself. Restaurants across the city offer special Puja menus, featuring these classics alongside other delicacies like Chingri Malai Curry (prawns in a creamy coconut sauce) and Shorshe Ilish (Hilsa fish in a pungent mustard gravy).
A Sweet and Fitting Finale
No Bengali celebration is ever complete without 'mishti' (sweets). While the community bhog often includes Payesh (rice pudding), the universe of Puja sweets is vast and glorious. After the immersion of the idol on Bijoya Dashami, it is customary to share sweets as a gesture of goodwill. Iconic sweets like Rosogolla and Sandesh, a delicate sweet made from fresh cottage cheese (chhena), are staples. But the feasting doesn't stop there. Mishti Doi, a sweetened, caramelised yoghurt set in earthen pots, offers a creamy, unique flavour. Other festive favourites include the syrupy Pantua or the fried, pancake-like Malpua. These sweets aren't just desserts; they are an integral part of the cultural fabric, marking a sweet end to the festivities and the hope of the Goddess's return next year.
