Bengal had its own unique cuisine that was quite tasty. Mutard prevailed the most common flavor, but this was also combined with tamarind for sour twist. Most dishes were fish based, but the other curries were quite good too. I wasn't in Kolkata long to make any kind of comprehensive sampling of the food, but I defiantly did my best to try as much as I could. Here are some highlights:
A giant thali featuring: Bhaja, fried leaves; Shim Jhalde, sesame in mustard; Dhonkar Danla, pulses in gravy; Pui Shak Kanta Chachchari, fishhead with spinach; and Phool Kopir rosa, cauliflower curry.
Bhetki Pathori: a delicious fish with mustard, wrapped in a banana leaf and steamed.
Tingri Malaikari: Giant river prawn in a rich creamy curry!
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