Title: Lost Recipes of West Bengal: A Culinary Time Travel

 

West Bengal is not just about literature, Tagore, and rivers—it is also about a rich, nuanced cuisine shaped by history, geography, and emotion. While iconic dishes like 'rosogolla', 'ilish bhapa', and 'shorshe bata' remain popular, many lesser-known gems of Bengali kitchens are slowly vanishing. These are the lost recipes—once made with care and love in ancestral homes, now fading from memory.

1. Paanch Phoron Diye Gathi Kochur Dalna (Taro Stem Curry)

This dish uses tender stems of taro (kochu), cooked in a mustard-based gravy with paanch phoron (Bengali five-spice). Once a rural household staple, it’s rarely seen now in modern kitchens. 

Why it disappeared: It requires a lot of cleaning and prepping, and many people find taro stems hard to digest.

2. Shuktani / Shuktoni

A distant cousin of the famous shukto, this dish was reserved for specific rituals and made with bitter and medicinal herbs like kalmegh or thankuni. 

Why it disappeared: Urban living and limited access to wild greens have made it rare.

3. Aar Machher Tel Jhol (Catfish Oil Curry)

Made using the fatty belly of 'aar' fish, this spicy, thin curry was once common in post-natal diets and considered a strength-building meal. 

Why it disappeared: Changing tastes and avoidance of oily foods led to its decline.

4. Kancha Aamer Tauk (Raw Mango Stew)

A sweet and tangy stew made with raw mangoes and jaggery, often served cold in summer. 

Why it disappeared: Packaged beverages and synthetic coolers replaced such traditional summer dishes.

5. Mochar Ghonto with Boris (Banana Blossom Mash with Lentil Dumplings)

This elegant vegetarian dish combined banana blossom, grated coconut, and crispy 'bori' (sun-dried lentil dumplings). 

Why it disappeared: Prepping mocha takes time, and boris are rarely handmade today.

6. Kheer Komola (Orange-Infused Milk Pudding)

A delicate dessert made by mixing sweetened thick milk with fresh orange segments—best in winter when juicy 'komola lebu' are in season. 

Why it disappeared: Seasonal desserts lost their place to quick-fix sweets and packaged options.

Why We Must Revive These Recipes

These lost dishes are more than just food. They are cultural stories, heirlooms of flavor, and carriers of old wisdom—often rooted in sustainability, nutrition, and mindfulness.

• They use local, seasonal ingredients.
• They connect generations through shared food memories.
• They support traditional cooking methods and forgotten vegetables.

How You Can Help Bring Them Back

• Talk to your elders: Ask your grandparents or older relatives about dishes they remember but haven’t eaten in years.
• Explore local markets: Look for indigenous vegetables, herbs, or lentils.
• Cook and share: Make these recipes at home. Post about them, talk about them, and let the world know.
• Document them: Start a personal food diary or blog series to preserve these recipes in your own way.

In a fast-paced world of food deliveries and ready-to-eat meals, going back to your roots can be a soulful act. These lost recipes from Bengal aren’t just culinary marvels—they are emotional echoes of a simpler, slower, and more meaningful time. Have a lost recipe to share? Drop it in the comments and let’s build a community that preserves our rich culinary heritage.

Neerja Bhatnagar

If you are looking for interesting and effective content on mental health, parenting, lifestyle, reviews, etc, think of subscribing to my other blog - Neerja's Musings.

Feel free to connect with me on social media if you'd like to stay updated on more content like this!

Instagram | Facebook | YouTube |Twitter |Podcast

I have written 3 solo books and 3 anthologies. You can buy my books on Amazon. If you are on Kindle Unlimited, you can read them for free. Pls, do check and share your reviews.