Bengal’s Goyna bori finds a place in NY, thanks to chef Vikas Khanna

Indian chef and author Vikas Khanna turned the spotlight on Bengal this week, showcasing the intricate art of Goyna bori at his multi-award winning New York restaurant. In a recent reel shared on social media, Khanna paid tribute to the region’s culinary heritage by preparing these elaborate and traditional sun-dried 'lentil crisps', traditionally crafted in the shape of jewelry.
“This week, we honour one of India’s most exquisite edible art forms – Goyna Bori, the jeweled delicacy of Bengal,” he wrote in the caption, adding: “Delicately hand-piped from urad dal paste into intricate, jewelry-inspired designs, these sun-dried crisps are far more than food — they are living expressions of patience, craftsmanship, and cultural memory.”
Also known as Naksha bori, the delicay is rooted in Medinipur, where women have been making them for generations — often for weddings or sacred occasions, explained Khanna. He wrote: “Each piece is a symbol — not just of artistry, but of legacy passed down through generations.”
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