12 must-try foods in Kolkata during Durga Puja

The festival of Durga Puja begins on the 6th day of Navratri and in Kolkata offers the grandest celebration—a carnival of culture, lights, devotion, and, of course, food. While the pandals dazzle with artistry, the city’s streets and restaurants turn into a food lover’s paradise. From traditional Bengali delicacies to festive street food, the city offers something for every palate. Here are 12 must-try foods in Kolkata during Durga Puja.

It is the sacred and soul-satisfying dish of moong dal and rice, served with labra (mixed veg curry) and beguni (fried brinjal fritters). No Durga Puja is complete without it and is a satiating meal one shouldn't miss during puja.

It refers to rich, spicy, slow-cooked mutton curry best paired with luchi, an indulgence reserved for festive feasts and enjoying it with pulao or luchi during Durga Puja is a different experience altogether.

This refers to a side dish made with Hilsa fish steamed in mustard paste and mustard oil, a true Bengali delicacy celebrated during special occasions.

It’s made with chingri (prawns/shrimp) cooked in a rich, creamy gravy of coconut milk, lightly spiced with turmeric, green chilies, ginger, and garam masala. The word “malai” refers to the creaminess of the coconut milk, which gives the curry its silky texture and delicate sweetness.

Lightly spiced, this aromatic biryani is slow-cooked with long-grain basmati rice, saffron, kewra water, and ghee, resulting in a delicate yet deeply fragrant profile. The mutton is marinated in yogurt and spices until tender, layered with rice, and then dum-cooked to perfection.

Phuchka is Kolkata’s answer to golgappa, with tangy tamarind water, spicy potato filling, and a burst of flavors in every bite. It is one of the most popular street foods of the city too.

From egg rolls to chicken kathi rolls, these are flaky parathas stuffed with spicy fillings made with meat or egg, veggies, and spice mix and make for the perfect on-the-go Puja-time street food to handle hunger pangs.

The city offers a wide range of delectable deep-fried snacks like fish chop, mutton chop, or vegetable cutlet served with kasundi (Bengali mustard) and makes for a perfect evening snack.

It is a homely, comforting fish curry made with fresh river fish like rohu (rui) or catla, and uses an aromatic broth of turmeric, cumin, tomatoes, potatoes, and green chilies, often cooked in pungent mustard oil.

This refers to soft, syrupy rajbhog and creamy, sweetened yogurt (mishti doi), made with boiled milk seasoned with a sweetener, showcasing Bengal’s unmatched sweet culture.

This is one of the most popular sweets of Bengal and is made with fresh chhena (cottage cheese) and sugar. It comes in many varieties—from nolen gur sandesh to chocolate fusion versions.

These are deep-fried pancakes made with wheat flour or all purpose flour and are soaked in sugar syrup, often served with rabri, adding a sweet finale to festive indulgence.

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