You can travel across the globe and ask people about Bengali cuisine, and they will praise the fish and other non-vegetarian dishes. Only a few might highlight the traditional vegetarian Bengali dishes of Bengal. The northern parts of India are generally credited with being the origin of vegetarian dishes. Do you want to prove this wrong at your upcoming event? Traditional Bengali caterers in Kolkata can prepare satisfying and flavourful vegetarian dishes that even meat lovers will crave. These items can be perfect for inclusion in the lunch menu on the wedding night. This blog will inform you about a few Bengali vegetarian dishes that are not only delicious but also reflect local culture and traditions.
Mix Veg Noboronto Curry – A Delicacy of Mughals
The roots of this traditional Bengali dish can be traced back to the ancient Indian medical system of Ayurveda. It is a tasty way to consume something bitter for medical wellness. However, chefs today create the perfect balance between sweet and sour notes while preparing Shukto. Vegetables such as beans, onions, carrots, capsicums and cauliflower are typically used to prepare this dish. Paneer and cashews are added to enhance the taste of this semi-gravy dish. You can expect an onion-based, creamy gravy, which is very lightly spiced. You can have it with plain white rice or Moharani pulao.
Chhanar Dalna – Bengali Version Of Paneer, Tossed in Gravy
You will hardly find an Indian who has never heard of the paneer butter masala dish. However, well-cooked chhanar dalna can help people forget paneer butter masala. Chana, also known as the Bengali version of paneer, is tossed in a mildly spiced, tomato and ginger-based gravy. This is quite commonly found in Bengali festival menus. Additionally, this dish allows people to enjoy a form of paneer in a much lighter gravy than that found in the northern parts of India. It goes well with both rice and Indian breads.
Malai Copta – A Creamy Bengali Delight
Golden-fried cottage cheese and potato balls are typically simmered in a lightly spiced, creamy tomato gravy. Do you know what Bengali caterers use to prepare this gravy? This gravy is typically made with cashew & magaz paste, cream, milk, and various other aromatic traditional Bengali spices. This dish generally tends to be slightly sweeter. You can have it with anything, including basmati rice, pulao and even luchis.
Labra – A Mixed Vegetable Medley
Even though you will commonly find it in Bengali festive occasions, people are now incorporating it in the Bengali wedding lunch menu. You will commonly find it being served by professional Bengali caterers with khichuri. It is mostly prepared with various vegetables and a hint of Panch Phoron, the traditional five spices found in almost every kitchen in West Bengal. Even though it is very simple, it can be highly satisfying and soul-tempting. This can be an amazing option to keep things light during the three days of heavy meals.
