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Any occasion or any festival is incomplete without the touch of traditional food items and conventional recipes. There are several Durga Puja dishes and specialties from a traditional Bengali kitchen. The most lip-smacking delicacy for Durga Puja is probably Bhog (sacred food offerings to Maa Durga) which mainly consists of Khidchi (a dish made of rice and pulses) along with Ghant (mixed vegetables) and sweet items. Every Bengali stands in a long queue only to enjoy a hearty plate of bhog during the puja. This bhog is served only after the daily Durga Pooja and during lunch.
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Apart from the traditional bhog, one can see Bengalis gorging on other foodstuffs like Luchi, aloor dom (potatoes cooked in spices), aloo bhaja (French fries), cholar dal (pulses) etc. On Maha Ashtami, one is supposed to eat only wheat and corresponding stuff. Generally Luchi and porotha had during this day. These are made of refined flour (maida) and are either deep fried in oil (luchi) or gently fried on saucepan (porotha). These are the special Indian breads usually prepared on occasions.
People generally eat non-vegetarian stuff on Maha Ashtami like fish or meat. The famous fishes cooked during this time are Hilsa, Catla-catla, prawns etc. They are prepared in rich aromatic spices and are extremely delicious. Cooked rice or steamed rice is generally prepared to go along with these dishes. Sweets are an essential part of Bengali diet. Nothing is complete with the taste of sugar and honey. The sweets, which are generally feasted on with lunch or dinner, are Misthi Doi (Sweet curd), Payesh (a sweet delicacy made from rice and milk), and Tomato Chatni. Apart from it normal sweets like rosogulla, chomchom, raj bhog are common stuff for the bong community.
Bengalis are major food buffs and none of their festivals are complete without a hearty meal and full stomach.
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