Calcutta’s most popular and iconic street food

Deep-fried, puffy bread stuffed with a spiced green-peas-and-hing filling

Not to be confused with Chinatown's wok-fried chow mein

Calcutta cabin-style egg devils

A pan-fried flatbread stuffed with a filling of mashed potatoes

Inspired by one of our favourite sandwich joints in New Market, NV Stores!

CTC tea steeped in milk, and flavoured with ginger, cloves and cardamom.

A Bengali deep fried pastry with a delicious filling of biuli’r (urad) dal spiced with fennel seeds, ginger and green chillies.

Spicy, curried snack made with yellow peas

Bengali deep fried puffy bread

Savoury semolina with seasonal vegetables

Kolkata-style diamond-shaped breaded chicken

Brinjal coated with a gram-flour batter and deep-fried until crisp and golden.

A Kolkata cabin speciality

Beaten rice with fresh winter vegetables

Kolkata-style, crumb-coated, vegetable cutlet made with winter vegetables like beetroot and carrots, and boiled potatoes.

Shingara with a potato and cauliflower filling—a winter treat

Bengali rice pudding with date palm jaggery

with sweet chutney

Crunchy batter-fried jute leaves

A Bengali winter pithe

This crispy, tangy, savoury 'chaat' is a popular Calcutta street food dished out by phuchkawalas and is super easy to make.

A Kolkata street snack of boiled potatoes

Pockets of kheer, sealed with a clove, deep fried, and coated with sugar syrup

Onion fritters

Paratha stuffed with roasted gram flour

Or Chitoi Pithe

Samosa with mutton keema filling

Samosa with arahar dal filling

Spicy fish croquettes

Or, dahi vada

Easy pan-fried, ground mutton or beef kababs

A sweet semolina porridge.

Cauliflower florets steamed and batter-fried

Bengal summer in a bowl

Tiny river-shrimp fritters

A light potato curry

A light potato curry

Chickpeas cooked with mutton

The sub-continent’s favourite snack with a deliciously meaty twist

Fried potato peels

A cottage-cheese and reduced milk pudding

Elegant saffron-laden rice koftas—a recipe from Pragyasundari Debi's cookbook.

A palmyra fruit pudding

made with taal (palmyra) pulp

A tender, moist orange and poppyseed 'pound cake' with a sweet-sour orange drizzle

or pakora

Eaten all over India, this version is unique to Bengal

A coconut-and-jaggery snack

Crisp fritters made with tiny Ganges river sprat