With an emphasis on fish and lentils, Bengali cuisine is known for its subtle flavours and sweets.
Chitol Fish Kofta is a rich dish cooked on special occasions. I tasted it for the first time at Yasmin's Aunty's place, and now thinking about is making crave for it much more. It is delicious by itself, but is usually eaten with plain rice, pulao or fried rice.
It is the most famous mishti i.e. dessert in bengali cuisine. It is made out of pure chena, i.e. cottage cheese. It is healthy and particularly has a healing effect if eaten warm while having a stomach infection.
Tetul Achar is an easy recipe for a finger licking pickle. It is sweet, sour and spicy. It is delicious by itself, especially on a lonely rainy afternoon :) However, it is also served with samosar, shingaras or with rice and curry.
Doi maach is a very authentic Bengali preparation served typically at lunch with pulao or white rice on a festive occasion. My aunt almost always made it when any of her special out-of-town friends came to visit her. I myself have always been succesful in impressing my friends with this dish with practically not much hassle at all. Although it is usually made with a good quality Rohu fish, it can be easily supplemented by any fish that is fleshy in nature, like cat fish (aar maach) or bhetki.
Jack fruit seeds are very popular during summer in the Bengal. Often times the seeds are toasted and mashed to make this yummy bhorta. It makes a great pair with steamed white rice!