West Bengal's winter delights bring flavorful traditions to the table. From city streets to rural kitchens, these dishes are a must-try for a taste of Bengal’s warmth and finesse. Let's dive in!
Khejur gur is a cherished sweetener in West Bengal and Bangladesh, made from date palm sap. It offers a rich, earthy, and subtly smoky flavour, available in varying textures from soft fudge to solid crystallized forms. It's used in sweets like sandesh and Payesh, representing the essence of date palm trees at their peak during winter.
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If you're a fan of Bengali Cuisine, you might have come across flat green beans, also known as Shim or Sem. These beans are versatile and can be added to curries, rice dishes, or stir-fried into varieties. Some popular dishes include shim bhaja (stir-fried flat green beans), shim Bhate (boiled and mashed flat green beans mixed with steamed rice), and shim shore (flat green beans cooked with poppy seed paste).
Have you ever tried Moa?
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It's a sweet treat made with roasted green gram (moong dal), khoya (reduced milk), and jaggery (gur). The moong dal is dry-roasted until it gets a golden-brown colour, giving the moa its characteristic crunch.
It's then mixed with khoya and jaggery, which adds creaminess and an earthy sweetness. The mixture is then shaped into small, bite-sized balls that are perfect for snacking. There are different variations of Moa depending on regional and family recipes, with some including cardamom for additional flavour.
Try the GI-tagged Jaynagarer moa, which is prepared with date palm jaggery and Kanakchur Khoi, and is one of the best offerings in the state.
Want to take it up a notch? Dip the Moa in chocolate ganache, freeze it overnight and experience the blissful taste explosion.
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